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Jiffy Mushroom Soup




Source of Recipe


"Tastefully Vegan" by Kathryn and Gerard McLane


List of Ingredients




1 c. Fresh mushrooms, sliced
1 1/2 c Water
1/2 c onions, chopped
4 T. Soymilk powder, plain
2 T unbleached all purpose flour
1 T. Cornstarch
1T Spectrum Spread (opt)
1 t Chicken-style seasoning
1/2 t Salt
1/2 t. Basil, dried

Recipe



Sauté mushrooms in a skillet with 2 T water and 1/8 t salt until tender. Set aside. (May also microwave mushrooms with water and salt about 1 minute.) In a blender, combine remaining ingredients and process until smooth. Add mushrooms with liquids and flash blend a few times to break up mushrooms into pieces. Pour out into a saucepan and cook until thickened. Use this for recipes in place of canned soup. If necessary, add additional soymilk or water to thin mixture down to desired consistency.
* Recommend Better Than Milk, "Original" for this recipe.
May substitute fresh mushrooms, 2T water, and 1/8 t salt with 4 oz. sliced canned mushrooms, with liquid.