In large pot over medium heat, melt butter. Add flour; cook, stirring, 1 minute. Gradually pour in stock, whisking until smooth. Add mushrooms, soy sauce and salt; bring to a boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in soymilk and parsley. Cook over low heat until heated through.
Cream of Mushroom Soup
ingredients
12 ounces butter or vegetable oil
1 1/2 cups all-purpose flour
10 1/2 cups chicken or vegetable stock
3 pounds thinly sliced mushrooms
2 tablespoons Kikkoman Soy Sauce
1 1/2 teaspoons salt
7 1/2 cups Pearl Original Organic Soymilk
6 tablespoons minced parsley
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE