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Pull the pop top and out slides grayish glop into a bowl. Add a little milk and I have quick mushroom gravy, good for topping meat, potatoes, and even vegetables.
Condensed cream of mushroom soup was once my quick gravy recipe.
Then, I started reading ingredients:
Water, Mushrooms, Modified Food Starch, Wheat Flour, Contains Less Than 2% of: Salt, Cream, Dried Whey, Monosodium Glutamate, Soy Protein Concentrate, Yeast Extract, Spice Extract, Dehydrated Garlic, Vegetable Oil: Corn, Cottonseed, Canola and, or Soybean.
Half of the calories per 1/2 cup also come from fat (50 of the 100 total).
Here is my healthier version. I served it with cubed pieces of Amy's California Burgers.
*1 Tb. vegetable oil
*3/4 c. diced onion
*2 c. chopped fresh white mushrooms
*1 c. water
*3 1/2 c. unsweetened almond milk
*1/2 tsp. celery salt
*2/3 c. unbleached white flour
*2 tsp. nutritional yeast flakes
*2 tsp. beef-style seasoning
1. In large saucepan, saute onions in oil until translucent. Add mushrooms and water. Simmer until mushrooms are tender. Remove from heat.
2. In blender, combine almond milk, flour, celery salt, flour, nutritional yeast, and onions and mushrooms. Blend slightly on low speed.
3. Return blended ingredients to the saucepan and bring to a boil, stirring constantly until thickened.
Do you use condensed soups?