1 lb. fresh sliced mushrooms
2 large cans ready-to-use chicken broth
1/2 tsp. onion powder
1/8 tsp. black pepper
1 c. milk
5 tbsp. all-purpose flour
1/4 tsp. browning and seasoning sauce

Coat a soup pot with nonstick cooking spray. Add the mushrooms and sauté over high heat for 5 minutes or until soft, stirring frequently. Add the chicken broth, onion powder and pepper; bring to a boil, then reduce heat to medium-low.

In a small bowl, mix flour and milk until smooth and gradually add to soup, stirring constantly. Add browning sauce and simmer for 5 more minutes until thickened.