help with soup for asparagus casserole

[vecca]

It's cold here and feels like it should be Thanksgiving (I'm originally from the states) and I've been thinking of my aunt's asparagus casserole. The omni version called for canned asparagus, a hard boiled egg, onion, a can of cream of mushroom soup and some cheddar. I'd like to veganize it

Comments

[cyndi_bat]

i've made green bean casserole with a home-made cream of mushroom soup and i added a lot of flour one time it definitely got wobbly and gelatinous. i usually do it by eye but here are some approximations:

1-2 Tablespoons veg. butter
2-3 Tablespoons flour
Diced mushrooms
1 C plain soy milk

+ melt the butter, saute mushrooms till soft. add the flour, whisk until browned, adding plain soy milk to thin it out to a paste and keep whisking.

I'm sorry I can't offer more exact directions, but maybe add soy sauce or braggs to get the saltiness? Sometimes I'll cut it with vegie stock if I'm making a soup out of it.

Good luck and please post the results!

[inquiet]

yep that's a mushroom roux. instead of the braggs, just add salt after the first bit of soy milk and taste [it will taste like glue or paste until you get the salt right] adding more milk or salt and letting it cook down. it's not going to be retaining the shape of a can or anything, but you can make it as thick as you like it. or as salty as you like it.
portabellas lend a really great flavor to it too.

[emraldfire]

i've seen a mushroom soup or 'broth' at the grocery store that comes in a box. i forget who makes it, but i think the name starts with 'i'. imagine, mabye?