Dairy-Free & Soy-Free Cream of Mushroom Soup (Vegan & Gluten-Free, too!)

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&amp;dchild=1&amp;fpw=alm&amp;keywords=earth+balance+soy+free+buttery+spread&amp;qid=1592792232&amp;s=amazonfresh&amp;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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• 1 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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