Mushroom Caper Sauce
|Canned broiled sliced mushrooms||3 Ounce (1 can)|
|Milk/Half and half||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Canned cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 can)|
Drain mushrooms; measure broth; add enough milk or cream to measure 1/3 cup.
Blend with soup.
Add mushrooms and capers.
Heat and serve warm over flounder.