3 tablespoons butter
3/4 cup sliced mushrooms
3 tablespoons flour
1-1/2 cups milk
1/2 cup hot chicken or turkey stock
1 small 2 ounce jar diced pimiento
4 cups diced cooked turkey or chicken
salt
celery salt
Melt butter over medium-low heat. Sauté mushrooms. Add flour;
stir until smooth. Slowly pour on milk and stock, stirring
constantly, until thickened and bubbly. Add pimiento, turkey or
chicken, salt, and celery salt. Cook until heated through, but
not boiling.
