Cream Of Mushroom Soup
If you have a can of mushroom soup in your pantry, it works excellent to replace the cream of celery soup. Since both items share a similar cream or milk base, its the ideal option for a non-celery option in your casseroles. While the flavor may differ a bit, the consistency will stay the same. And its an excellent option since the cream of mushroom soup is also commonly added to such recipes.
You can use equal amounts of cream of mushroom soup to replace the cream of celery soup in many recipes. And its mostly made from low-fat milk, so you wont have to worry about increased calories or fats in your dish. And the cream of mushroom soup is renowned for its low-sodium content, making it a healthy option to consider.
Uses Of Cream Of Celery Soup
Cream of celery soup is a staple in casseroles, and it takes your dish from good to great. And the taste difference is astounding when the cream of celery soup is present. Its also a base in some baked goods, mixed with cheese to form a sauce or a flavor-enhancer for vegetable dishes. Youll also find it employed as a thickener in some recipes and as a filling in pot pies.
Cream of celery soup is a known friend of casseroles but also a staple in many other recipes like
- Vegetarian pizza
- Seafood dishes.
Cream Of Mushroom Soup Substitute
Updated By Nikole This post may contain Amazon affiliate links.
This cream of mushroom soup recipe can be used as a substitute for a can of condensed cream of mushroom soup. It’s a healthier version of what you get in the can because there aren’t any preservatives and its quite simple to make!
You can also try this soup for a warming lunch of dinner. The creaminess along with the rich flavor of the mushrooms taste incredible. Need another soup option? Check out my Easy Caramelized Onion Soup!
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Faqs And Tips For Making The Best Creamy Mushroom Soup
Is condensed mushroom soup the same as cream of mushroom?
Yes. Condensed mushroom soup is just cream of mushroom soup that has been cooked down to remove excess water. You can do the same when you make homemade cream of mushroom soup.
How many cups is in a can of cream of mushroom soup?
Theres about 1 1/4 cups in a can of condensed mushroom soup. Usually when Im substituting this vegan mushroom soup in a recipe, I will just use what I have stored in a 1-cup jar .
Can you freeze mushroom soup?
Absolutely! This is a great option if youre using it as a condensed soup substitute, so you can always have some on hand. I like to put my soup in 1-cup mason jars with freezer lids . This recipe should last at least 6 months in the freezer.
Heavy Cream + Mushrooms + Broth
This option is a bit more complicated because it implies a little more cooking. However, this may be the best way to imitate the flavors of condensed cream of mushroom soup.
All you need is one cup of heavy cream, one cup of mushroom or vegetable broth, and about one cup of chopped mushrooms.
Pick any mushrooms you like, though, cremini or shiitake are great because of their umami properties. For better texture and flavor, add two tablespoons of butter, chopped or dried parsley, and salt and pepper.
This can also be made into an actual soup, all you need to do is increase the broth ratio for less thickness.
See More: Heavy Cream Substitutes
Read Also: Campbell’s French Onion Soup Meatloaf Recipe
What Can You Use Instead Of Cream In Mushroom Soup
Many classic mushroom soups are thickened with a butter and flour-based roux with whole milk or cream. In place of that trio, however, this soup relies on raw cashews to amp up the creaminess.
Theres no need to soak the cashews before since they are mixed with piping hot broth. Just be sure to use a high-power blender or food processor to yield top-notch creaminess.
If you or a family member have a nut allergy, however, there are other options.
In place of cashews, you can blend peeled, boiled potatoes or one can of drained butter beans. Or, you can go the classic route and create a vegan butter- and flour-based roux, follow by unsweetened soy milk.
Vegetable Stock And Spices
This alternative is another enjoyable substitute for cream of celery soup and a healthier one, for that matter. For efficiency, you might need to add some spices such as garlic, onion powder, celery salt, black pepper, cumin, or cayenne pepper to enhance the flavor of the stock. Of course, the amount of spices added to the stock depends on how intensely flavored you want it.
Vegetable stock is perfect for times when youre making vegan-based dishes or cooking for people who dont eat dairy products. But it also works in general recipes, braised root vegetable dishes, chicken noodle soup, risotto, vegetarian lasagna, seafood dishes, and couscous.
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To Make Vegan Mushroom Condensed Soup:
In a medium bowl whisk together the plant-based milk, flour, vegetable broth powder, salt, and pepper. Whisk well to make sure there are no lumps. Set aside.Melt the vegan butter in a sauce pan over medium-high heat. Add the onion and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have browned, reduced in size and begin to release juices, another 5 minutes.
Pour the plant-milk mixture in with the mushrooms and continue to cook, stirring often, until the condensed soup has thickened, about 3 more minutes. The soup will thicken even more once cooled.
Store in a sealable jar in the fridge for 3 – 5 days or it can be frozen for later. This recipe is equivalent to one can of soup. You can use it in casseroles or where other recipes call for condensed soup, or you can use it to prepare soup .To serve as soup:Combine the condensed soup with 1 cup of water in a medium sauce pan. Bring to a gentle simmer and heat through.
You can use vegan mushroom condensed soup as a 1 to 1 substitute for 1 can of mushroom condensed substitute in any recipe, or you can use it to prepare soup .
Bon appetegan!
How To Freeze Vegan Cream Of Mushroom Soup:
You can freeze this soup for up to 8 weeks, but we suggest using jars if youre freezing them, leaving 1½ 2 inches at the top for the soup to expand without breaking the jar. Thats super important when youre freezing things in glass like this. Let the soup cool completely in the fridge before transferring it to the freezer. Let the soup thaw completely before using and use within 3 days of thawing.
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Why This Recipe Works
Texture. Cream of mushroom soup needs to be super creamy. Duh! Coconut milk, thickened with a bit of flour is what were using in this recipe. Its my favorite dairy substitute for making creamy vegan soups these days. Yes, I still love cashews, but coconut milk has the advantage of being ready to go. No soaking or blending required!
But does it make our vegan cream of mushroom soup taste like coconut? Nope! At least not as far as I can tell. The savory seasonings disguise the coconut flavor pretty well, so all youre left with is silky smooth soup that youd never know was dairy-free.
Flavor. We also need the flavor to be super savory. Traditional cream of mushroom soup is made with beef or chicken stock. We need to replicate that flavor!
Were using cremini mushrooms, as theyre flavor is a bit more complex than traditional white button mushrooms. White wine adds a touch of zip, while thyme adds savory notes.
Tip: Not all wine is vegan. Check with Barnivore to ensure the brand you buy is.
Traditional Family Recipes Made Vegan
Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbells version in all your favorite casseroles! This dairy free and gluten free mushroom soup is also oil-free and loaded with whole foods. It has the creamiest cashew based texture with ZERO lumps! Youll be shocked how much this copycat recipe tastes and acts just like the original!
This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases . Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps support our business and keep the yummy recipes coming your way!
I LOVE how much love you all have given our Vegan Condensed Cream of Chicken Soup recipe.
I know youve been asking for a veganized mushroom version for a while now, and honestly, Ive really wanted one too!
It took a few tries, but Im now happy to say that today we are delivering on that request with this dairy free cream of mushroom soup that is every bit as WOW-worthy as our chicken version.
Read Also: Knorr Vegetable Soup Recipe
How To Make This Vegan Cream Of Mushroom Soup
Scroll down to the bottom of the post for the full recipe.
- Fry the onion, garlic, celery and mushrooms for around 10 minutes.
- Add the porcini mushrooms, almond milk, white beans, stock cube, salt + pepper and water.
Tip: Use a measuring jug to measure out the almond milk and water.
- Bring to the boil and simmer on a low heat for around 15 minutes.
- Transfer the mixture to a food processor or blender .
- Whizz until completely smooth.
Tip: Add more water to thin out if necessary.
- Serve into bowls and enjoy!
Sour Cream + Mushrooms + Broth
While this option may sound weird, the reality is that sour cream is a great option to use in place of cream of mushroom soup. Add ½ cup of sour cream, about one cup of chopped mushrooms, and one cup of vegetable or mushroom broth. If you want a thicker sauce for beef stroganoff or in baking, add one egg white too.
If you want to make this soup replacement, first add the mushrooms to a pan with a little bit of butter, then add the broth when the mushrooms are turning brown. Finally, add the sour cream and mix well. You can season with garlic, salt, and pepper for a more wholesome flavor.
See More: Sour Cream Substitution
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Substitutions You Can Make To This Recipe:
- you can use any type of mushrooms: I used chestnut/button mushrooms but you can use any type
- you can omit the porcini mushrooms if you cant find them/dont like strong mushroom flavours, but they do add so much flavour in my opinion
- you can substitute the almond milk with cashew milk
- for a nut-free version, substitute the almond milk with oat milk!
Tips For Dairy Free Cream Of Mushroom Soup
- Variations: The cauliflower and cashew base can be used for a variety of cream soups. As photographed above, my favorite variation so far is to make a creamy kale and mushroom soup. For this variation, just add two cups of chopped kale at the same time as adding water to the concentrate. I have also added sweet corn and kale to make a cream of corn soup. If wanting to make a Cream of Chicken, I recommend using chicken bouillon in place of the vegetable, and adding shredded roasted chicken .
- Make it Ahead: If planning to use this in place of condensed soup in holiday recipes, make the condensed version, and freeze it. Thaw completely, and warm up with 1/4 cup of water. The soup needs to fully reheat to become creamy again after freezing.
Also Check: Campbells Chicken And Rice Caserole
Cream Of Chicken Soup
Canned cream of chicken soup can work well in a recipe calling for cream of mushroom soup, because the two soups have a similar texture. As you might expect from the name, cream of chicken soup is made with chicken and chicken stock, according to the Campbell’s soup website. To compare, cream of mushroom is made with mushrooms and garlic, so the flavors of the two soups are a bit different. Although cream of chicken has strong savory flavor it won’t have the umami notes that you get from mushrooms.
Both soups are made with cream and have similar levels of sodium, so if what your recipe needs is a creamy, savory sauce, then cream of chicken soup will work well. The pieces of chicken in the condensed cream soup are small enough that they won’t get in the way of the other ingredients and textures in your dish. Try it in dishes like casseroles.
How Do I Know A Quality Cream Of Celery Soup
If youre not sure of the quality of the cream of celery soup youre purchasing, well advise you to pay attention to the brand that made it. Brands like Campbell and Aldi are renowned for quality canned cream soups, or better still, make yours at home to be sure everything was done right, or youre skeptical about preservatives. Weve put instructions on how to make your cream of celery soup above.
Read Also: Aldi Chicken Stock
What Is Cream Of Mushroom Soup
This soup consists of a simple roux mixed with milk or cream and mushrooms or mushroom broth.
In the U.S. and other countries, this soup has become incredibly popular thanks to its ease of use. Cream of mushroom soup often comes as a condensed soup in a can or box, ready to be used immediately.
To make this soup shelf-stable, most manufacturers add a lot of sodium, monosodium glutamate , starch, and flavoring. This means that your canned soup is not exactly healthy and could result in high blood pressure, high cholesterol, or just weight gain. Still, you can surely imitate the flavors with other alternatives.
More Easy Mushroom Recipes
- 2 lbs. mushrooms , sliced
- ½ cup vegan dry white wine , optional
- 1 tablespoon fresh thyme or 1 ½ teaspoons dried
- 4 cupsvegetable broth
- 3 tablespoonsorganic cornstarch or arrowroot , optional
- 1 can coconut milk or 1 ½ cups vegan cream or unsweetened cashew milk,*see notes
- mineral salt & pepper, to taste
- ¼ cup chopped parsley
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Serving Cream Of Mushroom Soup
My favorite way to serve this soup is to add a swirl of leftover coconut milk, some more thyme and some freshly chopped parsley.
Its also best served with fresh, crispy bread or crackers to make it a meal its the best, most comforting dinner!
STORING:
You can keep this vegan mushroom cream soup in an airtight container in the fridge for up to five days.
Why I Love This Condensed Mushroom Soup
The weathers getting colder right now, and that means soup and comfort food season will be here before you know it. Im already dreaming of cozy evenings with comforting dinners like beef stew and chicken with dumplings.
I know casseroles are a big hit this time of year, too, and many of them call for dairy ingredients like condensed cream of mushroom soup. So I created my own version to use in classic recipes like green bean casserole.
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Thickening And Blending The Soup
Remove the bay leaves and now its time to blend the soup!
Using an immersion blender is the easiest route, but you can also let the soup cool for a bit and carefully ladle it into a blender and process there.
It is important to let it cool a bit before adding to a blender though, otherwise you could have a mess.
You can blend it completely like I did, or leave some texture in it totally up to you!
Return the soup to the pan and add the coconut milk bring to a light simmer and cook another five or so minute then youre done!
How To Use Dairy
This recipe makes a little over 2 cups of sauce, equating to about 20 ounces. If the recipe youre making calls for one 10.5-ounce can of condensed cream of mushroom soup, measure out about 1 ¼ cups of this dairy-free cream of mushroom soup and proceed as normal.
If the recipe calls for two cans of soup, simply measure out 2 ½ cups , or 620 milliliters.
Similarly, if the recipe youre following calls for a can of condensed cream of mushroom soup and some measurement of milk, you can replace the milk with more full-fat canned coconut milk
Light canned coconut milk will work if its milk youre replacing, but go with the full-fat if youre replacing cream or half & half.
Read Also: Aldi Bone Broth
What Can I Use In Soup Instead Of Cream
Cream Of Celery Soup Substitutes
Its not hard to replace with how dutiful cream of celery soup can be in recipes. You need another ingredient that gives the same texture profile and then add spices that suit the kind of flavor you want. And here, youll find some elements that can replicate these factors of cream of celery soup in your dish.
Also Check: Oven Roasted Potatoes With Onion Soup Mix
How To Make The Best Vegan Cream Of Mushroom Soup
Here’s what I do: I make a roux of flour, much as you’d do with a traditional cream of mushroom soup, and then I add in some creamy cashew milk.
The most important part to remember with this recipe, as you would with any, really, is to build in layers of flavor to ensure that you end up with an awesome dish. And to keep the flavors close to the real stuff. Cashew cream or milk makes the best substitute for dairy cream in this recipe, because it tastes the closest, and it also doesn’t add a strong flavor that wouldn’t be in the original recipe like, say, coconut milk would. You can use almond milk too, and it would be fine, although I really prefer the cashew.
If you are nut-free, I’d recommend using an unsweetened soy milk or any nondairy milk that’s thick and not too watery.
This recipe is simple as they come, with just eight ingredients, besides the salt and pepper: mushrooms, a smidgen of oil, onions, garlic, flour, sage or thyme, a good vegetable stock and nutmeg. And if you want to picture your boss turning green with envy over your perfect abs when you’re throwing your resignation at him or her, you can make this recipe free of oil by sauteeing your onions and mushrooms in vegetable stock.
