Condensed Cream of Mushroom Soup {Dairy Free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 8 oz baby bella, shitake or other mixed mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1½ cups broth of any kind (I typically use beef broth or vegetable broth)
  • ½ teaspoon pink himalayan salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon dried thyme
  • ¾ cup non-dairy milk of any kind (be sure it's unsweetened!)
  • ⅓-1/2 cup all purpose flour or gluten-free all purpose flour blend depending on desired thickness
Instructions
  1. In a saucepot, saute the mushrooms, garlic and olive oil until the mushrooms have browned and given up most of their moisture.
  2. While this cooks, whisk together the non-dairy milk and flour to form a slurry and set aside.
  3. Add the broth and seasonings and stir to combine.
  4. Heat to simmering and then whisk in the milk and flour slurry.
  5. Stir cook for a few minutes until thickened.
  6. Use right away in place of canned condensed soups or store in the fridge until needed up to a week. To eat as a non-condensed soup, mix with additional broth until thinned to desired consistency.
Notes
Note: I have frozen this with success as well. To use from frozen, defrost first and reblend in a blender if separation has occured.
Nutrition Information
Serving size: ½ cup Calories: 127 Fat: 8g Carbohydrates: 10g Sugar: 1g Sodium: 330mg Fiber: 1g Protein: 4g
Recipe by at https://www.cookingupclean.com/cream-of-mushroom-soup-dairy-free/