Thursday, March 29, 2007

I've kicked the can

Canned soup that is. Canned soups are hotbeds of MSG and related substances so, for the last few years, I just haven't had a need for them. Except that for some reason, I find it hard to replace cream of mushroom soup. I found a natural version at Kroger which is ok, but not dairy free, and just the other day I came across this recipe from vegsource. I'm really so excited to find this, it seems such a simple thing really, but to have a crutch really helps me, so "thanks, Bryanna, you've done it again."

(use as a substitute for same)

This recipe is adapted from the book “Whole Foods for the Whole family” (NAL Books), a la Leche league international cookbook, for which I served as an editor. The recipe is a combination of recipes of mine, and 3 other contributors.


2 T. Earth Balance or other vegan margarine (I used palm oil)
3 T. flour
1/4 tsp. salt
dash white pepper (I left out)
1 and 1/4 c. non-dairy milk (if you want a really mushroomy sauce, use 1 c. rich soymilk, such as Vitasoy Original, or even a soy non-dairy creamer, plus 1/4 c. liquid from soaking dried mushrooms) (I used the mushroom liquid from a 4 oz. can of sliced mushrooms)

1 T. minced onion
1/2 c. minced mushrooms (from 4 oz. can)
a little oil or margarine (I sprayed a little spray oil on the onions)

Saute the onion and mushrooms in a little oil or margarine until soft. Set aside. Melt margarine in a small saucepan. Stir in the flour, salt and pepper and cook over medium heat until bubbly. Whisk in the “milk” slowly. Whisk and cook until thick. Stir in the onion and mushrooms.

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