Vegan Condensed Cream of Mushroom Soup

Vegan Condensed Cream of Mushroom Soup

This recipe yields the equivalent of one 10.75-ounce can of condensed cream of mushroom soup and it’s ready to go in about 10 minutes!

This is a concentrated soup can be used in an equal amount with any recipe that calls for condensed cream of mushroom soup. Think green bean casseroles, scalloped potatoes, savory baked dressings and other traditional comfort foods and Thanksgiving classics.

So easy and flavorful; you’ll never settle for the canned stuff again.

Vegan Condensed Cream of Mushroom Ingredients:

  • vegan butter
  • yellow onion
  • cremini mushrooms
  • dried thyme
  • celery seed
  • garlic
  • sea salt
  • ground black pepper
  • all-purpose flour
  • vegan chicken broth
  • unsweetened almond milk

How to Make Vegan Condensed Cream of Mushroom Soup:

Into a large skillet over medium heat, add butter. When butter is melted, add onion, mushrooms, thyme, celery seed, salt, and pepper. Cook, stirring frequently, until softened, about 6 minutes.

Add garlic and continue cooking another 1 minute.

Add flour and stir to incorporate. Cook 2 minutes more then quickly whisk in broth and milk.

Bring to a boil for 1 minute. Remove from heat and allow too cool. The soup is now ready for use in any recipe calling for condensed cream of mushroom soup.

 

Can I freeze this soup for later?

Absolutely! Make sure the soup is cooled completely before storing in an airtight container.

How can I reconstitute this soup for a quick & easy meal?

Place soup in a medium size pot over medium heat. Add 1 – 1/2 cups liquid, stir well, and heat through. I like to use 3/4 cup each of vegan chicken broth and unsweetened almond milk. Adjust seasoning to taste and serve hot.

 

Cheers!

 

Vegan Condensed Cream of Mushroom Soup

10 minutes

Equivalent of one 10.75-ounce can

Vegan Condensed Cream of Mushroom Soup

Use in any recipe that calls for condensed cream mushroom soup!

Ingredients

  • 1/4 cup vegan butter
  • 1/4 yellow onion, very finely diced
  • 6-ounce package cremini mushrooms, very finely diced
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon celery seed
  • 1 clove garlic, minced
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup vegan chicken broth
  • 1/2 cup unsweetened almond milk

Instructions

  1. Into a large skillet over medium heat, add butter. When butter is melted, add onion, mushrooms, thyme, celery seed, salt, and pepper. Cook, stirring frequently, until softened, about 6 minutes.
  2. Add garlic and continue cooking another 1 minute.
  3. Add flour and stir to incorporate. Cook 2 minutes more then quickly whisk in broth and milk.
  4. Bring to a boil for 1 minute. Remove from heat and allow too cool. The soup is now ready for use in any recipe calling for condensed cream of mushroom soup.
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Ready in 10 minutes and yields the equivalent of one can!



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