I was determined to have my traditional Green Bean Casserole this holiday season, even with my milk allergy. I was very excited when I came across this Homemade Cream of Mushroom Soup recipe to make it possible! I’m still not one of those people who wants to pour it over everything, but I do like the occasional creamy vegetable bake. Even if you’re not sensitive to milk, this recipe will help cut back on the fat and salt content. Hmmm…now I need to pull all those old family recipes back out that I had given up. The wow factor: it’s very simple to make! Ingredients:
1 ¼ cups cold unsweetened alternative milk (cashew, rice, soy, almond, coconut—I’ve made the twice and I recommend the coconut milk way over the almond milk)
2 Tbsp. flour (can use rice flour for gluten free option)
1 Tbsp. cornstarch
1 Tbsp. oil
¾-1 tsp. salt
1/8 tsp. onion powder
Generous pinch of garlic powder
½ cup canned mushrooms (pieces and stems), drained
In a small saucepan, whisk together all but the mushrooms until smooth. Stir in the mushrooms. Place the soup over medium-low heat and whisk continuously until the mixture thickens significantly, about 10 minutes. Remember, you are looking for a very thick, condensed cream of mushroom soup consistency. Once complete, it will weigh out to roughly 10 ¾ ounces or 1 ¼ cups.
Use in recipes as you would the original.
Condensed Cream of Celery option: Briefly sauté 1 cup of diced celery in 1 tsp. of oil over medium low heat, just 2-3 minutes. Add the celery to the original recipe in place of the mushrooms.
Recipe taken from the book “Go Dairy Free.”