Review of Creamy Portobello Mushroom Soup - Imagine Foods by veganlibrarian

The portobello mushroom soup was used to make gravy with cashews, for Christmas dinner. I had some left over so I used the rest of it to make stir fried rice. Other ingredients include: baby bok choy, tofu, red peppers, Portabella mushrooms, carrots, asparagus, green beans, sesame oil, crushed red peppers, white pepper, soy sauce, garlic, and eggplant. Most of these items I had on hand for meal prepping soups for the week. this made quite a large batch so I vacuum sealed 2 pouches to freeze for later.