THE UNCANNED CONDENSED MUSHROOM SOUP
(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.
THICK WHITE SAUCE BASE:
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.