vegan cream of mushroom soup (I use Imagine)
2 stalks celery, chopped
4 to 6 oz. orzo
2 large (sandwich size) portabella mushroom caps (or about 7 small portabella mushrooms),
1/4 teaspoon sage
1/4 teaspoon thyme
1/2 teaspoon basil
1/4 teaspoon dried minced onion
a sprinkle of celery salt
fresh cracked pepper to taste
salt to taste
garlic powder to taste
1 tablespoon soybean margarine (I use Willow Run)
i'm a college student- so most of the ingredients came out of my pantry. I'm sure this would be just as good with fresh herbs, but it's pretty yummy as is. The orzo makes it nice and hearty, so it's extra good on a cold winter day.
Sauté mushrooms with salt and pepper.
Pour vegan mushroom soup in pan; add the rest of the ingredients, except for the orzo. Cover, and cook on low heat until the celery is tender (about 10 to 15min).
Boil the orzo and add to stew.
Let cook for about 5 minutes, then make sure all the seasonings are to your liking.