(4 votes, average: 4.25 out of 5)
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This soup is a great substitute for canned cream of mushroom and can be used anywhere that condensed cream-of-mushroom is called for. Feel free to use the dairy free alternatives in the ingredient list,and substitute in vegetable stock to make a vegan version. This makes the equivalent of one large can of mushroom soup, or serves 2 as a soup course.
Ingredients
8 oz. canned mushrooms, minced
2 tbsp. butter OR dairy free margarine
1 tsp. onion powder
1 tsp. salt
Pepper to taste
3 tbsp.Better Batter flour
3/4 cup chicken stock
3/4 cup milk OR soy creamer, heavy almond milk (plain),
Instructions
To make soup: Melt the margarine in a skillet and add the mushrooms, onion powder, salt and pepper. Stirring often, cook til mushrooms begin to soften and exude their liquid, about 6 minutes.
Stir in flour and cook a minute. Add the chicken stock, and bring to a simmer.
Add the milk, soy milk, or almond milk and simmer til sauce thickens, about 10 – 15 minutes.
Taste and adjust the seasonings.
This is a life saver! I can’t have dairy or soy because I’m allergic to both, so now wth heavy almond milk I can have this favorite soup. Thank you for the idea and recipe.
Can i can this?
I wouldn’t recommend it unless you use a pressure canner. Naomi