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    You are in: Home / Recipes / Non-Dairy Cream of Mushroom Soup Substitute Recipe
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    Non-Dairy Cream of Mushroom Soup Substitute

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    5.0 16

    Rate it! | Read 16 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    6 mins

    2 mins

    4 mins

    Miraklegirl's Note:

    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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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    • 1 tablespoon pareve dairy-free margarine
    • 1/4 cup chopped mushroom
    • 1 tablespoon minced onion
    • 3 tablespoons pareve dairy-free margarine
    • 3 tablespoons flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 1/4 cups soymilk, heated

    Directions:

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

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    Ratings & Reviews:

    • on November 24, 2009

      55

      Excellent! I used this as a vegan cream of mushroom soup for green bean casserole, and let me tell ya, this is da' bomb! Very delicious indeed, and was so perfect in all ways. I used *Silk* organic unsweetened milk. Thickened perfectly, and was so delicious, people were hoping I made extra soup. No. Sad faces abounded. Thank you! Made for Thanksgiving 2009

      person found this review Helpful. Was this review helpful to you? Yes | No

    • on September 24, 2009

      55

      My son is allergic to dairy and soy - what a great recipe this is! I used shortening instead of margarine because it's hard to find a completely dairy-free one in my area. Rice milk worked well, although I used some corn starch in place of one of the T of flour, because I thought that might thicken the thin rice milk better. It did thicken it - no idea if it would have been OK anyway. I doubled the mushrooms and onions and added a very finely minced spicy pepper. It was so good we were tempted to just eat it straight, but I did forge ahead and put it in the tuna casserole. It was actually the best tuna casserole ever. I think we'll keep using this even if he outgrows his allergy!

      person found this review Helpful. Was this review helpful to you? Yes | No

    • on November 22, 2012

      55

      Fantastic! Used it for a chicken and stuffing casserole. I used about 1/4 cup more milk though so I'd have enough and it still came out tasting great!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Non-Dairy Cream of Mushroom Soup Substitute

    Serving Size: 1 (359 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 260.0
     
    Calories from Fat 50
    19%
    Total Fat 5.6 g
    8%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1319.6 mg
    54%
    Total Carbohydrate 39.2 g
    13%
    Dietary Fiber 3.0 g
    12%
    Sugars 12.9 g
    51%
    Protein 13.1 g
    26%

    The following items or measurements are not included:

    dairy-free margarine

    dairy-free margarine

    Detailed Nutrition Values About Nutrition Info

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