Cream of Mushroom Soup
A recipe from the Sneaky Kitchen
2 Tbsp olive or other vegetable oil
1/2 small to medium onion, coarsely chopped
1 garlic clove smashed & peeled (optional)
large handful of mushrooms
1 C. evaporated milk
1/2 C. reg. or low fat (or coconut or almond) milk 
2 1/2 Tbsp. cornstarch
shake of black or white pepper, to taste
1/4 t. salt, or to taste
small pinch of sugar (Note)

Put 1 Tbsp. oil in sm. pan or skillet on med, heat; sauté onions until soft & transparent. Chop garlic & add, stirring. Onions could brown a little but don't let garlic brown; reduce heat if needed.

While onions cook, in a blender or food processor place milks, cornstarch & seasonings. (Note: if using sweetened almond or coconut milk, omit sugar!)  Process until mixed. Scoop onion & garlic into milk mixture, leaving behind some oil. Process again until smooth. Add 2nd Tbsp. of oil to pan. Chop cleaned mushrooms (I like portabellas, but any will do) & add to onions. Sauté briefly stirring to coat with oil; they soak it up. Add to blender & pulse just enough to chop mushrooms as fine as you prefer. 

Pour into a lg. microwave-safe bowl; heat in 30 sec. bursts, scraping & mixing with a spatula each time the microwave stops. Bring to a nearly full boil. For thinner soup use 2 Tbsp. cornstarch. For thicker as if right out of that red & white can, increase to 3 Tbsp. cornstarch.