I absolutely love this condensed cream of mushroom soup recipe adapted from Know Your Produce. This is a staple recipe I will use time and time again. You can use this condensed soup the same way you use canned cream of mushroom soup. Use it “as is” in recipes, or add a nice plant based milk and vegetable broth to make a delicious ready-to-eat soup.
If you are familiar with gravy making, this will be a breeze for you to whip up. I grew up around gravy, watching others make gravy, making gravy myself, and eating gravy. Oh, did I mention gravy? Think of this recipe as a thick gravy with mushrooms and onions.
To start the recipe prep, I cleaned and sliced about six baby bella mushrooms. Then I cut the slices in half to make two cups. I added dried thyme to this recipe because I knew I was going to use it in my green bean casserole. The thyme added some needed flavor to the soup, but you can keep it less flavorful for a certain recipe by omitting the thyme. I’ve given a measurable amount for all the fresh produce in the recipe, too (for example, “1 cup onion” instead of “1/2 onion”). Even with these measurements, feel free to increase the onions or mushrooms as you see fit for flavor or consistency.
For a gluten-free soup, use a gluten-free flour. A 1:1 ratio should work for the flour substitution. If you find the soup didn’t thicken, just add another teaspoon or two to a small amount of plant based milk or broth in a cup. Combine well, then stir this slurry into the soup, continuing to cook and stir.
For more flavor, you can add a pinch or two of garlic powder or onion powder. I didn’t add any extra onion powder or garlic powder to my soup base, but I found it did need a flavor boost later when cooking with it. After I stirred my green bean casserole, I wanted a stronger onion flavor, so I added a pinch of onion powder before baking.
To turn this gravy-like condensed soup into bowls of soup, just add another 1/2 to 1 cup of both the plant based milk and broth once the soup base has thickened. After making your soup, check for salt and black pepper to taste. For a smoother soup, add the condensed soup to a blender or food processor. Then return the base to the pan and add the additional plant based milk and broth.
This condensed soup will keep in the refrigerator for up to one week.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
cups
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- 1 tablespoon olive oil
- 2 cups baby bella mushrooms washed, sliced, and the slices halved
- 1 cup yellow onion chopped, about 1/2 large onion
- 2 teaspoons garlic minced, about 3 cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme optional
- 3 tablespoons all purpose flour or gluten-free flour, if desired
- 1 cup vegetable broth or stock
- 1 cup oat milk* or other plant based milk
- onion powder or garlic powder or both, optional
Ingredients
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- In a skillet, heat the olive oil. Add the mushrooms, onions and garlic to sauté for 3 minutes. Add the dried thyme, salt and pepper and cook 2 minutes more.
- Reduce heat and stir in the flour 1 tablespoon at a time, until the vegetables are coated and the flour is pasty.
- Stir in the milk and broth, breaking up flour clumps and smoothing the sauce as you go.
- Increase the heat to medium for 30 seconds, then reduce to medium-low, stirring constantly for 5 to 7 minutes or until the soup thickens to a gravy consistency.
- Use immediately or, once cooled slightly, store in the refrigerator for up to one week.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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