Cream of Mushroom Soup, from the can, used to be my hubby's favorite...well, everything! He'd have it as a soup and, it seems the company did their PR well, he'd 'cook' Green Bean Casserole, pork chops and a sundry of other casseroles with it.
He has been asking me for the longest time to try to replicate this and I'd always fall short. Or tall? Depending on how you look at it; it is difficult to compete with a canned, condensed version - mine was always too fresh.
Logistically, part of the problem had been to chop the 'shrooms finely enough to be 'worthy' of the can. I think I've finally managed to get close enough to the original, while not sacrificing flavor.
If you are looking to have it more like the canned version after being reconstituted, add enough milk to thin it out to the consistency you like, but be sure to re-season it with salt.
vegan butter, flour: $.75
VA Chicken-Style Broth Mix, vegan milk: $2
onion, celery: $1
Total to make 6 cups: