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.
Serves: Makes the equivalent of 1 can of condensed cream of mushroom soup
  • 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
  1. Whisk together the RiceDrink+ Powder, starch, ¾ teaspoon salt, onion powder, and garlic powder.
  2. When ready to use, place the dry mix and water in a blender, and mix for 1 minute.
  3. Heat the oil in a saucepan over medium heat.
  4. Add the mushroom pieces and sauté for 3 minutes.
  5. Whisk in the liquid.
  6. When it begins to bubble, continue to cook for 1 to 2 minutes while whisking continuously. It will thicken significantly.
  7. Remove from heat and season to taste with additional salt, if desired.
  8. Use in recipes or thin with up to 1 cup of water for a base crème soup.
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