Instant Dairy-Free Condensed Cream of Mushroom Soup
Prep time
Cook time
Total time
The dry mix in this recipe can be prepared ahead and stored in an air-tight container for 2 to 3 months. Use it to make the condensed soup or as a base for other sauces or soups.
Author: Alisa Fleming
Serves: Makes the equivalent of 1 can of condensed cream of mushroom soup
Ingredients
¼ cup dairy-free milk powder (see my note at the top of this post)
1-1/2 tablespoons non-GMO cornstarch or potato starch
¾ to 1 teaspoon salt
¼ teaspoon onion powder
⅛ teaspoon garlic powder
1 cup cold water
1 tablespoon olive oil
½ cup chopped mushrooms
Instructions
Whisk together the RiceDrink+ Powder, starch, ¾ teaspoon salt, onion powder, and garlic powder.
When ready to use, place the dry mix and water in a blender, and mix for 1 minute.
Heat the oil in a saucepan over medium heat.
Add the mushroom pieces and sauté for 3 minutes.
Whisk in the liquid.
When it begins to bubble, continue to cook for 1 to 2 minutes while whisking continuously. It will thicken significantly.
Remove from heat and season to taste with additional salt, if desired.
Use in recipes or thin with up to 1 cup of water for a base crème soup.
Notes
Super Instant: Omit the mushrooms and the step cooking them. Add all other ingredients, including oil, to a blender and puree until smooth, about 1 minute. Pour into a pot over medium heat. Whisk in ⅓ cup drained, canned mushroom. Cook, while whisking continuously until thickened - just a few minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-condensed-cream-of-mushroom-soup