1 block butter
1/4 c. cooking oil
4 tbsp. plain flour
1 lg. onion, chopped
2 toes garlic, chopped
1/2 c. chopped celery, stems and leaves
1 dozen Mirlitons, boil, then peel, remove seed and membrane and mash
2 cans cream of mushroom soup
1/2 c. fresh or canned mushrooms, chopped
Salt and pepper to taste

Melt butter, add oil. Slightly brown flour. Add onions and celery, saute until limp. Add Mirlitons, garlic, soup and mushrooms. Slowly simmer for 30 minutes.