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INGREDIENTS:
- 1 ½ c onion, chopped
- 2 T olive oil
- 2 c fresh mushrooms
- 1 c water
- ¼ tsp onion salt
- 3 c water
- 2/3 c unbleached flour
- 1/3 c Better Than Milk powder
- 2 tsp nutritional yeast flakes
- 2 tsp chicken-style seasoning
- 1 ½ tsp salt
- ½ tsp sweet basil, dry
- ½ tsp cayenne, optional
DIRECTIONS:
Saute onions in oil until golden. Coarsely chop mushrooms and add to the onions with 1 c water and onion salt and simmer until mushrooms are tender. Set aside 1 c sauteed mushrooms. In a blender, combine 3 c water, flour, tofu milk powder, and seasonings and process until smooth and creamy. Add the reserved 1 c mushrooms to the blender and “flash blend” ingredients together twice. Pour blender ingredients in to a saucepan and bring to a boil stirring constantly until thickened. Add remaining onion and mushroom mixture and mix well.
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