Can I Make A Vegan Cream Of Mushroom Soup
Yes, you can make a vegan and dairy free cream of mushroom soup
Butter: Use a vegan buttery spread instead of regular butter.
Milk, half-and-half, or heavy cream: Use a non-dairy milk substitute like unsweetened soy milk, rice milk, coconut milk, or coconut cream. You can also use unsweetened almond milk if you don’t have a nut allergy.
Broth: Instead of chicken broth, use a vegetable broth or vegetable stock.
Make sure you’re using a brand that is certified as gluten free.
Tips For Using Your Soup
This is such an easy comfort food to make that I rarely make it ahead of time. I just whip it up right before I have to use it.
- You can use: water, milk, vegetable stock, chicken stock, mushroom broth, or chicken broth to thin for soup consistency.
- You can substitute fresh mushrooms for dehydrated mushrooms
- Use more heavy cream, milk, or other liquid to make a thinner soup
- This recipe can easily be adapted to whatever amount of soup you need, just increase the ingredients as desired.
- For a smooth soup, puree with an immersion blender.
- The soup will keep in the refrigerator for a week to ten days. I store mine in a glass jar.
How To Make Homemade Gluten
Once you have the condensed recipe made, making a warm, comforting bowl of creamy soup is as easy as adding additional milk!
Recommended Reading: Does Onion Soup Mix Have Gluten
Reasons To Make This Soup:
Cream Of Mushroom Soup Substitute
*This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.
A quick and simple cream of mushroom soup substitute recipe that can be made in minutes and saves you a trip to the store.
Nothing is more frustrating than missing that one ingredient you need to make a delicious dinner.
From cheesy chicken dishes to creamy green bean casserole, they all seem to need the same thing, cream of mushroom soup. However, so few of us keep it in stock.
After running out of cream based canned soups last holiday season, Kim and I decided to start making a cream of mushroom soup substitute.
Also, we have a homemade bisquick mix you can use as a baking mix substitute!
Recommended Reading: Gluten Free Sub For Bread Crumbs
How Do You Make Cream Of Mushroom Soup From Scratch
Thankfully, making Cream of Mushroom Soup from scratch is pretty simple. With the exception of mushrooms, the other ingredients are common staples in our kitchen.
Once you’re comfortable with the basic recipe, you can adjust the ingredients to take the flavor to the next level.
For example, you can add bacon, thyme, shallots, or use different mushrooms for the button mushrooms, like portabella or shitake.
How To Use This Substitute For Cream Of Mushroom Soup
Use the soup in the same recipes you would use the cannedvariety in. It acts like the condensed version in the store. The substitute isa little thicker and takes a little more mixing into recipes than the cannedvariety does. Now youre one step closerto making casseroles, crockpot recipes and more like those that eat gluten.
Don’t Miss: Cascadian Farms Granola Gluten-free
Whole Wheat Flour + Cream + Broth
In this case, the idea is to make more of a tasty roux than cream of soup, but the flavors are all there. We recommend you stick to whole wheat flour because it makes the roux thicker and is healthier, but regular all-purpose or gluten-free flour works too.
Mix ¼ cup of whole wheat flour, one cup of broth, and ¼ cup of cream.
For added flavor, use butter, parsley, salt, pepper, and chopped mushrooms. The idea of this option is to first cook the flour with the butter and broth, then slowly add the cream, which creates a nice and thick slurry that you can add to any casserole or turn into pasta sauce.
For Beef Stroganoff, Dairy-Free, and Baking
Can I Freeze Mushroom Soup
Of course! There’s nothing better than having a supply of this tasty mushroom soup recipe waiting to be heated up.
Next time you make this delicious soup, you may want to double the recipe to freeze half for later.
1. Store the soup. You can pour the soup into freezer-safe food storage containers.
Some people also like freezing soup in gallon Ziploc freezer bags. This can be a bit tricky to do. But then you can stack the frozen soup, which saves space.
To pour the soup into the freezer bag, place the bag in a bowl. Then cuff the bag over the edge of the bowl. Ladle the soup into each bag.
Then carefully press out any air. Seal up the bag.
Remember to label and date the containers or bags with a Sharpie.
2. Freeze the soup. Stack the containers or lay the Ziploc freezer bags flat in a single layer in the freezer. After the bags freeze, you can then stack them to save freezer space.
The soup should remain good for at least three months.
3. Thaw and reheat. To thaw, defrost the containers overnight in the refrigerator.
Another way to thaw the frozen soup is to place the containers or freezer bags in a large bowl full of room temperature water. The soup should thaw in a few hours.
Then you warm the soup up on the stovetop over medium heat or microwave it.
Read Also: Is Japanese Panko Gluten Free
Tips For Making Dairy
There are a few things to keep in mind as youre making your dairy-free cream of mushroom soup.
Use a gluten-free flour blend that contains xanthan gum, like King Arthur Gluten-free Measure for Measure Flour. This ingredient will help to thicken the soup and create that perfect gluten-free roux were looking for. If your flour blend does not contain xanthan gum, be prepared to add some to your flour before adding to the soup pot for this recipe to work properly.
This recipe is great on its own but is the consistency of a soup, rather than a condensed soup. If you plan to use it as a one-to-one replacement for normal dairy-based cream of mushroom soup, youll want to reduce it down further over low heat until it is about two-thirds or half the volume.
This recipe works perfectly with my dairy-free green bean casserole recipe its also gluten-free!
How To Make Gluten Free Substitute For Cream Soup Base
- 1Melt butter in saucepan over medium to low heat. Stir in flour a little at a time until smooth and then remove from the heat. Add broth and milk a little at a time while stirring to keep mixture smooth. Return to heat and bring sauce to a gentle boil, stirring constantly until sauce thickens. Add pepper and salt to taste. Stir in mushrooms or chicken depending on which soup you want to make.
- 2Note: This soup base can be used as a substitute for 1 can of cream of mushroom soup or cream of chicken in your casserole recipes or any other recipe that calls for them. Recipe can be doublede but be very careful to stir and keep it from getting thicker than you want. Add a little more milk and broth if the soup gets too thick, but only a little at a time.
- Last Step: Don’t forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don’t forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Don’t Miss: Bob’s Red Mill 1 To 1 Pizza Crust Recipe
Vegan Cream Of Mushrooms Soup Ingredients:
extra virgin olive oil – Feel free to use your favorite oil of choice. I personally love the rich flavor EVOO brings to the table.
mushrooms – I have always used classic white button mushrooms or baby bellas for this recipe. In my mind, there’s no need to get fancy or expensive mushrooms, but you if wanna, hey knock yourself out!
shallot – These are in the onion family, but are considered milder in flavor and aroma. If you don’t have shallots, my second favorite option is the almighty green onion.
fresh garlic – I highly recommend fresh garlic but garlic powder would work fine too.
chickpea flour – also called garbanzo flour is how we roll for this gluten-free mushroom soup recipe. If you’re not gluten restricted, you can use all-purpose flour, you’ll need to cut the amount in half.
dry sherry – Optional ingredient, but highly recommended. I love the flavor and aroma dry sherry brings to this mushroom soup recipe.
unsweetened almond milk – you can use any non-dairy milk for this recipe. My readers have offered testimonials for various types of milk and they all win! You can also do 1/2 milk and 1/2 vegetable broth for a lower calorie option. It won’t be quite as creamy but it will still be delish!
nutmeg – This is optional, of course, but nutmeg is a classic ingredient in any cream of mushroom soup, in my book.
salt and pepper
Storing Freezing And Make Ahead Tips
For parties, make-ahead appetizer recipes are ideal. The filling may be made up to 3 days ahead of time. Cover in an airtight container and fill mushrooms when ready to bake and serve.
Alternatively the mushrooms may be prepared and filled up to 24 hours before baking. Cover the baking sheet securely with plastic wrap and refrigerate until ready to bake. It will need an additional 1-2 minutes baking time since the stuffed mushrooms will be chilled.
Gluten-free stuffed mushrooms recipe is also freezer-friendly! Prepare the unbaked mushrooms with filling and transfer to an airtight container. Freeze up to 2 months before thawing overnight in the refrigerator before baking.
Read Also: Potato Buns Gluten Free
How To Make Vegan Cream Of Mushroom Soup
Wash whole baby bella mushrooms.
In several batches, dice mushrooms.
In a large saucepan add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes.
Cook until mushrooms have released their juices and mostly evaporated.
Meanwhile in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
Is Canned Cream Of Mushroom Soup Gluten Free
Most canned cream of mushroom soups in the store are not gluten free.
Is Campbell’s cream of mushroom soup gluten free? Absolutely not!
We are lucky to have a few gluten free canned cream of mushroom soups at our grocery stores, but I still prefer making my own most of the time.
Luckily, making your own cream of mushroom soup is quick and easy!
Read Also: Gluten Free Liquor Brands
What Is Cream Of Mushroom Soup
This soup consists of a simple roux mixed with milk or cream and mushrooms or mushroom broth.
In the U.S. and other countries, this soup has become incredibly popular thanks to its ease of use. Cream of mushroom soup often comes as a condensed soup in a can or box, ready to be used immediately.
To make this soup shelf-stable, most manufacturers add a lot of sodium, monosodium glutamate , starch, and flavoring. This means that your canned soup is not exactly healthy and could result in high blood pressure, high cholesterol, or just weight gain. Still, you can surely imitate the flavors with other alternatives.
Coconut Milk + Mushrooms + Broth
This is a dairy-free option, which is safe for lactose intolerance and vegan diets. You should go with unsweetened coconut milk, as the other kind is a bit too sweet. Mix ½ cup of coconut milk with ½ cup of mushroom or vegetable broth, and ½ cup of chopped or dry mushrooms.
You can thicken this soup to turn into a sauce for baking, casseroles, or beef stroganoff. To make it thicker, add three tablespoons of gluten-free or regular flour. You can also add seasonings, like dry parsley, basil, oregano, salt, and pepper.
See More: Does Coconut Milk Go Bad?
Don’t Miss: Substitute For Breadcrumbs Gluten Free
Can I Freeze Gluten Free Cream Of Mushroom Soup
You can absolutely freeze gluten free cream of mushroom soup.
In fact, you can make a double or triple batch and freeze it for later, which is a huge time saver.
To freeze gluten free cream of mushroom soup, pour the cooled gluten free mushroom soup into freezer bags and squeeze out all the air.
Lay flat and freeze until solid, and then you can position your frozen cream of mushroom soup wherever you’d like in the freezer.
To Use Frozen Gluten Free Cream Of Mushroom Soup
Let your frozen gluten free mushroom soup thaw completely before using. You can move it to the fridge to thaw if you have 8-24 hours.
If you need to quickly thaw your gluten free mushroom soup, place the freezer bag in a bowl with cool water.
Refresh the water every 15 minutes or so until it is thawed.
You can speed the thawing process up in the microwave.
Once your gf mushroom soup has thawed enough to remove from the freezer bag, place the frozen GF mushroom soup in a microwave safe container and heat at 50% power in 30 second increments until thawed.
Read Also: Seltzers Gluten Free
Is Cream Of Mushroom Soup Gluten
When most people think of cream of mushroom soup, its usually the stuff that comes in a can from the grocery store. Campbells brand of cream of mushroom soup is what comes to mind for me.
Most traditional cream of mushroom soups youll find that are store-bought OR homemade are not gluten-free. Youll need to make some substitutions in order to make this soup gluten-free.
Gluten Free Cream Of Mushroom Soup
Gluten Free Cream of Mushroom Soup is a really quick and easy condensed soup recipe. I cant tell you how many times Ive looked up a recipe, only to find that it calls for a can of condensed cream of mushroom soup. And of course, thats the main ingredient for the sauce in the recipe. Not to mention, its really hard to find it gluten free! Thats why I taught myself this condensed cream of mushroom soup recipe. Now I make a big batch of this, and freeze it in about 1-can sizes, so I can pull them out any time I have a casserole to make, or need a quick dinner. And I can rest assured that this is 100% gluten free, and much healthier!
Don’t Miss: Wholly Gluten Free Pizza Crust