Cream of Mushroom Soup
Fixings
•1 glass (around 8 oz.) cut mushrooms - new or solidified
•2 - 3 Tbls Earth Balance margarine
•1 T diced onion
•1 t minced crisp garlic
•½ tsp thyme sprigs, squashed
•2 glasses light vegetable soup
•1 glass MimicCream
•1 Tbls flour
• Fresh ground or split dark pepper and salt to taste
Guideline
Dissolve the margarine in the skillet with the mushrooms. On the off chance that your mushrooms are substantial, dice or cleave them on the off chance that you wish. Include the garlic, onion and thyme. Cook around 5 minutes until the point when the mushrooms are cooked and the juice in the container is getting thick. Mix in the flour. Include the vegetable stock. Stew for around 10 minutes. Include the cream and kill the warmth. Season with salt and pepper to taste. You can serve immediately or keep warm finished low warmth. Simply don't bubble after the cream is included.