{Cream of Mushroom Soup Sub}

Yield: 1 cup
Time: 10 minutes

4 T dairy free margarine, divided
1/4 c chopped mushrooms
1 T minced onion
3 T GF flour (I use sweet sorghum)
1/2 tsp salt
1/2 tsp pepper
1 1/4 c milk, heated (I use Hemp original)

Melt 1 T of margarine in a pan and saute veggies lightly and remove from pan.
In the same pan, melt remaining 3 T margarine and whisk in flour and seasonings.  Cook for about one minute stirring frequently.
Slowly add hot milk, whisking to avoid clumps.
Cook until thick, stirring constantly.

Add into casseroles or other dishes calling for cream of mushroom soup (note: this is not condensed, you do not need to add more liquid).