I plan to make this again and again this winter. It’s rich, creamy, and full of flavor, making it great on it’s own, but it’s also great used in recipes as a substitute for canned condensed soup. Making this soup was easy and the result was so rich and creamy, it met all of my expectations! It’s what’s known as a thickened soup, which is a type of soup that’s made with added milk, cream, or sour cream. CONDENSED – please remember that this soup is condensed and meant to be used for cooking. Of course this is a dairy free cream of mushroom soup as well, and can be tailored to be Top 8 Allergen Friendly. For the spices: Feel free to lower the amount of sea salt you use, but I would try to keep the celery salt for flavor. I personally love the rich flavor EVOO brings to the table. If you’re looking for a substitute for cream of mushroom soup that’s vegan … Wash and dice mushrooms then saute them in 1 tablespoon of oil. This recipe for Hungarian Vegan Mushroom Soup creates a rich, creamy soup that makes the perfect healthy lunch or light dinner. This cashew-based soup is dairy-free, gluten-free, oil-free, and … However, you may be able to get away with cutting the amount in half and using canned and drained chickpeas or white beans. For the cashews: You can replace the cashews with sunflower seeds or hulled hemp seeds, but remember cashews have a higher fat content than these two options. ), Pumpkin Cream Cheese Swirl Muffins (Vegan & Gluten Free!). This post contains affiliate links. Let us know in the comments if you try anything different! If you’re doing this, we also suggest adding up to 1 Tbsp olive oil to the blender. However, this may be the best way to imitate the flavors of condensed cream of mushroom soup. 2. Now, I know I will get asked this, yes, you can use oil instead of a vegan butter, BUT the combo of vegan butter and mushrooms … mushrooms - I have always used classic white button mushrooms or baby bellas for this recipe. Your email address will not be published. Keep an eye on it and be careful here because those red lentils boil up quickly! Turn the heat to high, cover the pot, and bring the mixture to a low boil. You’ll need a medium saucepan with a lid and a high-powered blender or food processor (capable of blending cashews / hot liquids). As a cream of mushroom soup connoisseur, I was eager to try a vegan version. I love soups. Here are the ingredients you will need to make it: I used my vegan Chick’n Broth, but the soup would also be great with instant broth made with Magical Broth Powder. We used our Vitamix. It's well-suited for that or tasty enough to enjoy by itself. It only takes about 10 minutes to make and tastes much better than the canned stuff! Also, I like the black pepper because it gives the tiniest hint of spiciness, but feel free to cut it if you’d like! How to make vegan Condensed Cream of Mushroom Soup: In place of the butter, use avocado oil, coconut oil, or palm shortening. Add all the ingredients to a medium saucepan and stir. For example, ingredients for Campbell’s Classic Cream of Mushroom include: 1. Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) version in all your favorite casseroles! Carefully transfer the mixture into your Vitamix or another high-powered blender and, pulse a few times to break up the larger pieces. Sprinkle the mushrooms with salt and saute for about 5 minutes, then add the garlic powder, paprika, black pepper, and plant-based milk. You can freeze this soup for up to 8 weeks, but we suggest using (12-oz) jars if you’re freezing them, leaving 1½ – 2 inches at the top for the soup to expand without breaking the jar. When boiling, turn the heat to low and let the mixture simmer (covered – important) for about 10 minutes. The first step is to add all the ingredients to a medium saucepan and stir. The mixture will be getting thicker now. Switching to a plant-based/vegan lifestyle has made me spend the much-needed time into developing my go to basic ingredients. As the soup chills in the jars, it will thicken up considerably and take on that almost gelatinous texture we associate with those Campbell’s “Cream of…” soups. It can be used as 1:1 vegan sub for the classic Campbell’s version in all your favorite casserole recipes. Scale. This will increase the volume, so you may need to use more or bigger jars. Description. Gluten free and delicious, it is also a lighter, dairy-free and vegan friendly version of cream of mushroom soup… The Ultimate Guide to Making Vegan Honee. Thank you for shopping our affiliate links, as it helps support our business and keep the yummy recipes coming your way! I love mushroom soup and have made many of them over the years, but think this one is my best so far. To Make Vegan Mushroom Condensed Soup: In a medium bowl whisk together the plant-based milk, flour, vegetable broth powder, salt, and pepper. Then, starting at a low speed and slowly increasing to high, blend on high until the mixture is smooth and creamy. If you need to substitute an ingredient in this recipe, here are our best tips: For the mushrooms: Use any mushrooms you want in this recipe. We share varieties for vegan condensed cream of mushroom soup or actual soup. We make vegan recipes that defy preconceived notions of plant-based food. If I cannot pronounce the ingredients and don’t know what they are, I put them back on the shelf. How to Make Vegan Condensed Cream of Mushroom Soup: Into a large skillet over medium heat, add butter. Required fields are marked *. If you want your soup to have some mushroom chunks in it, mix up to ½ cup extra chopped mushrooms to the soup before pouring it into the jars. January 15, 2019 August 31, 2019. The condensed soup will be quite thick now and is ready to use in your recipe! Let the soup thaw completely before using and use within 3 days of thawing. It has the creamiest cashew based texture with ZERO lumps! Let them cool on the counter completely. Cook for a final two minutes and whisk again. January 15, 2019 Switching to a plant-based/vegan lifestyle has made me spend the much-needed time into developing my go to basic ingredients. Copyright © 2020 Vegan Kitchen Magick. When you do try it, be sure to leave a comment and rate the recipe below or tag us in your comfort food creations on Instagram! The mixture will still be very thin. It’s perfect for making vegan green bean casserole! #2. All Rights Reserved. Just be sure to use an unsweetened milk because an original flavor will be too sweet. If you love cream of mushroom soup but want or need a vegan option, you are in luck. Heavy Cream + Mushrooms + Broth. Let the soup cool completely in the fridge before transferring it to the freezer. Our soups start as vegetables, not as broth. Vegan cream of mushrooms soup ingredients: extra virgin olive oil - Feel free to use your favorite oil of choice. Eating it on it’s own would be not so appetizing! Do not store them in the cabinet like you would canned soup. Why Cream of Mushroom Soup Is Non-Vegan. That means you don’t need to deal with the floury clumpy mess of making a roux. We use these jars as a 1:1 sub for a can of Campbell’s Condensed Cream of Mushroom Soup in any and all the casseroles and creamy recipes. This cashew-based soup is dairy-free, gluten-free, oil-free, and loaded with whole foods. You only need a few simple pantry staples to make homemade dairy free condensed cream of mushroom soup. If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”. This modern, California-inspired method of making soups allows for the unique fresh flavors of each soup to come forward, rather than overwhelming the flavor with the taste of broth. Enjoy! You can probably tell how much I like soups, since I’ve already made a bunch of them for this blog, like this one, this one and this one and let’s not forget this one!. https://www.plantpowercouple.com/recipes/vegan-condensed-cream-mushroom-soup/, Life-Changing Chicken(less) Bouillon Powder, Homemade French Fried Onions in the Air Fryer. Add all the ingredients to a medium sauce pan and stir. They’re more than starters/appetizers for me, I like to have them as the main course with a good deal of bread for dipping. I use unsweetened Silk Soymilk, but any neutral flavor unsweetened plant milk should work. Let them cool on the counter like this completely. Blend on high until the mixture is smooth and creamy, stopping to scrape the sides as needed. Your email address will not be published. Keto Condensed Cream Of Mushroom Soup {Paleo, Whole30, & Vegan} Published: Oct 28, 2019 Modified: … You can also turn this into a mushroom gravy with the same method! Melt the vegan butter and whisk it in. Click here to read our full policy about affiliate links. We love using it to make a quick and easy vegan cream of mushroom soup, flavorful rice, and of course our green bean casserole.. This homemade cream of mushroom soup is dairy free and vegan, with a gluten free option. Add the Magical Seasoning Blend to the broth in a medium-sized glass or plastic bowl, and whisk together: Add the cornstarch and whisk until smooth: Add the unsweetened plant milk, and whisk again. It tastes like an absolute dream: thick, rich, creamy… but is totally healthy, made with whole food pantry staple ingredients, low sodium, and vegan … So easy, its a travesty to even think about reaching for a can of processed goo. Enjoy. What made it even better was just knowing how much healthier these ingredients are than the typical non-vegan version. That’s super important when you’re freezing things in glass like this. It’s mind-blowing how dead on this texture is! 1 cup copped mushrooms(canned, frozen, or fresh), 1/3 cup raw cashews (see notes for nut-free*). For the red lentils: I’d try to stick to this ingredient as much as possible because it is KEY for texture. When time is up, carefully transfer the mixture into your Vitamix or another high-powered blender. Learn how your comment data is processed. We made this soup completely smooth by blending all the ingredients together. Gluten Free Cream of Mushroom Soup Mix, Dairy Free, Vegan, Shelf Stable Mix by Vivian's Live Again - 3 pack: Amazon.com: Grocery & Gourmet Food Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) version in all your favorite casseroles! This is THE homemade cream of mushroom soup I’ve been waiting my whole life to make! Loaded with whole foods, you’ll be shocked how much this copycat recipe tastes and acts just like the original! And we can't wait to share ALL our kitchen secrets with you! This Vegan Cream of Mushroom Soup hits the spot when you’re craving a creamy soup in less than 30 minutes! In a … Serve it in a big mug with a side of (vegan) buttered toast! Cheers to you and all the cozy vegan casseroles in your future! Add the unsweetened plant milk, and whisk again. It has the creamiest cashew based texture with ZERO lumps! In place of the milk, use unsweetened almond or coconut … MAKING MUSHROOM SOUP – to make a great creamy mushroom soup… Keep a close eye on it, and when the mixture begins boiling, turn the heat to low, replace the cover, and let it simmer for 10 minutes. Once cooled, store the jars of mushroom soup in your fridge for up to 5 days. How many times have you tried to make a recipe and it calls for Condensed Cream of Mushroom Soup so … I used my vegan Chick’n Broth, but the soup would also be great with instant broth made with Magical Broth Powder. Condensed Cream of Mushroom Soup | Vegan. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Immediately pour the soup into 3 (8-oz) mason jars and put the lid on each. Cream of mushroom soup contains milk cream. Immediately pour the mixture into 3-4 8-oz mason jars and cover with canning lids. 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