I’ve never actually liked mushroom soup. I never ate it plain anyway. But I made a lot of dishes that HAD mushroom soup. One of them was potato casserole. A dish that my mother challenged me to make. So I had to start by preparing the ingredients for the casserole. Step 1: Mushroom Soup….
Dairy Free Cream of Mushroom soup
2 cups of plain soy milk, divided
3 tablespoons olive oil
1/4 cup canned mushrooms, chopped
1/4 cup sweet white onion, chopped
1 tablespoon corn starch
2 tablespoons potato flour (or more cornstarch)
1/4 tsp salt
pepper to taste (optional)
Pour 1 1/2 cups of soymilk into a microwave container (a large mug works well) and heat for 4 minutes. Make sure when you take out the soymilk that its starting to actually boil; you want it very hot!
In a medium saucepan, add the olive oil. Turn the burner to medium heat. Drain the mushrooms and chop them up to the desired size. Finely chop the onion. Add both to the saucepan and saute them (8 minutes or so).
Whisk in the potato flour and corn starch. Add the salt. Once the flour is mixed in with the veggies, pour in the soy milk. Mix well with the whisk. It should get quiet thick, but keep mixing! Add 1/2 cup soymilk (cold), remove the saucepan from heat, and continue to mix for about a minute. Then its ready to eat.
Its a thick soup, but its sooo creamy! I’ve been eating a lot of watery soups on account of the food restrictions and this is such a treat! You should be warned that it has a sweetness to it. That’s probably not the best word to use; maybe I should say its less ‘savory’ than a normal mushroom soup? The pepper and salt help to make it more like a traditional dairy mushroom soup though. So you can always add more of that.
This post is linked to Chelsea’s Simply Recipes ~ What’s Hot in Your Kitchen?