Reconstitute one jar of this condensed soup with up to ½ cup of warm water and heat it on the stove or microwave on medium heat, stirring frequently until warmed through. This homemade cream of mushroom soup is dairy free and vegan, with a gluten free option. Add the unsweetened plant milk, and whisk again. January 15, 2019 August 31, 2019. So, if you’re doing this, I would add up to 1 Tbsp olive oil to the blender. We can’t wait to hear all the fun things you’re going to make with this vegan condensed cream of mushroom soup! However, you may be able to get away with cutting the amount in half and using canned and drained chickpeas or white beans. January 15, 2019 Switching to a plant-based/vegan lifestyle has made me spend the much-needed time into developing my go to basic ingredients. It tastes like an absolute dream: thick, rich, creamy… but is totally healthy, made with whole food pantry staple ingredients, low sodium, and vegan … Copyright © 2020 Vegan Kitchen Magick. I use unsweetened Silk Soymilk, but any neutral … Scale. Condensed Cream of Mushroom Soup | Vegan. unsweetened almond milk. How many times have you tried to make a recipe and it calls for Condensed Cream of Mushroom Soup so … This recipe for Hungarian Vegan Mushroom Soup creates a rich, creamy soup that makes the perfect healthy lunch or light dinner. Loaded with whole foods, you’ll be shocked how much this copycat recipe tastes and acts just like the original! It's well-suited for that or tasty enough to enjoy by itself. Let them cool on the counter like this completely. 1 cup copped mushrooms(canned, frozen, or fresh), 1/3 cup raw cashews (see notes for nut-free*). I don’t know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. We make vegan recipes that defy preconceived notions of plant-based food. We begin by slowly sautéing tender organic vegetables with herbs, creating the base of each soup flavor. Blend on high until the mixture is smooth and creamy, stopping to scrape the sides as needed. What made it even better was just knowing how much healthier these ingredients are than the typical non-vegan version. *You can replace the cashews with sunflower seeds or hulled hemp seeds. This recipe is so easy to make and comes together in under 20 minutes! Gluten free and delicious, it is also a lighter, dairy-free and vegan friendly version of cream of mushroom soup… Condensed Cream of Mushroom Soup. Vegan cream of mushrooms soup ingredients: extra virgin olive oil - Feel free to use your favorite oil of choice. If you love cream of mushroom soup but want or need a vegan option, you are in luck. Add onion and sauté 5-8 minutes or until … This Vegan Cream of Mushroom Soup hits the spot when you’re craving a creamy soup in less than 30 minutes! View vegankitchenmagick’s profile on Instagram, View vkitchenmagick’s profile on Pinterest, Cranberry Orange Scones (Gluten Free & Vegan! Cream of mushroom soup is a staple that is used as a base in many homemade dishes. When time is up, carefully transfer the mixture into your Vitamix or another high-powered blender. Cream Of Mushroom Soup, 48p [VEGAN] written by Jack. I personally love the rich flavor EVOO brings to the table. Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) version in all your favorite casseroles! Gluten Free Cream of Mushroom Soup Mix, Dairy Free, Vegan, Shelf Stable Mix by Vivian's Live Again - 3 pack: Amazon.com: Grocery & Gourmet Food In a … CONDENSED – please remember that this soup is condensed and meant to be used for cooking. This modern, California-inspired method of making soups allows for the unique fresh flavors of each soup to come forward, rather than overwhelming the flavor with the taste of broth. However, this may be the best way to imitate the flavors of condensed cream of mushroom soup. Perfect when you need a can of condensed cream of mushroom soup for a recipe! Turn the heat to high, cover the pot, and bring the mixture to a low boil. It’s mind-blowing how dead on this texture is! For the red lentils: I’d try to stick to this ingredient as much as possible because it is KEY for texture. Of course this is a dairy free cream of mushroom soup as well, and can be tailored to be Top 8 Allergen Friendly. Mix in the mushrooms, then cook for two minutes in the microwave on high power, then stir with a whisk. Homemade Condensed Cream of Mushroom Soup recipe – tastes just like Campbell’s! Home » Keto » Keto Condensed Cream Of Mushroom Soup {Paleo, Whole30, & Vegan}. Loaded with whole foods, you’ll be shocked how much this copycat recipe tastes and acts just like the original! Cheers to you and all the cozy vegan casseroles in your future! Cook for a final two minutes and whisk again. Why Cream of Mushroom Soup Is Non-Vegan. You’ll need a medium saucepan with a lid and a high-powered blender or food processor (capable of blending cashews / hot liquids). Once cooled, store the jars of mushroom soup in your fridge for up to 5 days. That means you don’t need to deal with the floury clumpy mess of making a roux. for two minutes in the microwave on high power, then stir with a whisk. This soup is dairy-free, gluten-free, and oil-free. It only takes about 10 minutes to make and tastes much better than the canned stuff! The first step is to add all the ingredients to a medium saucepan and stir. I use unsweetened Silk Soymilk, but any neutral flavor unsweetened plant milk should work. The mixture will be getting thicker now. Whisk well to make sure there are no … And we can't wait to share ALL our kitchen secrets with you! Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) version in all your favorite casseroles! That’s super important when you’re freezing things in glass like this. I like to pulse the blender a few times first to break up some of the larger chunks and then slowly increase the speed to high. ), Pumpkin Cream Cheese Swirl Muffins (Vegan & Gluten Free!). Keep an eye on it and be careful here because those red lentils boil up quickly! Let them cool on the counter completely. The condensed soup will be quite thick now and is ready to use in your recipe! I love mushroom soup and have made many of them over the years, but think this one is my best so far. For best results, let the soup cool completely on the counter and then chill for at least an hour in the fridge. In the south, we are known for having very rich/savory dishes. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). You can also turn this into a mushroom gravy with the same method! Eating it on it’s own would be not so appetizing! Add the Magical Seasoning Blend to the broth in a medium-sized glass or plastic bowl, and whisk together: Add the cornstarch and whisk until smooth: Add the unsweetened plant milk, and whisk again. Click here to read our full policy about affiliate links. It can be used as 1:1 vegan sub for the classic Campbell’s version in all your favorite casserole recipes. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn’t already). Add the cornstarch and whisk until smooth. This site uses Akismet to reduce spam. It took a few tries, but I’m now happy to say that today we are delivering on that request with this dairy free cream of mushroom soup that is every bit as WOW-worthy as our chicken(less) version. It has the creamiest cashew based texture with ZERO lumps! All you need is one cup of heavy cream, one cup of mushroom or vegetable broth, and about one cup of chopped mushrooms. Then, starting at a low speed and slowly increasing to high, blend on high until the mixture is smooth and creamy. The mixture will still be very thin. Add all the ingredients to a medium saucepan and stir. I made a lot of soups and this is one of the best thats come out of my kitchen. Enjoy. I’ve long been a fan of this vegan cream of mushroom soup. Top with extra sauteed mushrooms and herbs. For the cashews: You can replace the cashews with sunflower seeds or hulled hemp seeds, but remember cashews have a higher fat content than these two options. Wash and dice mushrooms then saute them in 1 tablespoon of oil. You only need a few simple pantry staples to make homemade dairy free condensed cream of mushroom soup. If you’re looking for a substitute for cream of mushroom soup that’s vegan … You also need a rubber spatula to help you scrape out every last bit of this mushroom soup and 3 – 4 (8-oz) mason jars to store the soup in. This easy vegan cream of mushroom soup is better than any canned soup you could buy! If you want your soup to have some mushroom chunks in it, mix up to ½ cup extra chopped mushrooms to the soup before pouring it into the jars. This cashew-based soup is dairy-free, gluten-free, oil-free, and loaded with whole foods. #2. Thank you for shopping our affiliate links, as it helps support our business and keep the yummy recipes coming your way! We’ve tested it with fresh white mushrooms, mushrooms, frozen mixed mushrooms, and also canned button mushrooms- If you want to make this soup with another vegetable (like spinach, celery, etc) I think it is a great framework for veganizing other “Cream of…” soups. Add the Magical Seasoning Blend to the broth in a medium-sized glass or plastic bowl, and whisk together. I used my vegan Chick’n Broth, but the soup would also be great with instant broth made with Magical Broth Powder. Just be sure to use an unsweetened milk because an original flavor will be too sweet. The mixture will be getting thicker now: Cook for a final two minutes and whisk again. The condensed soup will be quite thick now and is ready to use in your recipe! So easy, its a travesty to even think about reaching for a can of processed goo. It can be gravy, sauce, or my personal favorite… the perfect bechamel for pretty much any casserole (like this vegan green bean casserole).There’s just a couple of problems: My wife can’t have gluten and neither of us can have the cream. mushrooms - I have always used classic white button mushrooms or baby bellas for this recipe. Learn how your comment data is processed. The mixture will still be very thin. MAKING MUSHROOM SOUP – to make a great creamy mushroom soup… For example, ingredients for Campbell’s Classic Cream of Mushroom include: 1. It’s rich, creamy, and full of flavor, making it great on it’s own, but it’s also great used in recipes as a substitute for canned condensed soup. Cook for two minutes in the microwave on high power, then stir with a whisk. Keep a close eye on it, and when the mixture begins boiling, turn the heat to low, replace the cover, and let it simmer for 10 minutes. Full of flavor and ready in just 15 minutes. We made this soup completely smooth by blending all the ingredients together. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for at least an hour to continue thickening. Do not store them in the cabinet like you would canned soup. Enjoy! If you need to substitute an ingredient in this recipe, here are our best tips: For the mushrooms: Use any mushrooms you want in this recipe. When you do try it, be sure to leave a comment and rate the recipe below or tag us in your comfort food creations on Instagram! If I cannot pronounce the ingredients and don’t know what they are, I put them back on the shelf. Serve it in a big mug with a side of (vegan) buttered toast! Melt the vegan butter and whisk it in. It’s what’s known as a thickened soup, which is a type of soup that’s made with added milk, cream, or sour cream. 2. As the soup chills in the jars, it will thicken up considerably and take on that almost gelatinous texture we associate with those Campbell’s “Cream of…” soups. If you’re doing this, we also suggest adding up to 1 Tbsp olive oil to the blender. You may have extra soup which you can use for a half-jar or simply pour into a mug with a little hot water and sip on the coziness. When butter is melted, add onion, mushrooms, thyme, … Use each jar as a 1:1 replacement for Campbell’s Condensed Cream of Mushroom soup in all your favorite casserole recipes. Immediately pour the mixture into 3-4 8-oz mason jars and cover with canning lids. This option is a bit more complicated because it implies a little more cooking. For the spices: Feel free to lower the amount of sea salt you use, but I would try to keep the celery salt for flavor. Your email address will not be published. Your email address will not be published. How to Make Vegan Condensed Cream of Mushroom Soup: Into a large skillet over medium heat, add butter. It has the creamiest cashew based texture with ZERO lumps! We share varieties for vegan condensed cream of mushroom soup or actual soup. Keto Condensed Cream Of Mushroom Soup {Paleo, Whole30, & Vegan} Published: Oct 28, 2019 Modified: … I plan to make this again and again this winter. To make Vegan Cream of Mushroom Soup: in a large soup pot, melt the vegan butter over medium-high heat. https://www.plantpowercouple.com/recipes/vegan-condensed-cream-mushroom-soup/, Life-Changing Chicken(less) Bouillon Powder, Homemade French Fried Onions in the Air Fryer. They’re more than starters/appetizers for me, I like to have them as the main course with a good deal of bread for dipping. As a cream of mushroom soup connoisseur, I was eager to try a vegan version. In place of the milk, use unsweetened almond or coconut … The Ultimate Guide to Making Vegan Honee. Description. It’s perfect for making vegan green bean casserole! All Rights Reserved. Condensed Cream of Mushroom Soup is a staple in many recipes from casseroles to side dishes. Turn the heat to high, cover the pot, and bring the mixture to a low boil. I love soups. Carefully transfer the mixture into your Vitamix or another high-powered blender and, pulse a few times to break up the larger pieces. I LOVE how much love you all have given our Vegan Condensed Cream of Chicken Soup recipe. Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) version in all your favorite casseroles! I use Earth Balance, but any vegan butter should work. The recipe is easy and made from simple whole foods ingredients IN YOUR BLENDER. Enter your email address to subscribe to this blog and receive notifications of new posts by email. This is THE homemade cream of mushroom soup I’ve been waiting my whole life to make! I know you’ve been asking for a veganized mushroom version for a while now, and honestly, I’ve really wanted one too! Here are the ingredients you will need to make it: I used my vegan Chick’n Broth, but the soup would also be great with instant broth made with Magical Broth Powder. We have not tried this though. Add all the ingredients to a medium sauce pan and stir. Easy to whip up for lunch or dinner. We love using it to make a quick and easy vegan cream of mushroom soup, flavorful rice, and of course our green bean casserole.. Immediately pour the soup into 3 (8-oz) mason jars and put the lid on each. Heavy Cream + Mushrooms + Broth. Required fields are marked *. In the south, we are known for having very rich/savory dishes. If you don’t have celery to hand, or don’t like it, you can use extra onion. You can probably tell how much I like soups, since I’ve already made a bunch of them for this blog, like this one, this one and this one and let’s not forget this one!. Post was not sent - check your email addresses! If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”. This will increase the volume, so you may need to use more or bigger jars. Let us know in the comments if you try anything different! Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. Also, I like the black pepper because it gives the tiniest hint of spiciness, but feel free to cut it if you’d like! If you love mushrooms you’re going to LOVE this creamy mushroom soup … In a soup pot, melt coconut oil over medium-high heat. Let the soup thaw completely before using and use within 3 days of thawing. You can freeze this soup for up to 8 weeks, but we suggest using (12-oz) jars if you’re freezing them, leaving 1½ – 2 inches at the top for the soup to expand without breaking the jar. We used our Vitamix. To Make Vegan Mushroom Condensed Soup: In a medium bowl whisk together the plant-based milk, flour, vegetable broth powder, salt, and pepper. The mixture will still be very thin: Cook for two more minutes and whisk again. Cook for two more minutes and whisk again. Sprinkle the mushrooms with salt and saute for about 5 minutes, then add the garlic powder, paprika, black pepper, and plant-based milk. Switching to a plant-based/vegan lifestyle has made me spend the much-needed time into developing my go to basic ingredients. Condensed cream of mushroom soup is easy to make. Turn the heat to high, cover the pot, and … This cashew-based soup is dairy-free, gluten-free, oil-free, and … This post contains affiliate links. When boiling, turn the heat to low and let the mixture simmer (covered – important) for about 10 minutes. Sorry, your blog cannot share posts by email. In my mind, there's no need to get fancy or expensive mushrooms… Now, I know I will get asked this, yes, you can use oil instead of a vegan butter, BUT the combo of vegan butter and mushrooms … Our soups start as vegetables, not as broth. Let the soup cool completely in the fridge before transferring it to the freezer. How to make vegan Condensed Cream of Mushroom Soup: In place of the butter, use avocado oil, coconut oil, or palm shortening. This recipe is perfect for when you need a can of cream of mushroom soup for a casserole. We use these jars as a 1:1 sub for a can of Campbell’s Condensed Cream of Mushroom Soup in any and all the casseroles and creamy recipes. The recipe is naturally dairy-free, gluten-free, oil-free, AND includes an option to make it nut-free too making it a great recipe for all types of allergies or dietary needs. Cream of mushroom soup contains milk cream. Making this soup was easy and the result was so rich and creamy, it met all of my expectations!