There are so many recipes that depend upon cream of mushroom soup and there is just one small problem — cream of mushroom soup is full of dairy and soy! I thought I’d have to forego all those standby recipes that families depend on in their menu rotations . . . chicken pot pie, green bean casserole, noodle casseroles, chicken bakes . . . and the list goes on and on. Thankfully, I found some recipes online for dairy-free, soy-free cream of mushroom soup. After combining the ingredients in some of them, tweaking the cooking methods, and adjusting the seasonings, I came upon my own cream of mushroom soup substitute. It works great in all recipes calling for cream of mushroom soup, but I don’t recommend freezing it because the texture doesn’t hold up very well due to the flour that is used to thicken the soup. I hope this will open back up for you some old favorite recipes that you’d set aside for allergy reasons!
Ingredients
1/4 c. canned or fresh mushrooms, finely chopped
2 tbsp. dairy-free, soy-free butter (I recommend Earth Balance Soy-Free Buttery Spread)
<a target="_blank" href="https://www.amazon.com/Earth-Balance-Buttery-Non-GMO-Verified/dp/B00B04NK2A/ref=sr_1_1?almBrandId=QW1hem9uIEZyZXNo&dchild=1&fpw=alm&keywords=earth+balance+soy+free+buttery+spread&qid=1592792232&s=amazonfresh&sr=1-1&_encoding=UTF8&tag=dairyandsoy03-20&linkCode=ur2&linkId=68d2df57e36d7e56b90e6fb7a3245420&camp=1789&creative=9325">Earth Balance Soy Free Buttery Spread</a><img src="//ir-na.amazon-adsystem.com/e/ir?t=dairyandsoy03-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />1 tbsp. onion, chopped
1 tsp. garlic, minced
1/2 tsp. dried parsley
1 tsp. salt
Black pepper, to taste
3 tbsp.all-purpose flour (Note: for gluten-free version, use gluten-free flour such as (I like King Arthur Gluten-Free Flour)
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</iframe1 1/4 c. almond milk, oat milk, or your favorite non-dairy milk
Directions
Melt the “butter” in a skillet and sauté the onions and garlic until fragrant (approx. 30 seconds). Then, add the mushrooms, parsley, salt and pepper and sauté for another 5-7 minutes, stirring often, until the onions are translucent and the mushrooms soften and begin to release their liquid.
In a separate bowl, heat the “milk” in the microwave until hot (approx. 3-5 minutes, depending on your microwave).
Over medium heat and stirring constantly, whisk the flour into the mushroom mixture until it is hot and bubbly.
Lastly, add the hot “milk,” whisking constantly until the soup is a thick, creamy texture. The soup will thicken up a bit more as it cools, so keep this in mind.
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