Adapted From: Betty Crocker Cookbook
Retrieved: 12/5/12 Tested: 12/5/12
Servings: 6-8 Prep Time: 10-15 min
Notes: This recipe was fast, easy, and delicious. Serve with salad and/or bread for a simple, quick meal.
I used buckwheat flour, but you can sub any flour. | |
Ingredients:
2-3 tbsp vegan butter
2 lbs button mushrooms, rinsed
2-4 tbsp buckwheat flour 32 oz vegetable broth
1/2 cup nondairy milk
salt to taste
|
Instructions:
1. Melt butter on medium heat in a pot. 2. Add rinsed mushrooms to a blender (I did this in two batches) and pulse until desired size. 3. Add mushrooms to the melted butter and saute until soft, about 5-10 minutes. 4. Add buckwheat flour and stir until thickened. 5. Add broth and milk and heat to boiling. 6. Add more flour for thickness, more liquid to thin out. Then salt to taste. |
No comments:
Post a Comment