Non-Dairy Cream of Mushroom Soup Substitute

READY IN: 6mins
Recipe by Miraklegirl

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!

Top Review by Andi of Longmeadow

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

Ingredients Nutrition

  • 14.79 ml pareve dairy-free margarine
  • 59.14 ml chopped mushroom
  • 14.79 ml minced onion
  • 44.37 ml pareve dairy-free margarine
  • 44.37 ml flour
  • 2.46 ml salt
  • 2.46 ml pepper
  • 295.73 ml soymilk, heated

Directions

  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.

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