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To make Mock Condensed Mushroom Soup, combine in non-stick skillet the Canola oil, flour and bay leaf......heat,
stirring constantly for one minute. Gradually add mushroom liquid or water, milk, "butter" granules and pepper,
stirring constantly until mixture thickens, about 2 to 3 minutes. Remove pan from heat, remove and discard the bay
leaf. Pour into blender or work bowl of food processor with metal blade and blend until smooth. Add mushrooms and
garlic powder.
To mushroom soup, add I cup non-fat milk, cooked meat and vegetables, simmer until completely heated. While
meat and veggies and gravy are heating, make dumplings by combining I c flour, baking powder and salt if using.
Add milk and oil at same time and stir just to moisten. When meat and veggies are heated, stir in fresh
mushrooms , then drop the dumpling mixture by tablespoonful directly on meat and veggies, not into stock. Cover
tightly, return to boil (don't lift lid), reduce heat and simmer for 12 to 15 minutes or until dumplings are done.
Serves 6 to 8 hungry people. If you have leftovers, refrigerate the dumplings apart from the "stew" part. You might
prefer to make new dumplings, or to serve the "stew" with toast the next time around. This is a good way to use up
leftover cooked meat and veggies.
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