Mushroom Soup D-free 1-12-10 (6)

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

Ingredients:
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)

Instructions:

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.

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This post is linked to Chelsea’s Simply Recipes ~ What’s Hot in Your Kitchen?

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7 Responses to Cream of Mushroom Soup (No Dairy!)

  1. Chaya says:

    This is my week for soups. How many soups can one person have in a few days? One a day, is my answer. I have to add this one. I love mushrooms and particularly in a creamy soup. I hope my husband loves soup as much as I do.

  2. Chaya says:

    Thanks for leaving this, at my blog, at my new feature Meatless Mondays.

  3. Iris says:

    Looks so thick and creamy! I’ve always been a big fan of cream of mushroom soup, but surprisingly I’ve never made one.

  4. Chelsey says:

    Man, I bet you can make this almost as fast as cambell’s! I will have to try this when I make the real deal for my kids (it’s their fave). Them I won’t feel left out.

  5. Wow, that looks amazing! I’ll have to try it with coconut milk or diary milk as I don’t do soy. Great job, Aubree!

    Shirley

  6. laura says:

    Ohhh I think you should list this for next weeks Just Another Meatless Monday link up. So many are stumped at what to use if they don’t eat canned soup! I love casseroles and this will be a dream to make in big batches and freeze. Oh can you freeze it?

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