Vegan Cream of Mushroom Soup
Updated: Aug 26
A lot of recipes I was looking at use Campbell's Cream of Mushroom soup, but that's in short supply, so I couldn't order it. I do however have 12 cans of mushrooms and almond milk (no cow milk), so I decided to try to come up with a cream of mushroom soup myself with what I had.
You can eat as soup or use it in dishes. :)
- Mushrooms can - 4 oz. - 1/2 cup of water - 1/4 cup of almond milk - 2 tablespoons of corn starch - 1/2 teaspoon of onion powder - Salt & pepper
plus liquid from mushroom can.
The first couple steps of browning the mushrooms is optional, but I think it adds more flavor:
1.) Put some oil in a pan on the stove on medium/medium-high.
2.) Open can & pick out the mushrooms with a fork and put them in the pan to brown for a few minutes.
** Save the extra liquid in the can for later.
3.) After browning, add in liquid (1/2 cup of water, 1/4 cup of almond milk plus liquid from mushroom can) cornstarch and onion powder.
4.) Mix together and simmer on medium/ medium-high for a few minutes.
-- If there are clumps of cornstarch, break them apart.
5.) After a few minutes, turn it down to low to thicken up.
That's it! Give it a try! We are good at this!
You can eat as soup or use in dishes. You can thin it out by adding more water or milk.
I used it in the Chicken & Rice Casserole that I saw on Pinterest from spaceshipsandlaserbeams.com Check out that post!