Vegan Condensed Mushroom Soup (perfect for casseroles)
Works great for casseroles such as green bean casserole or you can use it to make a quick cream of mushroom soup. 1 recipe is equivalent to 1 can of soup. Gluten-free and oil-free options and freezer-friendly! Adapted from Culinary Hill.
Cuisine: American, Canadian
Servings: 2if making soup (1 recipe is equal to 1 can)
In a medium bowl whisk together the plant-based milk, flour, vegetable broth powder, salt, and pepper. Whisk well to make sure there are no lumps. Set aside.
Melt the vegan butter in a sauce pan over medium-high heat. Add the onion and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have browned, reduced in size and begin to release juices, another 5 minutes.
Pour the plant-milk mixture in with the mushrooms and continue to cook, stirring often, until the condensed soup has thickened, about 3 more minutes. The soup will thicken even more once cooled. Store in a sealable jar in the fridge for 3 - 5 days or it can be frozen for later. This recipe is equivalent to one can of soup. You can use it in casseroles or where other recipes call for condensed soup, or you can use it to prepare soup (see below).
To serve as soup:
Combine the condensed soup with 1 cup of water in a medium sauce pan. Bring to a gentle simmer and heat through.
Gluten-free: the flour in this recipe acts as a thickening agent, so you can substitute with any gluten-free alternative that will thicken. My research tells me that substituting the flour with 2 tablespoons of cornstarch would be the best option.Oil-free: use water or vegetable broth instead of the vegan butter to sauté the vegetables.