Tuesday, December 1, 2015

Recipe: Condensed Cream of Mushroom Soup (Dairy-Free)

The holiday season is upon us, which means it is time to prepare your favorite holiday casseroles. And what's a casserole without a can of condensed cream of mushroom soup? Unfortunately, store bought cans contain dairy. It's also really hard to tell exactly what's in them. This homemade version tastes fresher and healthier than the alternative. Many of us, whether it is due to health reasons or ethical reasons, abstain from dairy. If you are one of those people, this recipe is for you. Even if you are not one of those people but would prefer something a little healthier, this is your recipe!

After much trial and error, this is what I now use in some of my favorite holiday dishes. What is a Thanksgiving or Christmas dinner without green bean casserole? 



Vegan Condensed Cream of Mushroom Soup

Makes "2 cans" of condensed cream of mushroom soup. Can be easily halved.

2 2/3 c. vegetable broth
2/3 c. flour
1 1/3 c.  original unsweetened almond milk
2 c. finely chopped mushrooms
1/4 tsp. dried thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. sea salt
1/8 tsp. black pepper

1. In a large saucepan, bring vegetable stock to a boil over medium-high heat.
2. In a separate bowl, whisk together the flour and almond milk.
3. Whisk flour and milk mixture into the boiling vegetable broth.
4. Whisk in mushrooms, thyme, onion powder, garlic powder, sea salt, and black pepper.
5. Bring back to a boil, stirring constantly, until thickened.
6. Remove from heat. Condensed soup is ready to use or to be stored in the refrigerator for up to a week.


Note: For this recipe, I strongly recommend unsweetened almond milk over soy milk. The soy milk added an unusual flavor that I wasn't particularly fond of. The almond milk is perfect and subtle and you'd hardly know the difference between this recipe and the "real deal" from the can.




Happy Holidays!

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