I use bachamel sauce as a base for any recipe that calls for a cream soup. If it's mushroom soup you need add cooked mushrooms to the bachamel. I use it as a sauce for pasta Primavera, home made macaroni and cheese and it's a must when I make Hot Artichoke and Spinach Dip.
So here we go...
You will need a 1/4 cup of butter, 1/4 cup of flour, 2 cups of milk, pinch of nutmeg, salt and pepper to taste.
In a medium saucepan melt the butter, add the flour and whisk for about a minute over a medium heat.
Gradually add the milk, don't forget to whisk, whisk and whisk, decrease the heat to medium low. Add salt, pepper and nutmeg, and whisk constantly until the sauce comes to a boil.
Continue to cook for another minute, still whisking...and there you have it Bachamel sauce.
This makes a thick sauce but if you need it a little thinner just add some milk and whisk some more.