Creamy Sauces [3]
From:	Marie-Thé
Comments:	Serve with meat, poultry or fish; cooked vegetables; omelet or patties.
Servings:	Approximately 1,8 L [7 1/2 cups] sauce
Ingredients	Preparation
Cream of Celery Sauce 1 can [48 ounces / 1.4 L] cream of celery soup 1 1/4 to 1 1/2 cups [310 to 375 ml] milk 1/4 cup [60 ml] minced parsley Cream of Chicken Sauce 1 can [48 ounces / 1.4 L] cream of chicken soup 1 1/4 to 1 1/2 cups [310 to 375 ml] milk 1/4 cup [60 ml] chopped sweet red pepper Cream of Mushroom Sauce 1 can [48 ounces / 1.4 L] cream of mushroom soup 1 1/4 to 1 1/2 cups [310 to 375 ml] milk 1/4 cup [60 ml] sauteed onion	Cream of Celery Sauce Pour soup into a casserole; stir until smooth. Slowly add milk and then parsley. Bring to boil and simmer for a few minutes; stir constantly. Cream of Chicken Sauce Pour soup into a casserole; stir until smooth. Slowly add milk and then sweet red pepper. Bring to boil and simmer for a few minutes; stir constantly. Cream of Mushroom Sauce Pour soup into a casserole; stir until smooth. Slowly add milk and then sauteed onion. Bring to boil and simmer for a few minutes; stir constantly.