Cream of Mushroom Soup Concentrate

Recipe By :Chef Deb at VegSource

13 1/2 ounces mushroom pieces -- canned, with liquid
2 Tbs cornstarch
1 1/2 cups soy milk -- or rice milk
1/4 tsp salt
1 Dash white pepper

Drain liquid from mushrooms, and measure.
Add soymilk to liquid to make 2 cups.
Mix cornstarch into liquid.
Put cornstarch + liquid into saucepan.
Cook over medium heat, stirring constantly, until mixture begins to thicken.
Stir in mushrooms, salt, and pepper.
Continue cooking, stirring constantly, until mixture is very thick.

Use in casseroles, or thin with more soymilk to make soup or gravy.

Yield:
"2 cups"

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