Crock Pot Cream of Mushroom Soup

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Crock Pot Cream of Mushroom Soup

 

12 oz. fresh mushrooms, sliced

2 TB onion, chopped

1 garlic clove, minced

1 TB margarine

3 cups vegetable broth

2 TB flour

1 cup vegan sour cream

1 cup plain soy milk

Salt and ground black pepper, to taste

 

In a sauté pan over medium heat, cook the mushrooms, onion, and garlic in the

margarine until

the onion softens.

 

Put in a crock pot and add the broth.

 

Cover and cook on LOW heat setting for 6 to 8 hours.

 

Stir in the flour, vegan sour cream, and soy milk.

 

Cover and cook on HIGH heat setting for 20 to 30 minutes, or until thickened.

Season with the

salt and pepper.

 

Makes 4 servings..