Cream of Mushroom Soup
3 tbsp. margarine
1/4 cup mushrooms, chopped
1 tbsp. onion, minced
3 tbsp. flour or flour substitute
1/2 tsp. salt
dash pepper
1 1/4 cup rice milk
Melt margarine or oil in saucepan.  Add mushrooms and onion and saute 3-5 minutes.  Stir in flour, salt, and pepper.  Cook over medium heat until bubbly.  Add liquid slowly while stirring.  Cook until thick.  Makes the equivalent of 1 can.
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat