Comforting Creamy Mushroom Soup

Ingredients:
1 large onion
20 oz. mushrooms (chopped)
1/4 cup butter (1/2 stick)
1 (12 oz) can evaporated milk
3 cups water
1 tsp vegetarian base
1/4 tsp freshly ground pepper
2 cloves garlic (minced)
1/3 cup fresh parsley (minced)
pinch thyme
1/2 cup flour
1/8 cup less sodium soy sauce
1/8 cup teriyake sauce

Directions:
Heat a stock pot at low to medium heat. Add butter and onions. Saute onions till clear, then add mushrooms. Sautee till mushrooms are about half their size. Then add teriyaki sauce, soy sauce, garlic and ground pepper. Then add 1/2 cup of flour, mix well and make sure to stir frequently till mixed together and slowly add in evaporated milk mixing it in with a wooden spoon or whisk. Mix it well and make sure it doesn't stick to the bottom of the pot. Then add the water and vegetable base. Stir thoroughly. Add thyme and parsley and cook for approximate 5-10 more minutes, stirring often (don't want the soup to clump up). Take off heat, let cool and enjoy!

© 2010 (Erika) Cooking Divas