Home Cooks > Recipes > Cream of Mushroom Soup
Yield: Makes 4 servings
1/4 cup butter or
trans fat-free butter-like spread
1/4 cup all-purpose flour
1 can (14 oz.) chicken broth
1/2 pound fresh mushrooms, thinly sliced
1 teaspoon Kikkoman Soy Sauce
1/4 teaspoon salt
1-1/4 cups Pearl Original Organic Soymilk
1 tablespoon minced fresh parsley
- Melt butter in large saucepan over medium heat. Add flour; cook, stirring, 1 minute.
- Gradually pour in broth, stirring until smooth.
- Add mushrooms, soy sauce and salt. Bring to boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally.
- Stir in soymilk and parsley. Cook until heated through.