This is something that I use for a lot of different casserole recipes. If you are a non-dairy eater, then this recipe is for you. There are so many times that I want to create gravy, a casserole, or a base for a dish that needs a bit more thickness and I can't just grab a can of cream of mushroom soup like the rest of the world. So, I did some research online, made some adjustments to fit my tastes and decided to make my own cream of mushroom soup.
1 ¼ cups Non-sweetened plant-based milk (Personally, I like Oat Milk)
¼ cup all-purpose flour (Personally, I like almond flour)
1 Vegetable Bouillon Cube (crushed into a powder)
½ teaspoon salt (optional)
1 pinch black pepper
1 tablespoon vegan butter
½ yellow onion chopped
2 tablespoons of minced garlic
8 ounces chopped button mushrooms
* This recipe is the equivalent of one can of condensed mushroom soup. If your casserole recipe calls for two cans, double the recipe.
In a medium bowl whisk together the plant-based milk, flour, vegetable bouillon cube, salt, and pepper. Use a whisk to ensure that all lumps are out.
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. This will take about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have browned, reduced in size and begin to release juices. This will take another 5 minutes.
Pour the plant-milk mixture in with the mushrooms and continue to cook, stirring often, until the condensed soup has thickened. The soup will continue to thicken as it cools.
This is an extremely easy recipe. You can put your homemade mushroom soup into a glass jar and refrigerate for 3-5 days.
It is great to use for casseroles and bases for other meals. You may also want to use this recipe as a meal, however, you will wan to add a cup of water to your condensed soup mixture and put your own spices in to create a meal you will love!
Share your recipe with us on instagram!