Instant Dairy-Free Condensed Cream of Mushroom Soup

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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.

Instant Dairy-Free Condensed Cream of Mushroom Soup Recipe (Vegan, Gluten-Free, Free of Top Allergens)

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.

Instant Dairy-Free Condensed Cream of Mushroom Soup Recipe (Vegan, Gluten-Free, Free of Top Allergens)

This dairy-free condensed cream of mushroom soup can be used in recipes, or thinned for a quick soup or soup base.

Instant Dairy-Free Condensed Cream of Mushroom Soup Recipe (Vegan, Gluten-Free, Free of Top Allergens)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!

Choosing Your Dairy-Free Milk Powder

I originally created this dairy-free condensed cream of mushroom soup recipe for Growing Naturals – it went on their rice milk powder product package! Sadly, they have indefinitely put production of the rice milk powder on hold. Until it comes back, you should be able to use another brand of dairy-free milk powder in this recipe. Look for products like Namaste Rice Milk Powder, Better Than Milk Rice Powder, or Now Foods Soy Milk Powder.

For my go-to, quick, easy, “spot-on for the canned version” recipe, get my flagship book, Go Dairy Free: The Ultimate Guide and Cookbook (2nd Edition now available!). That book also includes my Condensed Cream of Celery Soup Option and a brand new Cream of Chicken Soup Recipe with vegan option.

Special Diet Notes: 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.

4.3 from 3 reviews
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:
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
  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.
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.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

35 Comments

  1. Thanks for your recipe! I had some left over soy milk powder that I bought on Amazon for another recipe. I needed a vegan cream of mushroom soup for green bean casserole recipe I want to make for Thanksgiving. Whole foods is supposed to have one but the nearest store to me is almost 2 hours away. With it being 2 days from Thanksgiving, I didn’t have time to go so your recipe saved the day. I just made it. It was quick, easy & delicious on it’s own. I know that it’ll work perfectly in my recipe.

  2. 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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