Instructions: Chop the mushroom burger into small crumbs. Place non-stick sauce pan over high heat burner. Heat the oil then add the mushroom, sprinkle with spice blend. Cook until mushroom is heated through and the oil is absorbed. Move the mushroom aside to make space in the pan for the onions; melt butter in that space and add onions. Stir gently until just soft. Stir to combine.

Add the canned soup and water. Stir to blend; bring just to a boil; reduce heat. Add barbecue sauce, carrot, jicama and cilantro. Allow to simmer for about 5 minutes or until the flavors blends. Serve in large bowls

Description:
"Smoky mushroom-soy patties are crumbled, sauted with onion and added to canned soup."

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