Mushroom Soup No Dairy Recipes
DAIRY-FREE CREAM OF MUSHROOM SOUP
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
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
MUSHROOM SOUP WITHOUT CREAM
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
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
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
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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