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Why I love this condensed mushroom soup
The weather’s getting colder right now, and that means soup and comfort food season will be here before you know it. I’m already dreaming of cozy evenings with comforting dinners like beef stew and chicken with dumplings.
I know casseroles are a big hit this time of year, too, and many of them call for dairy ingredients like condensed cream of mushroom soup. So I created my own version to use in classic recipes like green bean casserole.
Here’s what you’ll need to make it
How to make vegan cream of mushroom soup
Chop your veggies. Start by mincing your mushrooms and onions. Since I’m not a huge fan of mushrooms, I decided to mince mine in the food processor, but you can chop them to whatever size you prefer. I did the mushroom in there, too, since it was already out.
Sauté the vegetables. Heat a large saucepan to medium high and add some olive oil (you could also use melted vegan butter). Add the mushrooms, onion and garlic and sauté until soft and translucent. This should take about 5 minutes.
Make the roux. Sprinkle the flour, salt, pepper and thyme, and stir to coat the vegetables until a paste forms.
Add the liquid. Whisk in the mushroom (or vegetable) stock and almond milk, until smooth.
Let it simmer. Bring the liquid to a boil and then reduce the heat to let the soup simmer – until it reaches the consistency you’re going for. If you’re making this as a substitute for condensed soup, you’ll want to let it simmer a bit longer.
FAQs and tips for making the best creamy mushroom soup
Yes. Condensed mushroom soup is just cream of mushroom soup that has been cooked down to remove excess water. You can do the same when you make homemade cream of mushroom soup.
There’s about 1 1/4 cups in a can of condensed mushroom soup. Usually when I’m substituting this vegan mushroom soup in a recipe, I will just use what I have stored in a 1-cup jar (I think it’s just easier to store it this way).
Absolutely! This is a great option if you’re using it as a condensed soup substitute, so you can always have some on hand. I like to put my soup in 1-cup mason jars with freezer lids (just don’t overfill them). This recipe should last at least 6 months in the freezer.
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Cream of Mushroom Soup
This homemade cream of mushroom soup is dairy free and vegan, with a gluten free option. It’s rich, creamy, and full of flavor, making it great on it’s own, but it’s also great used in recipes as a substitute for canned condensed soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 cups 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
- 2 tablespoons olive oil, or melted vegan butter
- 8-ounces sliced mushrooms, minced
- 1 sweet onion, minced
- 1 teaspoon minced garlic
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 1/2 cup all-purpose flour, or 1/4 cup cornstarch
- 2 cup mushroom stock (or vegetable broth)
- 1 cup almond milk
- Heat a large stockpot or Dutch oven to medium-high heat. Add olive oil, mushrooms, onion and garlic. Sauté until the onions are translucent.
- Sprinkle the salt, pepper, thyme and flour over the mixture and stir to coat.
- Slowly whisk in the mushroom stock and almond milk.
- Bring the mushroom soup to a low boil and simmer, stirring frequently, until thickened.
Keywords: dairy free, vegan, gluten free option, egg free, mushroom, condensed soup
Last Updated on November 12, 2021 by Melissa Belanger