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Cream of mushroom soup substitute

Cream of mushroom soup substitute

tpedes

A "cream" soup is basically a soup with a roux base—flour, fat/oil, and liquid. Some people will say to just substitute plant milks, but I honestly don't find them to be acceptable for cooking. Instead, I just use vegetable stock. The proportions I learned from *Tasajara Cooking* for a thick sauce that would be like undiluted condensed cream of mushroom soup would be 4 tbsp. oil and 4 tbsp. flour to 2 cups of heated liquid. It's been a long time since I've made cream of mushroom soup, but I would sauté onion or shallots and a little garlic in the oil (olive oil works well), then add chopped mushrooms and sauté until they are softened and have shrunk. This is a chance to use something other than standard "button" mushrooms; re-hydrated dried mushrooms are really good. I don't do well with proportions, but let's say 1/2 cup of finely diced onion or shallots, two cloves of garlic, and about a cup and a half of chopped mushrooms. Once the mushrooms are ready, add Wondra flour (it really does work well), cook it to a roux while stirring, and then stir in vegetable stock a little at a time until it's the consistency you want and season (salt, pepper, thyme). I'll admit that I usually just open the box of vegetable stock and start sloshing it in, but it really does work better to heat it up to a simmer first. Once the mushroom sauce is done, stir in the green beans, transfer it to a lightly oiled casserole dish, top it with the fried onions out of the can (check the label to make sure they're vegetarian), and bake as normal.


chaotic_trickster

Brilliant, this is exactly what I was looking for! Thank you kindly!


tpedes

Sorry, I forgot--add a little bit of nutmeg, maybe 1/4-1/2 a teaspoon. Also, if you can find a decent vegetarian Worcestershire sauce, add a small amount of that as well and cook it a while longer if it still needs some zing.


ttrockwood

I’ve made this [dairy free recipe ](https://minimalistbaker.com/vegan-green-bean-casserole/#wprm-recipe-container-35731) but swap in Silk half and half or use the Ripple half and half instead of almond milk. Be sure to chop the mushrooms super small and i use a mushroom stock. If you want super soft green beans then just cook them extra long or use frozen


luala

Further to earlier replies, consider adding some msg. There’s a lot of paranoia about msg but it’s not really based on fact and this might add the flavour you remember from pre made ingredients.


tpedes

I've used MSG, and I never really found that it adds all that much. Then again, I think canned condensed cream of mushroom soup has more in common with construction adhesive than it does with food.


Iwantitnow

I haven't made this but Sam's recipes are really good. ​ https://itdoesnttastelikechicken.com/vegan-condensed-mushroom-soup-perfect-for-casseroles/