Before I had to go dairy-free, I used cream of soups in a good deal of my cooking; cream of mushroom was my go to cream of soup. I knew that I would need to re-create a non-dairy version to use. This is the end result and it is so delicious!!
1/4 cup “butter” (Earth Balance [EB], Melt, coconut oil – use your preferred choice, I used EB).
3-6 cloves garlic, minced (I used 6; I like a lot of garlic…)
1 1/2 pounds mushrooms, chopped (I used button mushrooms; I plan on trying a mixture next time)
1 onion, diced
salt & pepper, to taste
1 cup beef broth (I used @ 1.5 teaspoon bouillon dissolved in 8oz water)*
4 cups chicken broth (I used gelled pan juices from a roasted chicken [@ 1-2 tbsp] to 4 c hot water])*
1 cup cashew milk (or your preferred non-dairy milk)
1/2 teaspoon thyme
2 tablespoon corn starch
(Picture steps below)
Melt butter; add garlic & mushrooms. Cook 5-6 minutes, stirring occasionally. Add salt and pepper and onion & cook 2-3 minutes. Add beef broth & bring to a boil; reduce heat and simmer until reduced, about 5 minutes. Remove 1 cup of mushrooms & set aside. Add chicken broth & thyme. Blend in blender until smooth (or use immersion blender), return to pan. Whisk in milk; adjust salt and pepper, to taste. Add cornstarch to 1/4 c water; add a bit of hot soup to temper & return to soup; stir until thickening – 1-2 minutes. Add in mushrooms & heat through. Serve hot or refrigerate for another use.
Gelled Chicken Pan drippings
*for vegetarian/vegan – use all vegetable broth.
Are there any recipes you’d use this for? What type of mushrooms would you use? Comment & let me know.