If you changed the soup from Beefy Mushroom to a vegetarian type, it would be suited to vegetarians.
Beefy Creamed Mushrooms
1-1/2 pounds fresh mushrooms, sliced
1 (10 oz) can Beefy Mushroom Soup
1/2 c half and half
4 to 6 toast slices, biscuits, or patty shells
Coat a large skillet with cooking spray and place over medium heat until hot. Saute half of mushrooms, stirring occasionally, until tender and liquid evaporates. Repeat with remaining mushrooms. Return mushrooms to skillet and stir in soup. Add half and half and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly reduced, 5 to 7 minutes. Serve over toast, open-faced biscuits, or in patty shells. May be served as a luncheon or side dish. 6 to 8 servings.
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