- Melt butter in large saucepan over medium heat. Add flour; cook, stirring, 1 minute.
- Gradually pour in broth, stirring until smooth.
- Add mushrooms, soy sauce and salt. Bring to boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally.
- Stir in soymilk and parsley. Cook until heated through.
Cream of Mushroom Soup
ingredients
1/4 cup butter or trans fat-free butter-like spread
1/4 cup all-purpose flour
1 can (14 oz.) chicken broth
1/2 pound fresh mushrooms, thinly sliced
1 teaspoon Kikkoman Soy Sauce
1/4 teaspoon salt
1-1/4 cups Pearl Original Organic Soymilk
1 tablespoon minced fresh parsley
directions
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
