Cream Of Mushroom Soup Substitute
Looking for a simple, creamy Cream Of Mushroom Soup Substitute that’s ready in under 30 minutes? This homemade swap gives you total control over flavor and nutrition, making it dairy-free and vegan-friendly.
Ingredients
- 12 oz fresh mushrooms (cremini + white button) sliced
- 1 Tbsp olive oil or vegan butter
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 2 Tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 cup low-sodium vegetable or chicken broth
- 1 cup whole milk, unsweetened almond milk, or coconut milk
- 1/4 tsp dried thyme (or 1 tsp fresh thyme leaves)
- 1/4 tsp kosher salt
- 1/8 tsp fresh ground black pepper
- nutmeg pinch (optional, for warmth)
Instructions
- Heat oil or vegan butter in a medium pot over medium heat. Add onion and a pinch of salt; cook until translucent. Add garlic and cook for 30 seconds.
- Stir in mushrooms and thyme. Cook until golden and liquid evaporates.
- Sprinkle flour over mushrooms and stir for 1-2 minutes.
- Slowly pour in broth while whisking. Bring to a simmer until thickened.
- Carefully transfer hot soup to a blender and blend until velvety.
- Return soup to the pot and stir in milk, salt, pepper, and nutmeg. Warm gently.
- Ladle into bowls, garnish with fresh herbs, and serve.
Notes
Store leftovers in the fridge or freezer. For a thicker filling in pot pies, increase flour. Avoid slicing mushrooms too thin.
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