Creamy Sauces [3]
From:	Marie-Thé, Quebec, Canada
Comments:	Serve along with meat, poultry or fish, cooked vegetables, omelet or patties.
Servings:	Approximately 1.875 L [7 1/2 cups] each
Ingredients	Preparation
Cream of Celery Sauce 1 [48-ounce / 1.4-L] can 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 [48-ounce / 1.4-L] can 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, membranes removed and seeded Cream of Mushroom Sauce 1 [48-ounce / 1.4-L] can cream of mushroom soup 1 1/4 to 1 1/2 cups [310 to 375 mL] milk 1/4 cup [60 mL] sauteed chopped onion	Cream of Celery Sauce Pour soup into a casserole; stir until smooth. Slowly stir in milk and then minced parsley. Bring to boil; leave to simmer for a few minutes, stirring, until hot. Cream of Chicken Sauce Pour soup into a casserole; stir until smooth. Slowly stir in milk and then chopped sweet red pepper. Bring to boil; leave to simmer for a few minutes, stirring, until hot. Cream of Mushroom Sauce Pour soup into a casserole; stir until smooth. Slowly stir in milk and then sauteed chopped onion. Bring to boil; leave to simmer for a few minutes, stirring, until hot.