CREAM OF MUSHROOM SOUP RECIPE RECIPES

Name: Dairy-Free Cream of Mushroom Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 cups.
Ingredients: 2 tablespoons olive oil; 1 pound sliced fresh mushrooms; 1 large onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon white wine vinegar; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 4 tablespoons cornstarch; 4 cups unsweetened almond milk

DAIRY-FREE CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT

Dairy-Free Cream of Mushroom Soup Recipe: How to Make It image

This homemade version of the canned standard— has no dairy or preservatives. Try it in your favorite green bean casserole recipe! —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 5 cups.

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 tablespoons cornstarch
4 cups unsweetened almond milk

Steps:

In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Nutrition Facts : Calories 139 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 623mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 vegetable

DAIRY-FREE CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT

Dairy-Free Cream of Mushroom Soup Recipe: How to Make It image

This homemade version of the canned standard— has no dairy or preservatives. Try it in your favorite green bean casserole recipe! —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 5 cups.

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 tablespoons cornstarch
4 cups unsweetened almond milk

Steps:

In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

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This recipe is delicious!!!! I recently sought out a cream of mushroom soup recipe because I dislike buying canned soups. The salt content is too high, and I'm trying to remove BPA products from my kitchen. I came across this recipe and I will never go back to canned cream of mushroom soup.
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