1 lb. fresh chopped mushrooms (or 1 - 18 ounce can mushroom pieces, drained -
use liquid plus water to make 2 2/3 cup liquid)
3/4 c. milk
2 c. tofu (mashed)
2 2/3 c. water
4 1/2 tbsp. Lipton Onion Soup Mix
2 tbsp. dry onion flakes
1 1/2 tbsp. soy sauce
1/2 c. corn starch
1 tbsp. Brewers yeast or nutritional yeast

Bring mushrooms, water, onion soup mix and onion flakes to boil. Dissolve corn starch in milk, then add to mushroom mixture. Boil until thickened. Add tofu and yeast and heat slowly, stirring often. Serve over noodles or rice.

Servings: 5.