Prep 5 mins
Cook 20 mins
Now you can make those comfort-food recipes that call for a can of cream of mushroom soup! This isn't much harder than opening a can, and it tastes great--just thin it with a milk substitute to enjoy it as a delicious soup.
- 1 lb mushroom, sliced
- 1 medium onion, diced
- 1 tablespoon olive oil
- 4 ounces tofutti cream cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- Saute mushrooms and onion in oil for about 15 minutes.
- Add (including pan liquid) to blender with salt, garlic powder, and pepper.
- Blend to desired consistency.