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.