Non-Dairy Cream of Mushroom Soup Substitute

"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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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by m.eberz photo by m.eberz
photo by ajojet photo by ajojet
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
6mins
Ingredients:
8
Yields:
1 cup
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ingredients

  • 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
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directions

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

Questions & Replies

  1. Can this be frozen - to make ahead and pull out and use as needed? Just wondering.... Has anyone tried it?
     
  2. also wondering if it can be frozen... just discovered daughter has severe dairy allergy and trying to convert all recipes. Needing to be able to store to be used as needed in casseroles.
     
  3. Is this requiring minced dried onion or actually mincing an onion? Sorry if this is a dumb question. :-/
     
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Reviews

  1. Oh my goodness! This turned out amazing! I was just hoping it would be as good as Campbell's Cream of Mushroom soup so that I could use it for some traditional recipes. It is *SO*much better! I am milk, soy and gluten intolerant, so I used gluten-free flour, soy & dairy free butter, and almond milk. I keep having to fend off my family from eating it straight out of the pan so I'll have some left for recipes. They ALL love it!
     
    • Review photo by m.eberz
  2. 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
     
  3. 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!
     
  4. I, like a few others, recently changed my diet and no longer mix meat and dairy. I was so disappointed because of so many of my recipes calls for cream of mushroom soup. That is, until I discovered THIS recipe. Your recipe has changed my life!!! It is so easy to make and tastes so good! Actually WAY better than that canned garbage at the store. I saw another person ask about freezing this recipe to plan ahead and I didn't see an answer. Well, I froze it, and I made cream of mushroom soup sloppy joes. I know it sounds weird but it's something me and my dad used to eat. I also didn't see a way to un-concentrate it, so I winged it. At first, the soup looked weird after freezing and thawing. Like it separated. And I reconstituted it with the same amount of water, just like I would canned concentrated soup. It still looked funny for awhile and once it completely warmed up, it looked like it was supposed to. It didn't taste as good concentrated versus not, but I just added some salt and pepper and it was okay. All in all, this recipe is simply awesome and I'm so glad that I found it. I also use almond milk instead of soy. I don't know if it makes a difference because I've only made it with almond milk, but I like it. Thanks again!
     
  5. My daughter and I are allergic to dairy so I was very excited to try a recipe for a vegan condensed soup. I am thrilled with how it turned out! The favor and texture were perfect AND it was so easy to make. Even my super picky husband thought it was delicious in the stroganoff recipe I made with it.
     
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Tweaks

  1. I used more mushrooms and onions than the recipe calls for - maybe a cup of mushrooms and 1/3 cup of onions. I chopped them up in the food processor, though, so they are tiny. I think it gives the soup an even richer mushroom flavor. Sooo good!
     
  2. - Almond Breeze original Almond milk - Pilsberry all-purpose Gluten-free flour blend Smart Balance buttery spread (soy-free, dairy-free butter) - Added extra mushrooms, - extra butter and - added some minced garlic.
     
  3. 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!
     
  4. I can't tell you how excited I am to be able to eat a green bean casserole again!!! My green bean casserole tasted almost dead on like the dairy filled original! I did make a couple of changes - I add a little minced garlic in with the mushrooms and use onion powder instead of minced onion. I also use less soymilk - between 3/4 and 1 cup - it seems to be a more accurate consistency that way. Thanks a million!
     
  5. Instead of mushroom, I used garlic and I also used butter and spelt flour. I used it in a turkey-rice-mozza casserole I threw together... it was absolutely delish!
     

RECIPE SUBMITTED BY

I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
 
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