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THIS recipe is the #1 search request and the #1 reason most people stumble upon my recipe blog. Please, please, let me know what you think of it... how you might have tweaked it to make it better... etc. With so many people trying it, I would love some feedback! Thanks!
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One of my first concerns when I found out we were going dairy-free was that I wouldn't be able to make the casseroles and dishes that my family loves the most because they contain cream of mushroom soup (FULL OF DAIRY!!). I found this wonderfully flavorful recipe for dairy-free cream of mushroom soup:
For 1 cup of soup:
Microwave*** 1 1/4 c plain soy* milk for about 3 minutes to get it hot while you:
Saute':
3 T dairy free margarine
1/4 cup canned mushrooms, chopped (or use fresh)
1 T onion, chopped
Whisk in:
3 T flour **
1/4 tsp salt
dash pepper
Cook over medium heat until bubbly, stirring constantly. While slowly adding in the hot soy milk, whisk until a thick creamy texture. This also thickens upon cooling, so take that into consideration for how thick you want it.
So good! I don't know if I'll be able to go back to canned cream of mushroom soup!
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*UPDATE: I have also substituted Rice Milk for the Soy Milk (1:1). While it does work well, it is a little thinner and not quite as flavorful (in my opinion).
*UPDATE2: I have also substituted Almond Breeze Original for the soy milk (1:1) and it is just as good/thick as the soy (IMO).
**UPDATE3: Any thickener should work in place of the flour. I have used AP flour, WW flour, and arrowroot. All work equally well.
***UPDATE4: I no longer use the microwave step for this recipe. Step 1: Sauté. Step 2: Whisk. Step 3: Pour in the cold "milk". Stir until thick over medium heat.
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46 comments:
I cannot wait to try this. I have come up with a fantastic chicken pot pie (dairy free), but I think this would make it even better.
I wonder how this would work for cream of chicken soup only substitute the mushrooms for cooked chicken and then add a bit of chicken soup base...it might be worth trying!
I haven't tried this with cream of chicken since I don't use that a lot. However, I think I agree with you, bob, use some chicken and maybe some boullion (I don't know how to spell that! LOL!)
You are going to be my husband's hero. Thank you! Thank you!
BEWARE of bouillon!!!! If you find some that is truly dairy free let me know.
Saute'
fresh mushrooms
celery
garlic
and yellow onion
in Extra virgin olive oil
Dash of sea salt garlic powder and white pepper.
Coriander,and Parsley.
Chicken broth by Pacific is good.
a tiny can of Swanson Chicken is going to give it the cream of chicken pieces and flavor too.
You could use Nutritional Yeast (VEGAN) and make a cheesy cream sauce for Mexican casseroles.
or as a dip.
Ad Salsa..either with a Magic Bullet and fresh ingredients, or a natural jarred brand.
I can now tolerate Soy yogurt becasue of my bullet!
I make smoothies with very vanilla soy milk and various fruits and such.
Love in Christ
Mother Love
davcra2000-motherlove@yahoo.com
oh my gosh, i am so super excited about this!!! with this and the tofutti sour cream you mention, i think i could cook just about ANYTHING! i am so very thankful that you stopped by my blog so i could learn so many new tips from you! can't wait to tell all the fam about everything at easter tomorrow. thanks again! i will be back, a LOT!
oh, one question....you probably make this fresh each time? would love to make a big batch and freeze for later but would that not be a good idea for a "milky" thing?
i hope it's ok if i link you on my blog!?
I do make this fresh each time. I did freeze some once(in my spaghetti sauce) and I thought it was just awful. The texture was WAAAYYY off. Tasted fine, but gross texture. I taped the recipe up in one of my kitchen cabinets so I have easy access to it. Hope that's helpful!
Hi Becky! Glad to have found your blog! I, too, was looking for dairy-free cream of mushroom soup! We are also gluten-free and soy-free, though, so I had to make some substitutions. I still think it turned out nicely! I posted my recipe at http://gfcfblog.blogspot.com/2008/05/gfcfsf-cream-of-mushroom-soup.html and made sure to include a link back to your site.
Thanks so much!
Tori
http://gfcfblog.blogspot.com
I didn't think it could be done but this is fantastic!! I substituted real butter (with a little extra), fresh mushrooms, Bob's Red Mill Gluten Free Flour, and used the rice milk. I just poured it over pork chops and don't know how those will come out yet, but couldn't resist eating a cup of the soup by itself. Unbelievable.
And yes, this recipe was the reason I found your blog, but I will be back and will be recommending it to others also.
Super tasty - thank you!!
Tori and dr. priscilla ~
I am so glad you were able to make some gluten free adjustments as well!
I was (and still am) so glad to have found the original recipe. It's been a lifesaver at our house! :)
Thanks for stopping by!
Becky @ MustFollowRecipes
Hi, I was wondering... hope this isn't a stupid question!
Your other recipes specify tsp or tbsp, but this recipe only has "T". I've never seen this before.
Does it mean table spoon, teaspoon, both?
I've looked around and haven't found anything that would tell me yet for sure and would really appreciate finding out, as this could be a REAL saver for my lactose intolerant boyfriend!
I tripled this recipe today and mixed it with leftover chopped turkey and egg noodles. I put it in a casserole dish and topped it with seasoned Panko crumbs. Pretty good. The only thing I added to this recipe was granulated garlic. For my tripled recipe, I added about 1 tablespoon. If you are like me and don't care for the taste of soy milk, it helps hide the flavor a little. Thanks for the soup recipe!
Note to Liz: A uppercase "T" means tablespoon, while a lower case "t" means teaspoon.
Note to Melissa: McCormick makes a Chicken Base that is made from real chicken and has no diary. It gives you a richer taste than broth and tastes fantastic. I got mine from Costco (if you have one of those around it's under $3 for a huge container).
Nichelle~
So glad this worked out for you! I'll have to try it with garlic - I heart garlic! :)
Thanks, too, for clarifying to Liz. I had sent her an email, but forgot to post the response here in the comments as well for others to see. :)
Nice to meet you!
Edward and Son's makes vegan bouillon (called "not chick'n") that tastes great. My "cream of" recipe is very similar to yours but I always add a square of the bouillon, even to the mushroom. I also use a gluten free flour (Authentic Foods superfine brown rice flour) with great results. Anyway, I just found your site and love it already! Even with our long list of allergies, I find eggs and dairy to be the greatest challenges to replace.
Hi, I stumbled upon your site while looking for cream of chicken soup, but cream of mushroom was next on my list to look up. I've bookmarked the recipe and I think I'll wander around a bit, if you don't mind :)
THANK YOU FOR THIS RECIPE!! WE PLAN TO TRY IT SOON MY DAUGHTER CAN'T HAVE COW'S MILK ANY MORE & I HOPE SHE WILL LIKE THIS :o) THANK YOU FOR POSTING....
My Father is going to love this We just finally figured out what was his problem and he feels so much better living a dairy free life style now but with the holidays coming up I was trying to figure out how to take old recipes to dairy free thank you for sharing this with us.
We used So Delicious Vanilla Coconut Milk tonight and it was delicious! And earth balance butter as well. For season we used tastefully Simple's onion onion.
Note to Melissa:
The brand Better than Bouillon has an Organic line that doesn't have any dairy in it. My husband can't have eggs or milk because of the proteins so I've found many ways to get around these things :)
~KT
I am really excited about this recipe, seeing as I am lactose intolerant and one of my favorite ingredients for all food is mushrooms.
I'm going to try it with fresh baby portabellas the first time I make it. I might switch it up with various different mushrooms another time, but that sounds like a safe starting point.
We don't eat butter or margarine (even dairy free) so I'm going to try this with coconut oil in place of the margarine (we substitute coconut oil for all butters and oils). Can't wait to try, thanks so much for posting!
@Anonymous - OOOhh!! :) Please come back and tell us what your findings are!!! I'd love to know!! THanks so much for stopping by!
Becky@MustFollowRecipes
I apologize for scrutinizing. Most people embarking on a path of health also wish to eliminate cancerous GMO ingredients (which is in near all packaged food). If you could come up with a recipe without margarine, soy milk, things like that it would be greatly appreciated. Try using real ingredients in the recipe.
Anonymous -
I whole heartily agree, however, when you are faced with life threatening allergies, it is terribly difficult to have some of these "comfort foods".
A good thing to replace margarine when baking would be coconut oil, but many are allergic to coconut and well, the taste would probably be "off" in in this recipe.
The whole idea behind "cream" of something is a white based, creamy soup. It's necessary to have a "milk" type ingredient. You could certainly make your own almond milk (if you can do almonds) to eliminate any unwanted ingredients. Coconut milk is another option, but again when looking at taste, you'll probably get something different than what you want.
In a perfect world, we'd all be able to use whole food ingredients, but with food allergies you sometimes have to sacrifice your preferences to keep someone alive.
Thanks so much for the comment and I hope I'm not coming across rudely in any way through my reply. Allergy cooking is very limiting. If you would like to take on the task of finding a tasty, cream of mushroom soup that is healthier I would absolutely LOVE to feature it here on my allergy blog. Please let me know what you come up with.
Thanks again!
Becky @MustFollowRecipes
Hey thanks so much for posting this. My son has recently become allergic to all milk dairy whey etc... and some of my quick and fast dinners have everything he can't have. Thanks a ton. i will come back looking for more help.
YEAH! I'm SO making this gluten free for green bean casserole for easter!!!
Delicious. Simply amazing! We have known for a few months that my son is intolerant to dairy and soy in my diet and I have eliminated everything. This recipe has added back so many of my recipes. I made one following the recipe and using almond milk. Tonight, I made it using celery. Added in a knorr vegetable mix (not terribly healthy, I know, but so good!) and almost a full can of chicken stock. Let it thicken and poured it over egg noodles and chicken. It was fantastic. Thank you so much for sharing these recipes!
I forgot to add that I used So Delicious Vanilla Coconut milk in the cream of celery. I was out of almond milk and it turned out just fine! I think it worked because of the seasoning and flavors from the the knorr vegetable packet. However, in a pinch, it worked!
This was awesome! I used almond milk and coconut spread and it tasted amazing. The coconut flavor did come through so coconut spread may not be a good idea for all recipes that call for cream of mushroom. I used the cream of mushroom soup to make turkey stroganoff and it was perfect...a little more sweet then you would expect for this dish but that is what I loved! - Aubrey
This is the first time I have been on your blog. I am going to use this to make my Green Bean casserole for Thanksgiving. I can't wait to see how it turns out. If it does, it may become a staple in my gluten-free, dairy-free cooking. I miss casseroles the whole family can eat.
Thank you for posting this! I absolutely adore recipies with cream of mushroom soup and it was so disheartening when I discovered that I was lactose intolerant. Thank you for mentioning that you have tried this with both rice and almond milk, as I often buy those instead of the soy.
So .. stupid question,
is this about the equivalent to 1 can of soup?
I am super excited to try this though.
It's approximately 1 CUP of soup. And it's not condensed like the can. You can make it thicker by adding more flour (or other thickener). It's a pretty forgiving recipe. I've gotten to where I don't really measure anything. Hope you enjoy!
I have given up many recipes because I didn't have a good substitute for Cream of Mushroom Soup. My husband and I are both dairy free and I am gluten free and nut free. I am thrilled to have found your site. Thank you for all the work it took to do this blog.
I was trying to figure out a way to make my mom's Asparagus casserole so my husband can eat it. And I'll have to try this recipe now, gonna have to substitute something for the flour since his mom is gluten intolerant but should work.
Now, if I can just find a good yummy substitute for cheddar cheese and cream cheese so I can make my chicken-in-a-cage...
Thank you for giving my family back the casseroles we've loved that were made with cream of.. . .. soups. I've made asparagus, celery, chicken and tomato (working on perfecting this one!) I know it's healthier too!
My husband couldn't believe that the stroganoff with cr. of 'shroom was dairy free. . . .and said it was better than the "old" recipe!
Try Go Veggie! Classic plain cream cheese alternative and Daiya cheddar style shreds! The shred melt like regular cheese - my husband loves it on his tacos. They also make cheese spread.
I absolutely love this recipe. One of my favorite comfort foods growing up was always Tuna Noodle Casserole. We use Tinkyada noodles, shredded soy cheese, crumbled gluten free rice krispies, earth balance dairy free spread, tuna, canned peas and this recipe for cream of mushroom. I use a gluten free all purpose flour mix (usually Bob's Red Mill) and I add a little more onions than what your recipe calls for. It always turns out GREAT. Thank you for coming up with this recipe!
Has anyone tried using this with a freezer meal? Does it warm up well?
Kris
I have tried freezing this by itself, but not in a casserole or anything like that. In my opinion, it does not freeze well by itself. Please let us know how it goes if yo do freeze it in something. :) Thanks so much!
Becky @MustFollowRecipes
I tried this soup last night and it was fabulous.
Wondering if you would use this to cook a meal if it had been in the fridge for 48 hours? I've only ever used it fresh or frozen in a chicken pot pie (by the way it defrosted fine and the texture was the same smooth and creamy texture as always) but I made a huge batch the other night and would like to use it with our chicken tomorrow night....I get really nervous about using "leftovers" though!
Thanks,
Andrea
Andrea -
I don't think it would be "bad" 48 hours later. The texture may be off a bit, but if it's getting mixed into something else you may not even notice. I know it's nerve-wracking, but the only advice I really have is to give it a try. :) Hope it's good!
Through out my medical struggles with Lupus I have found the most successful treatment is with food. Being a farm girl growing up I grew up on good food and cassaroles many of which I had to give up when I started having an autoimmune reaction to dairy and could not find a can of dairy free cream of mushroom soup that tasted good enough I was willing to spend the extra money. Through out the last two years I have found several receipts that are great for SOUP but not so good in receipts until I found this. I love the fact I can make only what I need and it is so easy to make and it taste good. THank you for giving back my traditions.
LISa
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