Dairy free cream of mushroom soup
2 tbsps vegan margarine .
1 c rice milk .
1/4 tsp pepper .
2 tbsps cornstarch .
1 tsp chicken bouillon granules .
1/2 tsp salt
Step #1 Whist together milk & cornstarch in a small saucepan.
Step #2 Stir in margarine, bouillon, salt & pepper.
Step #3 Stir constantly, heat to boiling, & let simmer until thick (a min or two).
totally could be made with ANY milk sub though...i use MimicCreme (from cashews) unsweetened and add chicken stock instead of chicken bouillon because the MimicCreme is pretty thick.
[this is not my recipe, so don't ask where the mushrooms are, guess I'll add them, and I will use Organci Chicken Bouillon Paste - Tasts much better]
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