Tasty Tuesday- Homemade Creme of Mushroom "canned" Soup

Due to Benjy's apparent milk intolerance, I cannot have any milk either as we are still Breastfeeding.  I really like Tuna Casserole.  The core ingredient besides tuna and noodles is a can of cream of  mushroom soup.  Looking at a can we had in our cupboard, there didn't seem to be too ingredients so I thought I would make my own.  The Chief decided to google to see if he could find a recipe for it and he did.  I tried it and it turned out perfectly.  We couldn't even tell it was not the "real" stuff.

Here is the recipe originally found here:
  http://www.food.com/recipe/non-dairy-cream-of-mushroom-soup-substitute-107359

Ingredients

• 1 tablespoon pareve dairy-free margarine
• 1/4 cup chopped mushrooms
• 1 tablespoon minced onions
• 3 tablespoons pareve dairy-free margarine
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/4 cups soymilk, heated

Directions

1. Melt 1 tbsp margarine and sauté vegetables lightly.
2. Remove from pan.
3. Melt 3 tbsp margarine.
4. Whisk in 3 tbsp flour and seasonings.
5. Cook for about one minute, stirring frequently.
6. Slowly add hot soy milk, stirring with a whisk to prevent lumps.
7. Cook until thick, stirring constantly.

This is thick and perfect as a base for casseroles.  According to some of the comments, rice milk could be used instead of the soy.