Condensed Cream of Mushroom Soup
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
As soup: Thin with broth or water, season to taste, and enjoy as a prepared soup.
Storage: Keeps for 2 days in the fridge or can be frozen in single use portions.
Substitutions: White rice flour works for gluten free. Olive oil or avocado oil can replace neutral oil.
Use: Substitute 1 to 1 for canned condensed cream of mushroom in casseroles and bakes.
Notes
1
Blend dairy free milk, flour, cornstarch, oil, salt, onion powder, and garlic powder until smooth, about 30 seconds.
2
Pour into a small saucepan and add mushrooms.
3
Cook over medium low heat, whisking often, until the soup thickens and reduces to 1¼ cups.
4
Use immediately in recipes, or cool and store for later use.
Instructions
1¼ cups unsweetened plain dairy free milk beverage (avoid ones with added protein)
2 Tbsp all purpose flour or white rice flour (for gluten free)
1 Tbsp cornstarch
1 Tbsp oil
¾ to 1 tsp salt (to taste)
⅛ tsp onion powder
generous pinch garlic powder
½ cup canned mushrooms (pieces and stems drained)
Condensed Cream of Mushroom Soup
Anthology of Crumbs
This recipe takes a pantry staple and turns it into something fresher, lighter, and plant based. Mushrooms simmer gently with onion and garlic notes, thickening into a velvety base that works beautifully in casseroles, soups, and sauces. It is a simple substitute for condensed cream of mushroom soup, but also stands on its own if thinned with broth or water and enjoyed warm in a bowl.
Servings :
1 ¼ cup
Calories:
Prep Time
5 min
Cooking Time
10 min
Rest Time
0
Total Time
15 min
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