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Vegan Mushroom Soup
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3 quarts  Soymilk 

2 onions diced = 1.5 cups

8 medium mushrooms sliced 

2 Tbsp Vegetarian Chicken Seasoning 

6 Tbsp Corn Starch 

1 1/2 Tbsp Oil
Sautee Mushrooms and Onions
Heat milk on double boiler or carefully on burner with heat low enough not to burn milk

Add cornstarch to thicken sauce
add seasoning and then add the sauteed mushroom and onions