This Cream of Mushroom Soup has been an entire year in the making. I literally began working on this blog in October of 2013 and when I was making the Green Bean and Pearl Onion Casserole (which, as you know … typically calls for cream of mushroom soup), I couldn’t find one commercially available vegan brand. Not one. I also wasn’t aware of all the wonderful non-dairy vegan options out there and thanks to my favorite SO Delicious Dairy Free Almond Milk Creamer (you could also use canned coconut milk if you can’t find it) AND vegan sour cream products (such as Tofutti, Follow Your Heart, etc.) this soup was a huge success.
What’s more comforting in fall than a hot bowl of creamy soup? Ours can be also be made with the addition of more vegetables, barley, farro or wild rice and it’s a hearty, satisfying meal in and of itself. How thick you make it is up to you. I wanted replicate the consistency of canned cream of mushroom soup. In the recipe below, I’ll show you how to adjust the consistency.
We began with Baby Bella Mushrooms. You could use a variety of mushrooms, but choose the most flavorful ones. White Button Mushrooms do not have alot of flavor on their own. We also mixed in those baby button mushrooms at the end which made for a nice presentation as well! (Be sure to clean your mushrooms well either by wiping with a damp towel or VERY quickly rinsing and drying them. I prefer the latter as the dirt just seems to come off so much easier. You need to be quick because you don’t want the mushrooms to absorb the water and they are like little sponges! We want them to absorb the flavors in our soup).
We sauteed onions and celery in a minimal amount of oil. Then add the quartered mushrooms, stirring frequently and sauteeing until they start to become tender. Add the salt, pepper and dried sage at this point as well.
Add a Tablespoon of flour to thicken, cooking for another minute. Next comes the vegetable broth and I always prefer low sodium so that I have control over the seasoning. You can always add to the salt in a dish, but you can’t take it away and those commercially prepared products are LOADED with sodium. Bring to a boil, cover and reduce to a simmer for 15-20 minutes.
To 1/4C of SO Delicious Dairy Free Almond Milk Creamer, I added 1 Tbl of Cornstarch and mixed well. Drizzle a little at a time to your soup giving it a few minutes to determine how thick it is becoming. You may not want (or need) all of this mixture.
Just before serving, we added 1/4 C of vegan sour cream (I used Tofutti brand) and whisked to combine. We added one jar of the fancy whole button mushrooms at this point so they wouldn’t cook down too much (these usually come packed in a jar in the vegetable aisle). Allow these to heat through for a few minutes and voila! You have Cream of Mushroom Soup 🙂
We reserved a few of those fancy baby button mushrooms for presentation and topped with chives.
Stayed tuned in a day or so for another recipe I created using this soup!