2 1/2 c. sliced fresh mushrooms (about 1/2 lb.)
2 tbsp. minced onion
3 tbsp. flour
3 tsp. salt (or to taste)
1/2 tsp. caraway seed
1/4 tsp. ground black pepper
2 tsp. fresh minced parsley
2 c. diced potatoes
3/4 c. chopped celery
3 tbsp. butter
1 qt. milk or 2 cans evaporated milk and enough water to make 1 qt. liquid

Cook potatoes, celery, and onions in just enough water to cover until the potatoes are tender. Do not drain.

Meanwhile, melt butter. Blend in flour and cook until brown, stirring frequently so the mixture does not burn. Add cooked potato mixture, including liquid, to flour mixture. Add milk, mushrooms and seasonings. Cook on low heat for 10-15 minutes until mushrooms are cooked. Do not boil.

Powdered milk works well in this recipe.