This is one of my all time favorites. I eat it like soup, cook it down a bit more and you have a wonderful pasta sauce, pour it over a chopped up potato and you almost have cheesy tasting potatoes.
Saute: 1 chopped onion, 2 cloves chopped garlic, 1 port. mushroom cap, and 8 oz package of button mushrooms. When soft and warm brown, remove from skillet.
To the juices add (at medium heat) 1/4 c flour, stir well then add as much rice milk (soy milk, almond milk, hemp milk, oat milk) as you want soup. Stir well until it is all smooth and liquidy. Then add the veggies back in. Stir until piping hot and desired consistency.
When I use 1/2 a carton of "milk" this makes 8 servings.