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Cream of Mushroom Soup
(Yield: 24 servings)
12 ounces butter or vegetable oil
1 1/2 cups all-purpose flour
10 1/2 cups chicken or vegetable stock
3 pounds thinly sliced mushrooms
2 tablespoons Kikkoman Soy Sauce
1 1/2 teaspoons salt
7 1/2 cups Pearl Original Organic Soymilk
6 tablespoons minced parsley
In large pot over medium heat, melt butter. Add flour; cook, stirring, 1 minute. Gradually pour in stock, whisking until smooth. Add mushrooms, soy sauce and salt; bring to a boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in soymilk and parsley. Cook over low heat until heated through.
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