1 1/4 c. rice, soy, or almond milk
3 T. dairy free margarine
1 can mushrooms, finely chopped
1 T. onion, finely chopped
4 T. sweet rice flour
1/4 tsp. salt
1/8 tsp. pepper
Microwave milk for 3 mins. to get it hot. In a saucepan, saute the mushrooms and onion in the margarine. When the onion is translucent, quickly stir in the flour, salt and pepper. Cook over medium heat until bubbly, stirring constantly. Slowly add the hot milk and whisk until you achieve a thick, creamy texture. (This makes approximately the equivalent of a regular can of cream of mushroom soup.)
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