Vegan Cream of Mushroom Soup

I've been craving cream of mushroom soup for weeks now, but haven't been excited at the prospect of trying to make a vegan cream soup for the first time. Well, our cupboards are bare except for a pound of mushrooms, and I still had the craving, so today seemed like the day to give it a shot, and it was surprisingly easy! Seems like making any cream soup would be the same: sautee veggies in earth balance, add a couple tablespoons of flour, and some salt & pepper, then add vegan milk and cook it and you're done!

Our food supply was literally so low that we're out of ONIONS today, so this was about as bare-bones as it could possibly be. I also didn't have any unsweetened vegan milk, and ended up using a vanilla flavoured almond milk. It was edible (and really not that bad!) but I think I'll use unsweetened vegan milk next time.

Ideally, for just one serving, it would go like this:
Chop 1/2 pound veggies (some onion and mushrooms would be fine)
Heat 2 tablespoons earth balance in a saucepan over medium heat
When earth balance bubbles, add veggies, stir and cover.
Cook until onions are translucent; about 5 minutes
Add 2 tablespoons flour and toss
Stir in 1 1/2 cup unflavoured vegan milk and increase heat to med-high
Heat until boiling, then remove from heat, cool, and serve immediately.

I'm excited to play around with spice blends and other vegetables in the future, but for today a nice simple soup was perfect comfort food and I'll definitely try it again in the future.

Also: I have a bag of expired flour in the pantry that I keep around strictly to use for thickening, or tossing frozen blueberries around in pre-muffintime so they don't sink to the bottom of the muffin. Expired flour is useless for anything else, but great for soups and gravies!