Non-Dairy Cream of Mushroom Soup Substitute |
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Prep Time: 2 Minutes Cook Time: 4 Minutes |
Ready In: 6 Minutes Servings: 20 |
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After following the ongoing debate over canned soups- I realized that I couldn't comment because I have never made any casserole type dishes involving cream of mushroom soup because they are all dairy and for religious reasons, we don't mix meat and milk. So I created this substitute, which is really authentic... I will weigh in on the debate after tonight's dinner! Ingredients:
1 tablespoon pareve dairy-free margarine |
1/4 cup chopped mushroom |
1 tablespoon minced onion |
3 tablespoons pareve dairy-free margarine |
3 tablespoons flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/4 cups soymilk, heated |
Directions:
1. Melt 1 tbsp margarine and sauté vegetables lightly.
2. Remove from pan.
3. Melt 3 tbsp margarine.
4. Whisk in 3 tbsp flour and seasonings.
5. Cook for about one minute, stirring frequently.
6. Slowly add hot soy milk, stirring with a whisk to prevent lumps.
7. Add vegetables back in.
8. Cook until thick, stirring constantly.
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