Cream of mushroom soup

1 tsp onion powder
2 tbs cornstarch
1 tbs canola or veg oil
1/8 tsp white pepper
1/4 salt or to taste
pinch of sugar
8 oz 2% evaporated milk
Handful (aprox. 3/4 cup) fresh mushrooms, sliced

Directions:
1. Put all ingredients except the mushrooms in a blender or food procesor and pulse until smooth.  Add mushrooms and pulse 2-3 times until mushrooms are chopped.
2. Pour into a 2-quart pyrex bowl and microwave on HIGH for 3 minutes, whisking well after 2 minutes and again at the end of cooking time.  If not thick enough, add 30 seconds and whisk again.

I do not always have canned milk and your recipes will be quite helpful.  I have not tried substituting celery, or onion or the like but think that trading out the mushrooms would work well.