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2
servingsEasy
Published 1966
Cook the mushrooms and onion in half of the butter, stirring. When mushrooms are wilted and most of the liquid has evaporated, remove them from the heat.
Drain the liquid from the salmon and combine the liquid with enough milk to make one cup. Melt the remaining butter and stir in the flour, using a wire whisk. Add the liquid, stirring rapidly with the