Non-Dairy Cream of Mushroom Soup Substitute

Total Time
2 mins
4 mins

After following the ongoing debate over canned soups- I realized that I couldn't comment because I have never made any casserole type dishes involving cream of mushroom soup because they are all dairy and for religious reasons, we don't mix meat and milk. So I created this substitute, which is really authentic... I will weigh in on the debate after tonight's dinner!

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  • 1 tablespoon pareve dairy-free margarine
  • 14 cup chopped mushroom
  • 1 tablespoon minced onion
  • 3 tablespoons pareve dairy-free margarine
  • 3 tablespoons flour
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 1 14 cups soymilk, heated


  1. Melt 1 tbsp margarine and sauté vegetables lightly.
  2. Remove from pan.
  3. Melt 3 tbsp margarine.
  4. Whisk in 3 tbsp flour and seasonings.
  5. Cook for about one minute, stirring frequently.
  6. Slowly add hot soy milk, stirring with a whisk to prevent lumps.
  7. Add vegetables back in.
  8. Cook until thick, stirring constantly.