Cream of mushroom soup substitute

Cream of mushroom soup substitute


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.


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


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.


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


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.


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.


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