Homemade Condensed Cream of Mushroom

Dairy-Free or not, this doesn’t come loaded with salt.

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Dairy-Free Condensed Cream of Mushroom Soup (Campbell’s Copycat!)

Yield: 1 ¼ Cup (same as a small can soup)

Author: Go Dairy Free

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

It can be used as a 1:1 vegan substitute for Campbell's Condensed Cream of Mushroom Soup in any recipe. By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

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Ingredients

• 1¼ cups unsweetened plain dairy-free milk beverage (do not use one with protein added)
• 2 tablespoons all-purpose flour or white rice flour (for gluten free)
• 1 tablespoon non-GMO cornstarch
• 1 tablespoon oil
• ¾ to 1 teaspoon salt, to taste
• ⅛ teaspoon onion powder
• Generous pinch garlic powder
• ½ cup canned mushrooms (pieces and stems), drained

Instructions

1. Put the milk beverage, flour, starch, oil, salt, onion powder, and garlic powder in your blender. Blend until smooth, about 30 seconds.
2. Pour the soup mixture into a small saucepan over medium-low heat and add the mushrooms. Cook for about 10 minutes, whisking often. It should reduce to about 1¼ cups of very thick “condensed” cream of mushroom soup, weighing roughly 10¾ ounces.
3. Use this condensed soup in recipes as you would the original. If you want to enjoy it as a prepared soup, see the Note below for directions.
4. Store in an airtight container in the refrigerator for up to 2 days, or freeze it to enjoy later.

Notes

Prepared Dairy-Free Cream of Mushroom Soup Directions: Whisk about 1¼ cups water into the condensed cream of mushroom soup and heat it over low heat until warmed to your liking. Pour into bowls, and enjoy.

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dairy free, gluten free, soup, lunch, soy free

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