Cream of Mushroom Soup (for cooking)

Many casseroles call for cream of mushroom soup, consistently one of the most frequently grocery items purchased. This recipe is for a condensed soup to replace the commercially-prepared version. It's best if you make the soup at the time you need it for a casserole or sauce. However, it will keep in the refrigerator, but you may need to mix a small amount of water or milk if it is too condensed.

Ingredients

• 2T oil
• 1C mushrooms, chopped fine (I pulse in a small food processor)
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2C Almond Milk
• 1/4C Flour
• 1T Chicken-style seasoning

Directions

• Saute chopped onions and minced garlic in oil.
• While the mushrooms are cooking, place milk, flour, and seasoning in a blender.
• Blend until well combined.
• Transfer the liquid to a medium sauce pan and bring to a boil over medium heat, stirring constantly.
• Soup will thicken. Continue cooking for 2-3 minutes after boiling begins.
• Stir in the sauteed mushrooms.