Condensed Cream of Mushroom Soup {Dairy Free}
Between the shutdowns making me feel less than motivated and having the kids home nearly full time since March, I’ve had less time and energy which results in not posting a recipe in WAY too long. On the upside, being home more often has had me cooking comfort foods lately in the form of Minnesota hotdishes (casseroles for the rest of you) and cold weather combos. Cream of mushroom soup is one of those that I use quite often for recipes and many of these comfort foods would typically use a condensed canned soup. However, I haven’t purchased a condensed cream of mushroom soup in a can in about ten years at this point because it’s SO easy to just mix up a homemade batch of condensed cream of mushroom soup for a recipe as you need it.
Wonderfully rich and creamy, this soup uses common pantry staples and fresh mushrooms for earthy flavor that adds depth to many of your favorite recipes. Use this cream of mushroom soup as a base for mushroom gravy, tater tot hotdish, green bean casserole and so many other options that are popular for the cooler months during the upcoming holiday season! I’ve made this dairy free but this recipe works with traditional dairy as well if you so desire. Same goes for the flour… regular all-purpose works great as does a gluten-free all purpose.
- 8 oz baby bella, shitake or other mixed mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1½ cups broth of any kind (I typically use beef broth or vegetable broth)
- ½ teaspoon pink himalayan salt
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon dried thyme
- ¾ cup non-dairy milk of any kind (be sure it's unsweetened!)
- ⅓-1/2 cup all purpose flour or gluten-free all purpose flour blend depending on desired thickness
- In a saucepot, saute the mushrooms, garlic and olive oil until the mushrooms have browned and given up most of their moisture.
- While this cooks, whisk together the non-dairy milk and flour to form a slurry and set aside.
- Add the broth and seasonings and stir to combine.
- Heat to simmering and then whisk in the milk and flour slurry.
- Stir cook for a few minutes until thickened.
- Use right away in place of canned condensed soups or store in the fridge until needed up to a week. To eat as a non-condensed soup, mix with additional broth until thinned to desired consistency.
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