Dec 20 2008
Dairy Free Soup : Cream of Mushroom Soup
This is a recipe my mom came up with after we realized I had never had green bean casserole before. There are so many recipes that call for cream of mushroom soup that finding a dairy free soup version is great! I use this in a lot recipes now, though I don’t think I have ever just had it as a dairy free soup. I also don’t have a picture as the last time I made it I used it for green bean casserole on Thanksgiving and kept forgetting to take pics in all the craziness.
Dairy Free Soup : Cream of Mushroom Soup
1/2 a container of regular mushrooms chopped very very fine
tablespoon of oil
Soy Milk or whatever dairy free milk you use
flour
garlic to taste
salt
pepper
Directions for Dairy Free Soup:
Heat oil in pan then simmer the mushrooms and a small amount of garlic (no more than a teaspoon of the garlic in a jar) for a few minutes. Add a small handful of flour (I have small hands so if yours are big you may want to make it even smaller). Slowly poor in some dairy free milk. Cook until done. You may need to add some more flour to thicken it or add more milk to thin it.
2 Responses to “Dairy Free Soup : Cream of Mushroom Soup”
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Is it possible to do this as thick as commercial condensed cream of mushroom soup like the recipe for green bean casserole calls for? Do you have to alter the green bean casserole recipe? And if so how? Thanks!
Adding more flour will thicken it as much as you would like. I do that for green bean casserole. I use so many mushrooms that it does make the soup more brown than the white of dairy cream of mushroom soup but it needs all of those mushrooms to give it the right flavor. If its more brown than white then your doing it right! I just found a pic of the green bean casserole from Thanksgiving and I’m going to go post that recipe.