Homemade Vegan Condensed Cream of Mushroom Soup Recipe
Condensed Cream of Mushroom and Cream of Celery soups are the quintessential bases for holiday casseroles and meals. Those creamed soups you find at the grocery store, though have a lot of chemically laden and questionable ingredients that are extremely unhealthy. So why not make your own? This homemade vegan condensed cream of mushroom soup recipe is very easy, and you can feel good about including it in your feasts.
I grew up with the “um um good” cans of soup. Until I started looking at ingredients, I had no idea there was anything wrong with them. In fact, I would pride myself on making a home cooked meal using them, especially southern meals like egg casserole or green bean casserole. Can anyone else relate?
Now whenever I need a cream of…soup, I just whip up my own. Typically I’m a cream of celery soup girl, but there are those recipes that require the mushrooms. The great thing about this recipe is that you can interchange it to make whichever you need, adding umami powder for the mushroom, and celery seed for the celery version. If you don’t have either, you can leave them out completely. It’s very versatile and will still taste delicious. This makes the equivalent of one store bought can.
First you will want to cut up the mushrooms. Depending upon the size, you need about an 1/8 cup finely diced. Add vegetable broth to a small pan along with the mushrooms and the seasoning and bring to a boil.
While that is coming to a boil, make your slurry mixture of plant milk and flour. Add the slurry to the boiling broth and whisk. Turn down the heat and continue whisking (over a low boil) until the mixture becomes thickened (about 3 minutes or so). Pour into a bowl and let cool for about an hour or pop it into the refrigerator. As it cools it will thicken even more. You can use it immediately or it can be stored in an airtight container for 4-5 days.
Remember that this is a condensed soup. So, you don’t want to pour it into a bowl and start eating it. If you want to eat it as a soup, dilute it with plant milk and enjoy.
See how easy it is to make your own homemade vegan condensed cream of mushroom soup? Now there’s no reason for you to buy the other. Happy cooking!
Homemade Vegan Condensed Cream of Mushroom Soup Recipe
Cream of Mushroom and Cream of Celery soups are the quintessential bases for holiday casseroles and meals. So why not make your own? This homemade vegan cream of mushroom soup is very easy, and you can feel good about including it in your recipes.
- 1 cup vegetable broth
- ⅓ cup plant milk
- 3 TB flour
- ⅛ cup mushrooms finely chopped
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp umami powder (optional)
- ¼ tsp thyme
- ¼ tsp pepper
First you will want to cut up the mushrooms. Depending upon the size, you need about an 1/8 cup finely diced.
Add vegetable broth to a small pan along with the mushrooms and the seasoning and bring to a boil.
While that is coming to a boil, make your slurry mixture of plant milk and flour.
Add the slurry to the boiling broth and whisk.
Turn down the heat and continue whisking (over a low boil) until the mixture becomes thickened (about 3 minutes or so).
Pour into a bowl and let cool for about an hour or pop it into the refrigerator. As it cools it will thicken even more.
You can use it immediately or it can be stored in an airtight container for 4-5 days.
This recipe is equivalent to one can of store bought condensed soup.
You can use as soon as you make it. However, I like to let it set up and thicken for a bit before using it.
Remember that this is a condensed soup. So, you don’t want to pour it into a bowl and start eating it. If you want to eat it as a soup, dilute it with plant milk and enjoy.
