Cream of Mushroom Soup Substitute


(Equals 2 cans with water)

By Robyne Gray

2 – 4 oz. cans mushrooms-stems and pieces plus the water

1 cup water

Place in blender and blend till very smooth and place in sauce pan.

Now blend together:

  • 1⁄2 cup raw cashews (soak in the water while getting the ingred. ready, the longer they soak the softer they become and blend smoother)
  • 1 3⁄4 cup water
  • 1 tsp onion pwd
  • 1 tsp garlic pwd
  • 1⁄4 cup dry soy milk powder
  • 2 Tbs cornstarch

Blend on high speed till very smooth – no chunks.

Depending on your blender this can take a few minutes or more.

Place in the sauce pan with the mushroom mix and heat till thick. Stir often.

For a gravy add 2 tsp. McKays Beef seasoning and reduce the cornstarch to 1 Tbs.. Sauté 1⁄4 C. chopped onion then add all the above ingred. and thicken. Alter thickness by adding or taking away water.