Cream of Mushroom Soup
How to Make It
Step 1
1
In a 5- to 6-quart pan over high heat, combine margarine, onion, and mushrooms. Cover and cook, stirring occasionally, until liquid evaporates and vegetables are lightly browned, 6 to 10 minutes. Sprinkle vegetables with flour and stir 1 to 2 minutes more.
Step 2
2
Stirring, add broth and bring to a simmer; cover and simmer 10 minutes, stirring occasionally. Stir in soy milk and add salt and pepper to taste. Ladle soup into bowls.
Ingredients
1/4 cup (1/8 lb.) margarine or butter
1 onion (1/2 lb.), peeled and finely chopped
1/2 pound sliced mushrooms
1 tablespoon all-purpose flour
1 1/2 cups fat-skimmed chicken broth
1 cup plain soy or other nondairy milk
Salt and pepper
Directions
Step 1
1
In a 5- to 6-quart pan over high heat, combine margarine, onion, and mushrooms. Cover and cook, stirring occasionally, until liquid evaporates and vegetables are lightly browned, 6 to 10 minutes. Sprinkle vegetables with flour and stir 1 to 2 minutes more.
Step 2
2
Stirring, add broth and bring to a simmer; cover and simmer 10 minutes, stirring occasionally. Stir in soy milk and add salt and pepper to taste. Ladle soup into bowls.
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