Dairy-Free Condensed Cream of Mushroom Soup
A vegan, gluten-free stand-in for canned cream of mushroom soup. Thick enough for casseroles, or thin it into soup.
Servings 3 cups
Calories 175kcal
Ingredients
- 24 oz. baby bella mushrooms diced
- 3 Tbsp. olive oil
- 1 Tbsp. sea salt see note
- ½ tsp. black pepper
- 1 Tbsp. minced garlic
- 3 cups unsweetened soy milk or plain oat or almond milk
- 2 tsp. onion powder
- ¼ cup cornstarch
Instructions
- In a large saucepan, combine 3 Tbsp. olive oil, 24 oz. diced baby bella mushrooms, 1 Tbsp. sea salt, ½ tsp. black pepper, and 1 Tbsp. minced garlic.
- Sauté over medium-high heat for 10 to 15 minutes, until the mushrooms release their juices and most of the liquid cooks off.
- In a medium bowl, whisk together 3 cups soy milk (or plain almond milk), 2 tsp. onion powder, and ¼ cup cornstarch until smooth.
- Pour the milk mixture into the pan. Reduce heat to medium-low and cook, stirring often, until thick enough to coat the back of a spoon, about 5 minutes.
- Use right away in a casserole, or cool and refrigerate.
Video
Notes
On salt: This recipe is salted to work inside casseroles, where it gets diluted by other ingredients. If you're eating it as soup on its own, cut the salt in half and season to taste at the end.
Can equivalents: One standard can of condensed cream of mushroom soup is about 1 ¼ cups. This recipe makes roughly 3 cups, which is a little over two cans.
Plant milk: Use unsweetened, unflavored milk. Soy, oat, and almond are the most neutral. Oat and cashew also work. Full-fat coconut works but adds a slight coconut flavor.
Cornstarch swap: Arrowroot works at a 2-to-1 ratio (8 teaspoon arrowroot for ¼ cup cornstarch). Tapioca starch works at the same ratio.
Storage: Fridge up to 7 days. Freezer up to 2 months. Freeze in 1-cup scoops on a parchment-lined sheet tray, then transfer to a freezer bag for easy grab-and-use.
Expert tips:
- Use baby bella mushrooms. They hold up better during cooking and have a richer flavor than white button mushrooms.
- Whisk the cornstarch into the milk thoroughly before adding it to the pan. No lumps.
- Control the thickness. For casseroles, cook until it coats the back of a spoon. For soup, thin with extra plant milk, broth, or water.
- Oil-free option: Sauté the mushrooms in water or vegetable broth instead of olive oil.
Nutrition
Calories: 175kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1024mg | Potassium: 705mg | Fiber: 1g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 9.9mg | Calcium: 203mg | Iron: 1.2mg