I originally developed a quick, short-cut dairy-free cream of mushroom soup just so my husband could eat one of his favorite side dishes, green bean casserole. It is almost the same as my dairy-free condensed soup alternative, just with a few changes.
My daughter also really likes green bean casserole, so I had her taste test the soup as I was making it one day (I normally taste test a lot instead of using a recipe when cooking). She said, “Forget the casserole; I’ll just eat this soup.” I went ahead and made the casserole, but she had a small cup of the soup too.
Although it is great to use fresh ingredients to make this soup, it also is still really good when you use canned and dried ingredients that require less prep. The short-cuts make this a good soup to make while camping, from just pantry ingredients, or when you are in a hurry.
To make when camping without refrigeration, you can use shelf-stable almond milk and oil (olive, pecan, etc) instead of margarine or butter.
Easy Dairy-Free Cream of Mushroom Soup
Ingredients
- 3 Tbsp. butter or oil
- 3 Tbsp. Wondra flour
- 1 1/2 c. almond milk
- 1 c. chicken broth
- 2 small cans sliced mushrooms, drained OR equivalent cooked sliced mushrooms
- 1 1/2 Tbsp. lower sodium chicken base (Better Than Bullion)
Instructions
- Melt butter or pour oil in a skillet
- Stir in flour and cook for a minute.
- Slowly whisk in chicken broth and almond milk.
- Add mushrooms.
- Whisk in the chicken base.
- Serve warm or use in another dish like green bean casserole.