How To Make Dairy
Heat the avocado oil over medium-high heat in a large skillet. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 5 to 8 minutes.
Stir in the mushrooms and garlic and cover the skillet with a lid.
Cook, stirring occasionally, until the mushrooms have leached out much of their water, about 8 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.
Pour in the canned coconut milk, dried oregano, nutmeg, and sea salt and stir well. Bring the mixture to a full boil, then add the flour and whisk well.
Continue cooking and whisking, leaving the mixture at a full boil, until it thickens to the same consistency as a very creamy soup.
Remove the cream of mushroom soup from the heat and set aside to allow it to cool.
Once cool, either use the soup in a recipe, or transfer it to a jar. Seal and refrigerate for up to 1 week.
Do note that the cream of mushroom soup becomes thicker as it sits. For most recipes calling for a can of condensed cream of mushroom soup, you will want the mixture to be very thick. Allowing it to boil long enough to thicken and also allowing it to sit and cool is what will give it that thick consistency.
All You Need For Homemade Condensed Cream Of Chicken Soup
- Chicken Broth
- Seasoning like parsley, garlic and onion.
Yup, thats all it takes!
You can make a whole ca of cream of chicken soup for the cost of one tiny canned package. Ditch the cans and make your own.
The reason that inspired this discovery? I didnt have the ingredients on hand for our Gluten-Free Green Bean Casserole. I make this vegetarian by using Vegetable Broth.
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How To Thicken 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.
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What Goes With Cream Of Mushroom Soup
Cream of mushroom soup pairs well with a sandwich or salad for a meal. For those not avoiding gluten, our crusty French bread is a good compliment to the creamy soup.
It also melds well with many different dishes, from hash brown casserole to Moms famous Shepards Pie.
Some of my favorite recipes that use cream of mushroom soup include:
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Imagine Creamy Portabello Mushroom Soup
This is one of those creamy mushroom soups that you wouldnt believe is vegan. Imagine isnt a vegan brand per se, but many of their products are accidentally vegan even those that you think wouldnt be.
If you had to get one from this list, this would be it! Its widely available online and pretty easy to find in your local grocery store.
The ingredients are as follows:
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Homemade Condensed Cream Of Mushroom Soup
Homemade Condensed Cream of Mushroom Soup is super easy to make, uses only a handful of easy to find ingredients, and I promise you will never want to buy the can again.
Have you ever started making a recipe only to discover you are missing a key ingredient such as a can of cream of mushroom soup? Or maybe you dont buy those cream of whatever soups because you dont like the ingredient list.
I have a solution! This homemade condensed cream of mushroom soup is perfect for all your casseroles, soups, or sauces. Use just as you would the canned version!
What Can You Make With Gluten Free Cream Of Chicken Soup
A few months ago my sister-in-law called me because she was making dinner for a friend who had a kiddo with a gluten-intolerance and wanted to know what she could substitute for canned cream of chicken soup.
Ive been thinking about developing this recipe ever since.
It is perfect for using in all of your favorite creamy casserole recipes.
I love using this gluten free condensed cream of chicken souprecipe in my gluten free tater tot casserole and gluten free green bean casserole.
You can make any flavor that you want by sautéing chopped mushrooms, celery, or cooked chicken in the butter before adding the rice flour.
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How Do You Make Vegan Cream Of Mushroom Soup
Add the butter, onions and a pinch of salt and pepper to a large soup pot . Sauté over medium heat for 5 minutes or so until onions are softening and browning. Stir in garlic.
Now add the mushrooms, 1 cup of the broth, thyme, fennel, and granulated garlic to the pot. Sprinkle the flour over the mushrooms. Stir frequently and cook for 5 minutes until the mushrooms are cooked down and tender.
Add in the rest of the ingredients . Bring to a boil on high heat.
Cover and reduce to a simmer on medium-low heat. Cook for 10 minutes.
Remove from the heat. Take two big ladles of soup and blend in your blender or Nutra Bullet. Pour back into the soup. Stir in the balsamic vinegar and salt and pepper. Taste for seasons and add additional salt and pepper if needed. For full recipe ingredients and instructions see recipe card below.
Ok let’s make some Creamy Mushroom Soup, it’s:
Healthy Brownie Recipe Gluten Free Refined Sugar Free No Maida Brownies
This blog gives new, new and interesting gluten free quality recipes. These wholesome and scrumptious recipes are confirmation that it is possible to stay a gluten free way of living without having to sacrifice preference. Our incredible recipes changes how you look at gluten free foods.
Healthy for you if youre thinking about moving gluten-totally free as a way to are living a good lifestyle. Its an incredible option. You may truly feel agitated and worn out if youve been told you have gluten intolerance or, more serious, celiac sickness. Whats someone to do when they dont know where to start? As your every day life is at risk, you might have every ability to be apprehensive. You need to eliminate gluten from your diet program. It is actually your obligation to make the knowledge as pleasant as you possibly can.
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How To Store Reheat And Freeze:
- To Store: Wait for soup to cool until its close to room temperature. Transfer to an airtight storage container and refrigerate for up to 5 days.
- To Freeze: This soup freezes quite well since there is no dairy in it. Just be sure to let the soup cool completely before freezing it.
- If you want to speed up the process, you can place the soup pot in an ice bath, and stir it every few minutes to cool faster.
- Also, leave about an inch of space between the soup and lid of the Tupperware container. This will ensure the liquid has enough space to expand, yet will limit the amount of oxygen that can get in .
Give this vegan mushroom soup a try this week for a guaranteed crowd-pleaser. And be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on and for the latest recipe updates!
How To Thicken The Roux Without Superfine White Rice Flour
I really recommend using Authentic Foods brand superfine white rice flour. Vitacost also has a superfine white rice flour that has a relatively fine grind, too.
If you dont have a truly superfine white rice flour, you can try using arrowroot in its place. You can also try using tapioca starch/flour, but it may make the sauce gummy so try using 20 grams instead of 30.
If you use too little thickener in your soup, you can continue to cook the soup over medium-low heat to thicken it further. The more water that evaporates, the thicker the soup will be.
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How To Make Vegan Cream Of Mushroom Soup
Wash whole baby bella mushrooms.
In several batches, dice mushrooms.
In a large saucepan add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes.
Cook until mushrooms have released their juices and mostly evaporated.
Meanwhile in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
Quick Vegan Cream Of Mushroom Soup
A quick and easy vegan cream of mushroom soup. This soup is dairy-free and extra creamy thanks to cashews. All you need is 30 minutes and 8 basic ingredients.
The creamiest cream of mushroom soup, without the dairy. This recipe is as easy as it gets. Just throw all the ingredients in a saucepan, cook, blend and youre done. To make it extra easy, the cashews are cooked and blended directly into the soup. Theres no need to make a cashew cream separately.
Not only is this soup easy, but its also packed with flavor from the mushrooms, vegetable broth, salty vegan butter, onions, garlic and thyme. Pair it with bread for a light and comforting meal or serve it as an appetizer.
How to Make the Easiest Vegan Cream of Mushroom Soup
Its very simple. Start by chopping your vegetables and preparing your ingredients. Its best to have it all ready once you start cooking.
Sauté your onions and garlic for 5 minutes, then add the mushrooms. Cook for another 5 minutes, then add the thyme and salt. Cook 1-2 minutes and finally, add the cashews and broth. Bring to a boil, then simmer for 15 minutes, covered.
Once the soup is done cooking, you just need to transfer it to a blender and blend until creamy. Done!
Youll get a creamy and flavorful bowl of vegan cream of mushroom soup.
Notes on the Recipe
- 1/2-1teaspoonsalt,to taste
- 1/2cup raw cashews,unsalted
- 4cupsvegetable broth,no salt added
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Recipe Notes Tips And Faqs
- Adjust the consistency: If you want a smoother texture, blend a portion of the vegan cream of mushroom soup OR blend it all until your desired level.
- Dont undercook the mushrooms: They should be browned. You could add them to the pan a couple of handfuls at a time to make this easier, as crowding makes it hard for them to brown.
- Thicker vs.thinner: Cooking it for longer once the thickener has been added or adding even more thickener will adjust it based on if youre serving it as soup, for a casserole, etc.
- To make this oil-free: Use a splash of vegetable broth instead. However, in that case, I recommend cooking the mushrooms in smaller batches, as the fat would have helped them brown.
What Are The Best Types Of Mushrooms To Use For Making Cream Of Mushroom Soup
Any sort of ordinary small mushroom will make delicious mushroom soup. I often make it with white button mushrooms, which are the youngest mushrooms.
You can also use cremini mushrooms. Theyre more flavorful and mature, and theyre brown on top.
If you can find them, I really love to use baby portabella mushrooms. They have flavor to spare!
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Gluten Free Cream Of Chicken Soup Recipe Tips
To make a vegetarian version of this soup, omit the chicken and use vegetable stock in place of the chicken stock.
You can also make a dairy free cream of chicken soup using a butter alternative like Earth Balance and an unsweetened non-dairy milk such as almond or soy milk.
While cream of chicken soup is usually used in casserole recipes, it is also delicious eaten as is for lunch or with dinner. Garnish with fresh parsley before serving.
Best Pacific Gluten Free Cream Of Mushroom Soup Videos
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Can I Make Gf Cream Of Mushroom Soup Ahead Of Time
Yes! You can make this cream of mushroom soup up to 3 days ahead of time. Id recommend storing it in well-sealed glass jars in the refrigerator.
Since were using rice flour to thicken the soup, and not cornstarch, the liquid shouldnt separate out from the mixture like it otherwise would. The soup will clump, though, so just reheat it over a very low flame on the stovetop, whisking constantly.
What Do You Serve With The Vegan Cream Of Mushroom Soup
This recipe doesn’t need much to make it a meal to remember, but serving a crusty French bread on the side won’t hurt at all. And a green salad would take it over the top.
If you make this recipe, I want to hear, of course. Leave me a comment below or tag @HolyCowVegan on Instagram. You can also follow me on to keep up with my latest recipes, or subscribe to my free email updates.
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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.
Make Cream Of Mushroom Soup Dairy Free
This coconut cream of mushroom soup is the perfect dairy free soup to enjoy for the holidays in a classic green bean casserole, or any recipe that calls for cream of mushroom soup. Never buy the canned stuff again with this light and delicious soup recipe loaded with fresh mushrooms, herbs, and coconut milk. Dairy free cooking does NOT have to be bland, boring, or flavorless Its quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all myvegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
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Can You Use This For Condensed Cream Of Mushroom Soup
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.
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 .
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Oyster Mushrooms For The Win Again
Here on Vegan With Curves, you see oyster mushrooms used A LOT. My most popular recipe is Fried Oyster Mushrooms, but you don’t always have to fry oyster mushrooms to enjoy them.
These mushrooms have a delicious hearty texture and can be enjoyed in a variety of ways like my Oyster Mushroom Jackfruit Pot Roast recipe or my Vegan Oyster Mushroom Nachos!
You can find oyster mushrooms at your local Asian Grocery Store.
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Many canned soups contain gluten ingredients, frequently in the form of thickeners. Can you make cream of chicken soup gluten free? This is a great dairy free and gluten free cream of chicken soup. Health valley · 40% less sodium 14 garden vegetable soup · cream of chicken soup · cream of mushroom soup · no salt added black bean soup · no salt . Tomorrow buy great value gluten free cream of chicken condensed soup, 10.5 oz at walmart.com.
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