Note that this recipe for dairy-free condensed cream of mushroom soup is my own, and I created it for Growing Naturals last year. Sadly, it seems they have the rice milk powder on hold for productiong, hopefully temporarily, but you can still find it on Amazon here: http://amzn.to/1iZJDRA. For my go-to, quick, easy, spot-on for the canned version recipe, get Go Dairy Free (available via ebook, too, for instant access!).
I get requests aplenty for dairy-free condensed cream of mushroom soup, so you shouldn’t be surprised to find that I have more than one handy recipe in my arsenal! This version is so easy and so fantastic, that it’s featured on the bottle of Growing Naturals Rice Milk Powder. Yes, I said dairy-free milk powder – and it’s vegan, gluten-free, and free of top allergens (including soy!). You will want to get your hands on this stuff for the holidays and beyond.
I start this dairy-free condensed cream of mushroom soup with a quick mix that you can whip up and keep on hand for a truly instant recipe. It is a simple blend of rice milk powder, starch, salt, and spices.
From there, I saute some mushrooms (see the recipe note for an even speedier options) in olive oil, whisk in the mix and water and let it bubble for just a minute or two. It thicken VERY quickly and aggressively.
This dairy-free condensed cream of mushroom soup can be used in recipes, or thinned for a quick soup or soup base.
Special Diet Notes & Options: Dairy-Free Condensed Cream of Mushroom Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
I’m sharing this dairy-free condensed cream of mushroom soup recipe on Shirley’s Gluten-Free Wednesdays at Gluten Free Easily and Allergy-Free Wednesdays at Whole New Mom!
- ¼ cup dairy-free milk powder (I use Growing Naturals Original Rice Drink+ Powder])
- 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
- 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.
29 Comments
So I followed the recipe exactly using coconut milk powder, arrowroot starch, and canned mushrooms. It didn’t thicken. Will try adding more arrowroot. Guess this is going to take a little trial-and-error to perfect. Thanks for the inspiration!
Hi Lynor, I’ve started experimenting with coconut milk powder myself and have found that it doesn’t thicken nearly as well as other dairy-free milk powders. I hadn’t tested it on this recipe yet – sorry for any troubles you’ve had! A little more starch should do it – or I would add some all-purpose or sweet white rice flour (for gluten free).
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Saved us a lot of bucks to buy the cream. Thanks a lot for the recipe. Sharing it right away on our social media pages.
This sounds great. I’ve got to try it.
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I am so excited about having a gluten and dairy free cream of mushroom soup! I just tried to make the recipe and it isn’t thickening to the consistency of canned soup, nor the way it looks in your blog picture. I followed the recipe to the tee. Do you have any thoughts?
What dairy-free milk powder did you use Angie?
Alisa, Thank you for posting this. We used to make a quick a la king recipe using condensed cream of mushroom soup that the family enjoyed regularly. Since my son went completely vegan a couple years ago we have not made it. I was delighted to find this recipe and made the a la king tonight. It was fantastic! We try to limit our refined oil consumption, so I substituted soy sauce for the oil and added 1/2 C ground raw cashews to the mix. Thanks again!
Oops, I just saw your comment Jaci! It got lost in our comments. I’m so glad it worked out so well for you and that dish sounds delicious!
Do you have a new link for the rice powder? The link no longer exists, and I don’t want to buy the wrong thing. Thanks!!
Hi Morgan, yikes! I’m checking with the company now – it was on their site just a couple of months ago, but perhaps they are reformulating. You can still get it on Amazon, but it is a little pricier there due to the limited amount I think – http://amzn.to/1iZJDRA. Edward and Sons has a truly dairy-free coconut milk powder out now, that I’ll try to test with this recipe (everything I’ve made with it so far is great). I’m hesitant on the other rice milk powders as they seem to be sweetened.
Also, I forgot to ask. This is the first time I am hearing of rice powder and was wondering if there were any other substitutions that I can use for that. Being dairy free, my son drank rice milk for years until I heard of the high levels of arsenic so I limit it for now. If there is nothing else, I will give it a shot. Thanks so much.
Hi Shay, my easy pantry recipe for condensed creme of mushroom soup (no rice milk powder required) is on p182 in Go Dairy Free! That’s still our favorite 🙂
Hey- recipe looks amazing. I was wondering if I could use arrowroot in place of the cornstarch or potato. Thats all I have. The cornstarch I have is GMO and I use it for science projects… So I would rather not use it.
I haven’t tested it with arrowroot as of yet, so no guarantees, but good chance it would work okay.
What are your thoughts on using Whole Dairy Free Goat milk in this recipe?
Hi Stephanie – goat milk isn’t dairy-free and will still cause problems for those who are lactose intolerant and to most who are allergic to dairy (a select few can tolerate goat milk, but not cow milk).
Sorry, I missed it above. I see where it is soy free
Alisa, would this be soy free too? I am new to the whole dairy/soy free world so I am still learning alternatives and reading EVERYTHING!!
BTW, ordered your book, should be at my house when I get home!!!
That’s great! I hope you enjoy 🙂
Just wondering – for those that want to make the entire recipe ahead of time, let’s say in a larger quantity, could they portion it and freeze it in small bags or container, pulling out one at a time for use? This is a great staple to keep around!
Personally, I’d make the mix and store it in the cupboard. Then you just add the liquid and mushrooms and cook a couple of minutes. Since it uses starch, it will be better fresh. If you prefer to freeze, I’d make sure it is completely cooled before packaging.
Where can I buy these products? I live in Mission Viejo, Ca 92692
Can they be ordered online?
Hi Bunny, yes, links in the post, it can be ordered online. Right now you can get 40% off with this code: DAIRYFREE40 at http://store.growingnaturals.com/rice-drinks/
This recipe looks great! I actually tried something like this a while back, and this just brought back so many nostalgic memories, haha! I love cooking stuff like this.
Awesome! Thanks for sharing this!
Such a great recipe, Alisa! This is one we all need. I agree with Kim; you are a genius!
Shirley
You are a genius, Alisa! This is something that I’ve just never come up with a satisfactory option. Yours looks perfect, and I will definitely be trying it.