• 1 13 oz can mushroom pieces, drained and chopped
  • 2 cups liquid (juice from mushrooms plus non-dairy milk)
  • ¼ cup white flour
  • ½ teaspoon salt
  • 1 teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 tablespoon Bragg's Liquid Aminos™ or soy sauce


  1. Measure ingredients into a jar with a tight-fitting lid and shake until well mixed.
  2. Pour into a heavy stainless steel skillet over high heat and stir continually with a twirl whisk.
  3. When mixture begins to bubble, turn to simmer and stir in mushroom pieces.
  4. Cook one more minute, stirring continuously.
  5. Serve hot over potatoes or entrées, or use to replace canned mushroom soup in casseroles.

If desired, thin with additional non-dairy milk to make thinner grsvy or soup. For soup, increase seasonings to taste.