Non Dairy Cream Of Mushroom Soup Recipes

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DAIRY-FREE CREAM OF MUSHROOM SOUP



Dairy-Free Cream of Mushroom Soup image

This homemade version of the canned standard- has no dairy or preservatives. Try it in your favorite green bean casserole recipe! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 cups.

Number Of Ingredients 10

2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 tablespoons cornstarch
4 cups unsweetened almond milk

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Nutrition Facts : Calories 139 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

NON-DAIRY 'CREAM' OF MUSHROOM SOUP



Non-Dairy 'cream' of Mushroom Soup image

Low fat, low cholesterol 'cream' soup made without milk or cream. You can use almost any vegetable in this, or add a variety of seasonings to suit your own taste. My sister created this recipe after her husband had quadruple bypass surgery: he needed reduced fat and cholesterol, and she needed non-dairy.

Provided by Demented Nana

Categories     Vegetable

Time 25m

Yield 10 cups, 8-12 serving(s)

Number Of Ingredients 5

8 cups chicken broth
3 1/2 cups mushrooms
1 cup non-dairy powdered coffee creamer
2 tablespoons cornstarch
1/2 cup water

Steps:

  • Bring broth to a boil over medium heat.
  • Slice mushrooms while broth is heating, and add to broth when it comes to a boil.
  • Reduce heat and simmer 15 minutes until mushrooms are cooked.
  • Stir in powdered non-dairy creamer.
  • Mix cornstarch and water, and slowly stir mixture into soup until it is as thick as you like it.
  • Serve immediately.
  • Note: Recipe can easily be halved or quartered.
  • Note: Seasonings such as salt, pepper, parsley, garlic, or Italian seasoning can be added to suit individual taste.
  • Note: Celery, caulifower, broccoli, or asparagus can be substituted for mushrooms.

Nutrition Facts : Calories 116.9, Fat 5.6, SaturatedFat 4.2, Sodium 786.5, Carbohydrate 10.2, Fiber 0.3, Sugar 7.7, Protein 6.4

MUSHROOM SOUP WITHOUT CREAM



Mushroom Soup Without Cream image

A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms.

Provided by KitKat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks
½ cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
½ cup chopped green onion

Steps:

  • Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
  • Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.6 g, Cholesterol 8.2 mg, Fat 3.8 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 560.9 mg, Sugar 4.3 g

NON-DAIRY CREAM OF MUSHROOM SOUP SUBSTITUTE



Non-Dairy Cream of Mushroom Soup Substitute image

After following the ongoing debate over canned soups- I realized that I couldn't comment because I have never made any casserole type dishes involving cream of mushroom soup because they are all dairy and for religious reasons, we don't mix meat and milk. So I created this substitute, which is really authentic... I will weigh in on the debate after tonight's dinner!

Provided by Miraklegirl

Categories     Sauces

Time 6m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon pareve dairy-free margarine
1/4 cup chopped mushroom
1 tablespoon minced onion
3 tablespoons pareve dairy-free margarine
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups soymilk, heated

Steps:

  • Melt 1 tbsp margarine and sauté vegetables lightly.
  • Remove from pan.
  • Melt 3 tbsp margarine.
  • Whisk in 3 tbsp flour and seasonings.
  • Cook for about one minute, stirring frequently.
  • Slowly add hot soy milk, stirring with a whisk to prevent lumps.
  • Add vegetables back in.
  • Cook until thick, stirring constantly.

Nutrition Facts : Calories 260.1, Fat 5.7, SaturatedFat 0.7, Sodium 1319.6, Carbohydrate 39.2, Fiber 3.1, Sugar 13, Protein 13.1

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