homemade cream soup

Recipe of the Week - Homemade Cream of Mushroom Soup

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! Homemade Cream of Mushroom Soup 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.”