homemade condensed cream of mushroom soup

If you want to make green bean casserole, or anything else that calls for condensed soup, but you can't have milk, you can make a substitute, and it will taste so so so much better than before, you will never buy condensed soup again. Really.

Homemade Condensed Cream of Mushroom Soup adapted from this recipe

1 1/2 cups water
1 teaspoon vegetable bouillon
1/4 teaspoon EACH salt, onion powder, garlic powder, and parsley
1/8 teaspoon EACH black pepper and paprika
1 1/2 cups milk or MimicCreme (or soy milk, but I like that MimicCreme tastes like pretty much nothing)
3/4 cup unbleached white flour

1. In a medium-sized saucepan, boil water, 1/2 cup of the milk/MimicCreme, and the seasonings for a minute or two.
2. In a bowl, whisk together the remaining 1 cup of milk/MimicCreme and the flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

8 oz. button mushrooms, finely chopped

3. Saute mushrooms in nonstick skillet over medium heat until they release their liquid and it evaporates. Add mushrooms to saucepan and mix thoroughly. Yield: 3 cups (about 2 cans). Can be frozen.