Ingredients for Non Dairy Cream Of Mushroom Soup Substitute
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How to Make Non Dairy Cream Of Mushroom Soup Substitute
- Melt 1 tablespoon of margarine in a medium saucepan over medium heat.
- Add 1 cup of sliced mushrooms and 1/2 cup of chopped onion. Sauté for 3-4 minutes, until softened.
- Remove vegetables from the pan and set aside.
- Melt 3 tablespoons of margarine in the same saucepan.
- Whisk in 3 tablespoons of all-purpose flour, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of dried thyme. Cook for about 1 minute, stirring constantly, until the mixture is smooth and lightly browned (this is your roux).
- Gradually whisk in 2 cups of hot soy milk (or other plant-based milk), stirring continuously to prevent lumps. Bring to a simmer.
- Add the sautéed mushrooms and onions back to the saucepan.
- Reduce heat to low and simmer for 2-3 minutes, or until the soup has thickened to your desired consistency, stirring frequently.
- Taste and adjust seasonings as needed.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
51g
Fat
3g
Carbs
13g
