Vegan Condensed Cream of Mushroom Soup

This recipe is perfect for when you need a can of cream of mushroom soup for a casserole. It only takes about 10 minutes to make and tastes much better than the canned stuff! Here are the ingredients you will need to make it:

I used my vegan Chick’n Broth, but the soup would also be great with instant broth made with either my original or reduced sodium Magickal Broth Powder. Add the Magickal Seasoning Blend (original or low sodium) to the broth in a medium-sized glass or plastic bowl, and whisk together:

Add the cornstarch and whisk until smooth:

Add the unsweetened plant milk, and whisk again. I use unsweetened Silk Soymilk, but any neutral flavor unsweetened plant milk should work. Just be sure to use an unsweetened milk because an original flavor will be too sweet.

Melt the vegan butter and whisk it in. I use Earth Balance, but any vegan butter should work.

Mix in the mushrooms:

Cook for two minutes in the microwave on high power, then stir with a whisk. The mixture will still be very thin:

Cook for two more minutes and whisk again. The mixture will be getting thicker now:

Cook for a final two minutes and whisk again. The condensed soup will be quite thick now and is ready to use in your recipe! I’ll be posting my vegan green bean casserole recipe next!

 

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Vegan Condensed Cream of Mushroom Soup

Perfect when you need a can of condensed cream of mushroom soup for a recipe!

Course Soup
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 1 10 1/2 oz can of soup
Calories 240 kcal
Author Deborah Mesdag

Ingredients

  • 80 g (1 c) Chopped Fresh Mushrooms
  • 120 g (1/2 c) Vegan Chick'n Broth
  • 6 g (1 1/2 tsp) Magickal Seasoning Blend
  • 16 g (2 TBS) Cornstarch
  • 150 g (5/8 c) Unsweetened Plant Milk
  • 14 g (1 TBS) Vegan Butter

Instructions

  1. Add the Magickal Seasoning Blend (original or low sodium) to the broth in a medium-sized glass or plastic bowl, and whisk together. I used my vegan Chick’n Broth, but the soup would also be great with instant broth made with either my original or reduced sodium Magickal Broth Powder. (See the blog post for all of the seasoning recipe links.)

  2. Add the cornstarch and whisk until smooth.

  3. Add the unsweetened plant milk, and whisk again. I use unsweetened Silk Soymilk, but any neutral flavor unsweetened plant milk should work. Just be sure to use an unsweetened milk because an original flavor will be too sweet.
  4. Melt the vegan butter and whisk it in. I use Earth Balance, but any vegan butter should work.
  5. Mix in the mushrooms, then cook for two minutes in the microwave on high power, then stir with a whisk. The mixture will still be very thin.

  6. Cook for two more minutes and whisk again. The mixture will be getting thicker now.

  7. Cook for a final two minutes and whisk again. The condensed soup will be quite thick now and is ready to use in your recipe!

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