Homemade Vegan Cream of Mushroom Soup
Whether you don't like to buy canned soup for health reasons, have dietary restrictions, or just want to try something different, here's a basic recipe for a Homemade Vegan Cream of Mushroom Soup. You can even make it in advance and freeze to use later on!
Ingredients
- 1 teaspoon mince Garlic, Cloves
- ½ cups dice Onion
- ½ cups dice Mushrooms
- ¼ cups Butter, Dairy Free
- ¼ cups Flour, All-Purpose
- 1 cup Milk, Dairy Free
- ¾ cups Vegetable Broth/Stock
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Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Saute garlic, onion and mushrooms, set aside.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Saute garlic, onion and mushrooms, set aside.
- Melt butter over medium heat.
- Whisk in flour and cook for 2 minutes.
- Add in milk and broth.
- Add sauteed garlic, onion and mushrooms.
- Bring to a boil, reduce heat and simmer until thickened, about 10 minutes.
4 Comments
Join the discussionDoes this replace the condensed soup in recipes? Or is it thinner like I’ve added the water
Jamie, This recipe is meant to replace the condensed ‘cream of’ soup in recipes. As far as if it’s thinner, it would depend on how long you simmer it. The longer it simmers the thicker it gets, usually.
When do you add the butter back in recipe after you melt it?
To clarify, after you melt the butter in the pot, you will whisk the flour into the butter; then follow directions to add the other ingredients.