Sorry, I know it's been a million years since I promised you this recipe, but my family's computer ate my disk with recipes on it while I was home this summer , and I've had to dig the ones I want out of various archives and things. To make a sub for cream of *chicken* soup, I would leave out the mushrooms and season the soup with chicken bouillon to taste (1 teaspoon or whatever it says to use per cup of liquid).
Canned Mushroom Soup Substitute
2 tablespoons butter/margarine 1/3 cup sliced mushrooms 3 tablespoons all-purpose flour 1 cup soy/rice milk Salt and freshly ground pepper to taste A grating of fresh nutmeg
Melt the butter in a small saucepan over moderate heat. Add the mushrooms and saute for 2 to 3 minutes, stirring frequently. Add the flour and stir until the mixture has formed a paste and the flour and the butter are thoroughly incorporated. Add the milk and stir with a whisk or spoon until the paste is completely dissolved. Bring to a boil, stirring frequently. Season with salt, pepper, and nutmeg. Makes about 1 1/2 cups. --World Wide Recipes, 5-2-99