Mock Condensed Cream of Mushroom Soup

16-ounce can or jar sliced mushroom
1 tbsp acceptable vegetable oil
3 tbsp all-purpose flour
1 bay leaf
1/3 cup skim milk
1 tbsp nonfat butter granules
Freshly ground black pepper to taste
1/8 tsp garlic powder

Drain the liquid from the mushrooms into a measuring cup and add water, if needed, to bring the total liquid to 1/2 cup. Set aside.
In a small saucepan, heat oil over medium heat. Add flour and bay leaf, stirring constntly for 1 minute. Gradually add mushroom liquid , milk, butter granules and pepper, stirring constantly until mixture thickens, about 2 to 3 minutes. Remove pan from heat. Remove and discard bay leaf.
Pour into a blender or the workbowl of a food processor fitted with a metal blade and blend until smooth. Add mushrooms and garlic powder. Blend until pureed.
Use this when a recipe calls for condensed cream of mushroom soup