Ingredients
-
1
-
1/4
-
1
-
3
-
3
-
1/2
-
1/2
-
1 1/4
-
-
-
-
-
-
-
Directions
Non-Dairy Cream of Mushroom Soup Substitute,After following the ongoing debate over canned soups- I realized that I couldn’t comment because I have never made any casserole type dishes involving cream of mushroom soup because they are all dairy and for religious reasons, we don’t mix meat and milk. So I created this substitute, which is really authentic… I will weigh in on the debate after tonight’s dinner!,I, like a few others, recently changed my diet and no longer mix meat and dairy. I was so disappointed because of so many of my recipes calls for cream of mushroom soup. That is, until I discovered THIS recipe. Your recipe has changed my life!!! It is so easy to make and tastes so good! Actually WAY better than that canned garbage at the store. I saw another person ask about freezing this recipe to plan ahead and I didn’t see an answer. Well, I froze it, and I made cream of mushroom soup sloppy joes. I know it sounds weird but it’s something me and my dad used to eat. I also didn’t see a way to un-concentrate it, so I winged it. At first, the soup looked weird after freezing and thawing. Like it separated. And I reconstituted it with the same amount of water, just like I would canned concentrated soup. It still looked funny for awhile and once it completely warmed up, it looked like it was supposed to. It didn’t taste as good concentrated versus not, but I just added some salt and pepper and it was okay. All in all, this recipe is simply awesome and I’m so glad that I found it. I also use almond milk instead of soy. I don’t know if it makes a difference because I’ve only made it with almond milk, but I like it. Thanks again!,My daughter and I are allergic to dairy so I was very excited to try a recipe for a vegan condensed soup. I am thrilled with how it turned out! The favor and texture were perfect AND it was so easy to make. Even my super picky husband thought it was delicious in the stroganoff recipe I made with it.
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Steps
|
1
Done
|
Melt 1 Tbsp Margarine and Saut Vegetables Lightly. |
|
2
Done
|
Remove from Pan. |
|
3
Done
|
Melt 3 Tbsp Margarine. |
|
4
Done
|
Whisk in 3 Tbsp Flour and Seasonings. |
|
5
Done
|
Cook For About One Minute, Stirring Frequently. |
|
6
Done
|
Slowly Add Hot Soy Milk, Stirring With a Whisk to Prevent Lumps. |
|
7
Done
|
Add Vegetables Back In. |
|
8
Done
|
Cook Until Thick, Stirring Constantly. |
