Vegetarian Cream Of Mushroom Soup

Must Try

How To Thicken Cream Of Mushroom Soup:

Vegan Cream of Mushroom Soup

Achieving creaminess in this soup is pretty hands-off, thanks to the blender! By blending half the soup with cashews, you create a rich, plant-based cream sauce. Use a standard blender or a NutriBullet to do the job.

Pro tip: Look for raw cashews in the bulk bin section of your grocery store for cost savings. I typically purchase mine from Sprouts Market, which Ive found to be the least expensive.

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.

Storage + How To Freeze Mushroom Soup

You can make the Creamy Keto Mushroom soup recipe in advance, and it can be kept for up to three days in the fridge in an airtight container and frozen for up to 4 weeks. Then, defrost and reheat before serving. If the soup looks separated after defrosting, add to a blender and puree back into a smooth consistency.

  • Once the soup cools down then transfer into freezer-resistant containers or Ziploc freezer bags.
  • Label the bags and then lay them in the freezer.
  • Store the soup in the freezer for 4 weeks.

Just an important note here. If you use dairy , add before serving. This is because soup with dairy does not freeze well.

You May Like: Hidden Valley Ranch Taco Soup

Homemade Soup With Fresh Herbs

Regarding the fresh herbs, you can really use your favorite too! I prefer to combine thyme and parsley because they compliment the flavors in this vegan cream of mushroom soup best! However, if you dont like those, feel free to use others like oregano, sage, cilantro, rosemary, dill, etc. or skip them.

Can I Use Cream Of Chicken Instead Of Cream Of Mushroom Soup

Vegan Cream of Mushroom Soup

When substituting ingredients into recipes, there are many different types of side effects. One thing to consider is whether or not your dish will change in taste because the substitution was made.

You have a recipe for cream of chicken soup, but you cant figure out how to make it work. What about the cream of chicken instead of the cream of mushroom soup? Soups and cream are not interchangeable, but youre in luck because this guide will show you how to make the swap with no hassles at all!

You May Like: Does Onion Soup Mix Go Bad

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 we’re using in this recipe. It’s 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 you’re left with is silky smooth soup that you’d 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!

We’re using cremini mushrooms, as they’re 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.

How To Make Cream Of Mushroom Soup In Instant Pot

Firstly, press SAUTE on Instant Pot. Next, add olive oil, and once its hot, add minced garlic, onions, green, and saute till onions soften.

Next, add diced mushrooms and celery and saute till all the liquid released from the mushrooms has evaporated. This will take about 6-8 minutes, and this step helps concentrate the mushroom flavor.

Lastly, add water or vegetable stock, salt, black pepper powder. Mix well. Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid BURN alerts.

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.

When the instant pot beeps, let the pressure release naturally. Open the lid

Puree soup using a hand blender until smooth. If you dont have a hand blender, puree in a blender in batches once slightly cooled.

Add coconut cream or heavy cream, stir well.

If you think the soup is too thick, you can add water or coconut milk and simmer for 2 minutes.

Instant Pot Pressure Cooker Cream of Mushroom soup recipe is ready. While serving, sprinkle cilantro and some sautéed mushrooms if desired and serve hot!

Recommended Reading: Campbells Soup Chicken And Rice Casserole

What Makes Hungarian Mushroom Soup Hungarian

Paprika! Paprika at its most basic is simply dried, ground peppers, and it is a spice that is believed to have originated in Hungary as early as the 15th century and is today a defining flavor of Hungarian cuisine. All paprika is not created equal, though. Heres a quick crash course in our favorite smokey, spicy, sweet, pink-ifying spice:

  • For our Hungarian mushroom soup, sweet, mild Hungarian paprika is the classic choice. You can look for it at your local grocery store labeled as Hungarian sweet paprika. You can order it online here, too.
  • If you prefer a little kick, you can also look for Hungarian Half-Sharp Paprika which is a slightly spicier take on the classic sweet Hungarian paprika.
  • Many recipes call specifically for Spanish paprikalike paella, for examplealso known as pimenton, which is a type of paprika made from a slightly different type of pepper than the Hungarian version. While we love its unique smoky depth of flavor, its not right for this Hungarian mushroom soup.

More Easy Mushroom Recipes

Vegan Cream of Mushroom Soup Recipe | Nutritarian | Dairy-Free
  • 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

Read Also: Campbells Soup Chicken And Rice Casserole Recipes

This Simple Creamy And Savory Vegan Cream Of Mushroom Soup Is Made Without Dairy Or Gluten It’s Sure To Fill Your Kitchen With The Most Comforting Aromas And It’s The Perfect Soup To Warm You Up When You Need It Most

The idea for this Vegan Cream of Mushroom Soup originally came while I was developing my Green Bean Casserole. Most traditional casseroles call for creamy soups, and I made a cashew cream/mushroom base as a non-dairy substitute! I sampled it before mixing it into the casserole and knew it would be a winner by itself. You can adjust the amount of water in the soup to control the thickness, and the fresh mushrooms and savory blend of spices makes it absolutely out of this world! Enjoy it with a side of Herb Roasted Root Vegetables, a Shredded Brussels Sprouts Salad, or a couple Easy Almond Flour Crackers for dipping!

What To Serve With Mushroom Soup

Creamy mushroom soup is delicious to enjoy with a hearty sandwich or piece of crusty bread, like crostini or bruschetta.

Its a wonderful starter to serve before a pasta or risotto or pilaf course. And it pairs great as a side dish with nearly any entree!

Have a bowl of this comforting soup as a main dish of its own, and serve with a fresh side salad or veggies.

Read Also: Olive Garden Soup And Salad Deal

Favored Baked Chicken Recipes With Cream Mushroom Soup

Best Cream Of Mushroom Soup Chicken Recipe from Favored Baked Chicken Recipes with Cream Mushroom soup. Source Image: . Visit this site for details:

I just wan na say thank you for getting right to the recipe, which is superb. You really did not compose a 3,000-word trope about how your great aunt used to cook mushrooms in her kitchen area and just how the smell of mushrooms makes you long to go outdoor camping or how mushrooms have actually existed for centuries as a source of food.

Can You Use This For Condensed Cream Of Mushroom Soup

Vegan Cream of Mushroom Soup (30 minutes)

Yes, you can use this vegan cream of mushroom soup in a recipe calling for condensed cream of mushroom soup.

However, you should omit the liquid that the recipe calls for. Use the quantity of this finished soup in place of both the condensed soup and water.

For example, if a recipe calls for 1 ½ cups of condensed cream of mushroom soup + 1 cup of water, then you would add 2 ½ cups of this dairy free mushroom soup.

Don’t Miss: Lipton Onion Soup Roast Beef Oven

How To Make Dairy

  • Finely dice the yellow onion and portabello mushrooms.
  • Add olive oil into a medium-sized pot over medium-high heat.
  • Transfer the onion to the pot and cook for 2 3 minutes until soft + fragrant. Add the diced portabello mushrooms and cook until soft, where most of the water is evaporated.
  • Finely chop the fresh rosemary, thyme, and sage. Reduce the heat to medium, and add the fresh herbs and other spices to the mushrooms. Allow this to cook until the mushrooms are golden brown. Add the vegetable stock to the mushrooms, and allow to cook for 5-10 minutes to bring out the flavors.
  • Combine a small amount of coconut milk with the all-purpose flour in a small bowl, whisk until thoroughly combined, with no lumps. Add the flour/coconut milk mixture to the stock + mushrooms along with the rest of the coconut milk. Stir as the mixture begins to thicken. Once bubbling and no longer thickening, remove from heat or keep on low heat until ready to serve.
  • Serve with drizzled olive oil, red chili flakes, and fresh herbs if you desire! Enjoy!
  • How To Reheat Mushroom Soup

    Leftover dairy-free cream of mushroom soup can be stored in the fridge in an airtight container. The soup will stay fresh for up to 5 days, but it will thicken from being stored in the fridge.

    To thin out the mushroom soup, you can reheat the soup in a saucepan on the stove and add additional milk to achieve the desired consistency.

    I recommend reheating the soup and stirring before adding any more milk. I like to add the milk just 1 tablespoon at a time until the desired thickness and consistency is reached.

    Read Also: Pacific Roasted Red Pepper And Tomato Soup Recipes

    Tomato Soup Spaghetti Sauce

    Maybe it sounds counterintuitive to make spaghetti sauce out of canned tomato soup. After all, cant you just buy a can of spaghetti sauce?

    Sure you can. But its all about being creative and using what you already have in your kitchen.

    Also, people who make this simple spaghetti sauce absolutely rave at the flavor. And the sauce is super saucy, which some of us like.

    To make this spaghetti sauce, you just need tomato soup, tomato sauce, and canned crushed tomatoes. Add ground beef and spices to create a masterpiece.

    Also Check: Aldi Canned Soups

    How To Prep And Cook Mushrooms

    vegan cream of mushroom soup (collab entertaining with Beth) | hot for food

    The first step to making amazing vegan cream of mushroom soup is properly prepping and cooking your mushrooms. This makes such a big difference! Part of me is convinced that all the mushroom haters in the world just never had mushrooms done right. So listen up!

    First, let’s talk cleaning. Don’t immerse your mushrooms in water, and if you can help it, skip rinsing them.Mushrooms are super porous, so they’ll suck up water like crazy. This means when you cook them they’ll get soggy instead of tender and browned, which is what we want. Instead, wipe your mushrooms down with a damp cloth.

    When it comes to sautéing mushrooms, there are a few things to keep in mind.

  • Don’t crowd your mushrooms.You want them in an even layer in your cooking vessel. This often means cooking your mushrooms in batches.
  • Use plenty of fat.Mushrooms suck up oil when they cook. If you don’t use enough of it your pan will dry out and they can burn.
  • Leave them be. Don’t stir them around like you might with an onion. In order for mushrooms to brown, they need to sit still in the pan for a few minutes.
  • Read Also: Keto Substitute For Cream Of Mushroom Soup

    How To Thicken Cream Of Mushroom Soup

    If you believe that the soup is not thick enough, take one tablespoon of corn starch and one tablespoon of cold water, mix them together, and then add the mixture to the soup immediately before adding the cream. Keep stirring until the mixture begins to thicken. It will take a few minutes for this to begin to thicken. If the consistency is not satisfactory after that, repeat the process.


    Also Check: Hidden Valley Ranch Taco Soup

    Souplantation Or Sweet Tomatoes

    Recently the Souplantation announced that they were going out of business. This was very sad news to me. I loved their food, and I loved going there for birthday celebrations because everyone could get something they liked.

    Salad, soup, pasta, breads, baked potatoes, muffins, dessert bar, they had it all.

    But, unfortunately due to new restrictions and health codes, the restaurant decided it would be best to close its doors. Just truly sad.

    Recommended Reading: Campbells Chicken Rice Broccoli Casserole

    Health Benefits Of Mushrooms

    Look, I could go on and on about how delicious this soup is. But, lets not forget the health benefits.

    Mushrooms are high in free-radical-fighting antioxidants, just like carrots and tomatoes. And, they also contain Selenium a mineral not present in most fruits and vegetables. This helps liver enzyme function which helps to detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and also decreases tumor growth rates. Bonus!

    So, if you dont like mushrooms its time you learned to loveem.

    Youre going to want to make this Creamy Vegan Mushroom Soup! Because its:


    How Do You Thicken Watery Mushroom Sauce

    Vegan Mushroom Soup

    You have the option of using either cornstarch or flour to thicken this simple recipe for mushroom sauce. You can use xanthan gum in place of flour or cornstarch if your diet does not permit you to consume these ingredients. It is important to keep in mind that creamy sauces and gravy that are created with cornstarch tend to have a glossier appearance than sauces that are made with flour.

    Also Check: Campbell’s Cheesy Chicken And Rice Casserole

    Making The Mushroom Soup Base

    To start making this tasty vegetarian mushroom soup, place a large pan over medium heat and add the butter and onion.

    Cook for about four minutes, stirring often, and then add the garlic for another minute.

    Now throw in the sliced mushrooms and thyme, cooking 3-4 more minutes until mushrooms have softened a bit.

    Add the wine if using , for 2-3 minutes, stirring constantly.

    Then sprinkle the flour in and cook for another two minutes, stirring constantly you really want to cook out that raw flour taste.

    Finally add the broth, bay leaves, salt and pepper and give everything a good stir.

    Bring to a soft boil and reduce heat and simmer, uncovered, for about 10 minutes the longer the better!

    Can I Freeze This Recipe

    Yes, you definitely can freeze this recipe. Simply follow the same instructions as above, except dont put the soup in the microwave. Instead, pour the soup into an ice cube tray and freeze. Once frozen, transfer the cubes of soup into freezer bags. The soup should keep well in the freezer for up to six months.

    Also Check: Chicken And Rice Casserole Campbells

    Recommended Reading: Beef Roast With Cream Of Mushroom Soup In Oven

    Make Cream Of Mushroom Soup

    15. Now add 1 cup of water or vegetable stock, or mushroom stock.

    16. Stir and mix well.

    17. Add 1 cup whole milk.

    TIP: The milk should be at room temperature when you add it.

    18. Mix very well.

    19. Season with salt to taste and mix again. If using vegetable or mushroom stock instead of water, you likely will only need a small amount of extra salt, if any at all.

    20. Simmer the cream of mushroom soup over medium-low heat. Stir often it will start to bubble up like in the picture below.

    21. The soup will also begin to thicken. Continue to simmer the mushroom soup for more 4 to 5 more minutes.

    As it cooks the soup will thicken more and more. Stir regularly so that it doesnt stick to the bottom of the pan.

    22. Then add 6 tablespoons light cream or cooking cream or low fat cream or 3 tablespoons heavy cream or whipping cream. You can also add 7 to 8 tablespoons of half and half.

    23. Stir and mix well.

    24. Add 1 tablespoon of chopped parsley or coriander leaves or any fresh herbs of your choice.

    25. Simmer the cream of mushroom soup for 1 to 2 minutes, stirring often.

    26. Lastly, sprinkle 1 to 2 pinches of ground nutmeg powder or grated nutmeg and stir. Nutmeg gives a nice pleasant aroma but can be skipped if you do not have it.

    27. Switch off the heat and pour the mushroom soup in individual serving bowls. Serve the cream of mushroom soup steaming hot garnished with more freshly chopped parsley or coriander leaves.

    Latest Recipes

    More Recipes Like This