|Light cream||1 Cup (16 tbs)|
|Canned mushrooms||7 1⁄2 Ounce, chopped (1 Small Can)|
|Salted peanuts||1 Cup (16 tbs), skins removed|
Put butter in saucepan.
Add flour and light cream.
Do not use high heat.
Cook until mixture begins to thicken.
Add peanuts and cook until about like a custard.
Remove from heat.
Drain mushrooms well, add soda, and mix well.
Add to peanut mixture.
This will keep several days in the refrigerator, but should be served hot.
If it thickens, thin with cream.