Concentrated Cream of Mushroom Soup
This can be substituted for mushroom soup concentrate in recipes.
1 13-oz can mushrooms, drained (reserve liquid)
Liquid from mushrooms
1 cup liquid nondairy creamer or soymilk
4 tsps vegan 'beef' bouillon powder
4 tsps cornstarch
1/2 tsp onion granules or powder
1/4 tsp garlic granules or powder
1/2 tsp sugar or Sucanat
Mix mushroom liquid with creamer, and add enough water to make 2 cups. Mix cornstarch with 1/2 cup of this liquid. Put liquids, onion, garlic, bouillon powder, and Sucanat into a saucepan. Mix well. Heat to boiling, stirring constantly. Cook until thickened. Add mushrooms.
Store in covered container in refrigerator. Keeps several days.
To make soup: Heat, and dilute with water or broth to desired consistency.Deborah, Recipe Board, www.vegsource.org
To use in place of canned soup: Use as is in amount called for.
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