Description
This Canned Vegan Cream of Mushroom Soup is a simple, dairy-free alternative to the classic condensed cream of mushroom soup. Made with fresh mushrooms, plant-based milk, and thickened with potato starch, it is perfect for vegan cooking and can be used in any recipe that calls for canned cream of mushroom soup.
Ingredients
Vegetables & Base
- 4 oz. mushrooms, washed and diced
Cooking Fats & Liquids
- 1 tablespoon canola oil (or other neutral-flavored oil)
- 1/2 cup plain plant-based milk (unsweetened, avoid vanilla-flavored)
- 1/2 cup cold water
Seasonings & Thickeners
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
- 2 tablespoons potato starch (or corn starch, or 4 tablespoons white flour)
Instructions
- Prepare Mushrooms: Wash and dice 4 oz. of mushrooms thoroughly to ensure no dirt remains. Heat a small saucepan over medium heat and add 1 tablespoon of canola oil. Add diced mushrooms to the pan.
- Sauté Mushrooms: Sprinkle the mushrooms with 1/2 teaspoon salt and sauté for about 5 minutes, stirring occasionally, until they soften and release their moisture. Then add 1/4 teaspoon garlic powder, 1/8 teaspoon paprika, and 1/8 teaspoon black pepper, followed by 1/2 cup of plain plant-based milk. Stir to combine well.
- Mix Thickener: In a separate small container, combine 2 tablespoons potato starch (or your substitute) with 1/2 cup cold water and stir until the starch is fully dissolved and no lumps remain.
- Thicken Soup: Pour the starch and water mixture into the mushroom pan. Continuously stir the mixture over medium heat to prevent lumps. Continue cooking and stirring until the mixture bubbles and thickens to the consistency of condensed cream of mushroom soup.
- Use or Store: Use your vegan cream of mushroom soup as you would canned condensed soup in any recipe. It can be used immediately or stored in the refrigerator for later use.
Notes
- Potato starch gives a slightly better texture and flavor than corn starch, but corn starch works well as an alternative.
- Unsweetened plant-based milk is preferred; avoid vanilla-flavored varieties to maintain the soup’s savory profile.
- If using white flour instead of starch, double the amount to 4 tablespoons to achieve equivalent thickening.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
