I used my vegan Chick’n Broth, but the soup would also be great with instant broth made with Magical Broth Powder. Condensed cream of mushroom soup is easy to make. This recipe is perfect for when you need a can of cream of mushroom soup for a casserole. For the red lentils: I’d try to stick to this ingredient as much as possible because it is KEY for texture. Thank you for shopping our affiliate links, as it helps support our business and keep the yummy recipes coming your way! Sorry, your blog cannot share posts by email. I know you’ve been asking for a veganized mushroom version for a while now, and honestly, I’ve really wanted one too! Serve it in a big mug with a side of (vegan) buttered toast! For example, ingredients for Campbell’s Classic Cream of Mushroom include: 1. If you love mushrooms you’re going to LOVE this creamy mushroom soup … Carefully transfer the mixture into your Vitamix or another high-powered blender and, pulse a few times to break up the larger pieces. We can’t wait to hear all the fun things you’re going to make with this vegan condensed cream of mushroom soup! for two minutes in the microwave on high power, then stir with a whisk. It can be used as 1:1 vegan sub for the classic Campbell’s version in all your favorite casserole recipes. 1 cup copped mushrooms(canned, frozen, or fresh), 1/3 cup raw cashews (see notes for nut-free*). Cook for two more minutes and whisk again. It tastes like an absolute dream: thick, rich, creamy… but is totally healthy, made with whole food pantry staple ingredients, low sodium, and vegan … This will increase the volume, so you may need to use more or bigger jars. Keto Condensed Cream Of Mushroom Soup {Paleo, Whole30, & Vegan} Published: Oct 28, 2019 Modified: … As the soup chills in the jars, it will thicken up considerably and take on that almost gelatinous texture we associate with those Campbell’s “Cream of…” soups. And we can't wait to share ALL our kitchen secrets with you! Use each jar as a 1:1 replacement for Campbell’s Condensed Cream of Mushroom soup in all your favorite casserole recipes. For best results, let the soup cool completely on the counter and then chill for at least an hour in the fridge. Full of flavor and ready in just 15 minutes. I like to pulse the blender a few times first to break up some of the larger chunks and then slowly increase the speed to high. Your email address will not be published. Perfect when you need a can of condensed cream of mushroom soup for a recipe! It’s rich, creamy, and full of flavor, making it great on it’s own, but it’s also great used in recipes as a substitute for canned condensed soup. Eating it on it’s own would be not so appetizing! Add the Magical Seasoning Blend to the broth in a medium-sized glass or plastic bowl, and whisk together: Add the cornstarch and whisk until smooth: Add the unsweetened plant milk, and whisk again. Switching to a plant-based/vegan lifestyle has made me spend the much-needed time into developing my go to basic ingredients. Cook for two minutes in the microwave on high power, then stir with a whisk. Let them cool on the counter completely. Here are the ingredients you will need to make it: I used my vegan Chick’n Broth, but the soup would also be great with instant broth made with Magical Broth Powder. Easy to whip up for lunch or dinner. Top with extra sauteed mushrooms and herbs. Enjoy. I made a lot of soups and this is one of the best thats come out of my kitchen. Loaded with whole foods, you’ll be shocked how much this copycat recipe tastes and acts just like the original! Cream of mushroom soup contains milk cream. I love soups. Wash and dice mushrooms then saute them in 1 tablespoon of oil. https://www.plantpowercouple.com/recipes/vegan-condensed-cream-mushroom-soup/, Life-Changing Chicken(less) Bouillon Powder, Homemade French Fried Onions in the Air Fryer. It's well-suited for that or tasty enough to enjoy by itself. I personally love the rich flavor EVOO brings to the table. *You can replace the cashews with sunflower seeds or hulled hemp seeds. They’re more than starters/appetizers for me, I like to have them as the main course with a good deal of bread for dipping. unsweetened almond milk. How to Make Vegan Condensed Cream of Mushroom Soup: Into a large skillet over medium heat, add butter. You also need a rubber spatula to help you scrape out every last bit of this mushroom soup and 3 – 4 (8-oz) mason jars to store the soup in. The mixture will still be very thin. I use unsweetened Silk Soymilk, but any neutral … When you do try it, be sure to leave a comment and rate the recipe below or tag us in your comfort food creations on Instagram! This modern, California-inspired method of making soups allows for the unique fresh flavors of each soup to come forward, rather than overwhelming the flavor with the taste of broth. When boiling, turn the heat to low and let the mixture simmer (covered – important) for about 10 minutes. Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) version in all your favorite casseroles! We love using it to make a quick and easy vegan cream of mushroom soup, flavorful rice, and of course our green bean casserole.. Sprinkle the mushrooms with salt and saute for about 5 minutes, then add the garlic powder, paprika, black pepper, and plant-based milk. I LOVE how much love you all have given our Vegan Condensed Cream of Chicken Soup recipe. I plan to make this again and again this winter. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. It’s perfect for making vegan green bean casserole! If you don’t have celery to hand, or don’t like it, you can use extra onion. You may have extra soup which you can use for a half-jar or simply pour into a mug with a little hot water and sip on the coziness. I use Earth Balance, but any vegan butter should work. Scale. You can also turn this into a mushroom gravy with the same method! Add the cornstarch and whisk until smooth. Condensed Cream of Mushroom Soup. I love mushroom soup and have made many of them over the years, but think this one is my best so far. Description. Our soups start as vegetables, not as broth. What made it even better was just knowing how much healthier these ingredients are than the typical non-vegan version. So easy, its a travesty to even think about reaching for a can of processed goo. It has the creamiest cashew based texture with ZERO lumps! Your email address will not be published. We made this soup completely smooth by blending all the ingredients together. The mixture will still be very thin. The Ultimate Guide to Making Vegan Honee. Vegan cream of mushrooms soup ingredients: extra virgin olive oil - Feel free to use your favorite oil of choice. It’s what’s known as a thickened soup, which is a type of soup that’s made with added milk, cream, or sour cream. This site uses Akismet to reduce spam. Loaded with whole foods, you’ll be shocked how much this copycat recipe tastes and acts just like the original! In place of the milk, use unsweetened almond or coconut … Turn the heat to high, cover the pot, and bring the mixture to a low boil. How many times have you tried to make a recipe and it calls for Condensed Cream of Mushroom Soup so … This is THE homemade cream of mushroom soup I’ve been waiting my whole life to make! Enjoy! We used our Vitamix. Turn the heat to high, cover the pot, and … So, if you’re doing this, I would add up to 1 Tbsp olive oil to the blender. We begin by slowly sautéing tender organic vegetables with herbs, creating the base of each soup flavor. Cream Of Mushroom Soup, 48p [VEGAN] written by Jack. Reconstitute one jar of this condensed soup with up to ½ cup of warm water and heat it on the stove or microwave on medium heat, stirring frequently until warmed through. Add onion and sauté 5-8 minutes or until … This homemade cream of mushroom soup is dairy free and vegan, with a gluten free option. Keep a close eye on it, and when the mixture begins boiling, turn the heat to low, replace the cover, and let it simmer for 10 minutes. This option is a bit more complicated because it implies a little more cooking. Once cooled, store the jars of mushroom soup in your fridge for up to 5 days. This easy vegan cream of mushroom soup is better than any canned soup you could buy! When butter is melted, add onion, mushrooms, thyme, … Gluten free and delicious, it is also a lighter, dairy-free and vegan friendly version of cream of mushroom soup… This post contains affiliate links. Copyright © 2020 Vegan Kitchen Magick. #2. However, you may be able to get away with cutting the amount in half and using canned and drained chickpeas or white beans. Add the unsweetened plant milk, and whisk again. The recipe is easy and made from simple whole foods ingredients IN YOUR BLENDER. In the south, we are known for having very rich/savory dishes. All Rights Reserved. Immediately pour the soup into 3 (8-oz) mason jars and put the lid on each. Turn the heat to high, cover the pot, and bring the mixture to a low boil. mushrooms - I have always used classic white button mushrooms or baby bellas for this recipe. I don’t know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. Blend on high until the mixture is smooth and creamy, stopping to scrape the sides as needed. We use these jars as a 1:1 sub for a can of Campbell’s Condensed Cream of Mushroom Soup in any and all the casseroles and creamy recipes. In a soup pot, melt coconut oil over medium-high heat. Also, I like the black pepper because it gives the tiniest hint of spiciness, but feel free to cut it if you’d like! This soup is dairy-free, gluten-free, and oil-free. To make Vegan Cream of Mushroom Soup: in a large soup pot, melt the vegan butter over medium-high heat. Let them cool on the counter like this completely. Immediately pour the mixture into 3-4 8-oz mason jars and cover with canning lids. We’ve tested it with fresh white mushrooms, mushrooms, frozen mixed mushrooms, and also canned button mushrooms- If you want to make this soup with another vegetable (like spinach, celery, etc) I think it is a great framework for veganizing other “Cream of…” soups. Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) version in all your favorite casseroles! That’s super important when you’re freezing things in glass like this. It has the creamiest cashew based texture with ZERO lumps! The condensed soup will be quite thick now and is ready to use in your recipe! Condensed Cream of Mushroom Soup | Vegan. In a … We make vegan recipes that defy preconceived notions of plant-based food. You’ll need a medium saucepan with a lid and a high-powered blender or food processor (capable of blending cashews / hot liquids). When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for at least an hour to continue thickening. Let us know in the comments if you try anything different! Just be sure to use an unsweetened milk because an original flavor will be too sweet. If you need to substitute an ingredient in this recipe, here are our best tips: For the mushrooms: Use any mushrooms you want in this recipe. You can probably tell how much I like soups, since I’ve already made a bunch of them for this blog, like this one, this one and this one and let’s not forget this one!. 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