Cream of Mushroom Soup

Though it’s quite tasty and comforting straight from the bowl, it’s best for casseroles. Mmm-mmm!

Makes around 6 cups.


  • 6 cups of almond/soy or other non-dairy (vegan) milk (I used 2 cups of an almond coconut blend and 4 of soy.)
  • 2 5.3 oz jars of sliced mushrooms (I used Pampa, which I found at the dollar tree. These are a product of Holland. Do not get mushrooms from China.)—If you cannot find this, or do not want to use this, you can also slice fresh mushrooms (about 2-3 cups) or use other canned mushrooms (about 10-14 oz).
  • 1/2 medium or 1 small onion, diced or chopped
  • 3-4 tsp onion powder
  • 2-3 tsp garlic powder
  • a full handful of parsley flakes
  • 2 tsp sea salt
  • 1/4-1/2 cup of non-GMO cornstarch
  • a little bit of cold water (for mixing with the cornstarch to make a rue)

To Make:

  1. Pour the almond/soy milk into a large sauce pan or a big-enough (but not-too-big) pot.
  2. Add mushrooms, onion, and seasonings.
  3. Stir.
  4. Stirring occasionally, gradually bring to a boil (over medium or between medium and high heat). The higher the heat, the more often you should stir, to prevent burning. A little scalding on the bottom won’t ruin the taste, but too much most likely will.
  5. If onions are not yet tender, reduce heat and keep cooking until they are tender, and then bring to a boil again. Remember to stir occasionally.
  6. Taste to make sure it is seasoned enough. Add a little bit more, if necessary (this was not necessary for me, if I remember correctly). Do not add more salt. You can add more salt after cooking, as you go to eat it, or when you use it in casseroles, but you do not want to over-salt it during the cooking process. Yuck.
  7. Thoroughly mix cornstarch with just enough water to make a thick rue. Try to avoid lumps. You can press them against the edge of the bowl, cup or whatever you are using to make them into powder again and mix them in. A few lumps may be ok, and you can also sift them out.
  8. When soup is boiling, pour the rue in slowly, stirring as you pour.
  9. Stir well.
  10. Stir constantly until the soup begins to thicken. Make more rue if the soup has not begun to thicken after about 5 minutes. I think I used about 1/2 cup of cornstarch.
  11. Remove from heat and let it set. The soup should thicken more.
  12. If using for casseroles, refrigerate for a couple of hours—at least—mine sat overnight—before using.

gbcasserole3I did not get a picture of the soup before I put it into the casserole (I’m sorry!), but here’s what it looks like in green bean casserole. It’s delicious!


Categories: soups&stews | Tags: , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

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  1. Pingback: Green Bean Casserole | Miss Jessie's Kitchen

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