This is the very first recipe on Seitan Beats Your Meat that contains mushrooms, and it stars mushrooms as the main ingredient at that. Why, might you ask, is that significant? Well, out of all of the food in the world, there are very few that I dislike, and mushrooms happen to be one of them*. Your follow up question may be why I would be making (and presumably eating) cream of mushroom soup.
The primary reason for that is because cream of mushroom soup is the first step of making vegan green bean casserole, a childhood favorite at Thanksgiving. I had no idea it contained mushrooms because Campbell’s Cream of Mushroom soup is a gelatinous glob of starch that doesn’t resemble mushrooms in any way. The other reason is because this blog is not all about me. While I could’ve made it with onions or zucchini to spare my palate of funky-textured fungi, I wanted to prepare this recipe exactly as it would appear on the blog so that the recipe would be accurate. I’m taking one for the team, dear readers. I’m not eating as a soup though. That’s too much.
*The other ones are seaweed and eggplant.
As I mentioned above, this soup is a far cry from that globby chunk chunk in the can. It starts with fresh onions, mushrooms, and garlic sautéed in vegan butter until fragrant. The earthy, savory mushroom flavor permeates the soup, giving your casseroles another layer of flavor. I’d recommend using oat, almond, or cashew milk for the non-dairy milk. These milks have a creamy consistency and don’t have a strong flavor of their own. Soy milk can have an overpowering beany flavor that competes with the delicate flavors of the soup.
Get the recipe:
- 2 tablespoons vegan butter
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups mushroooms, finely chopped (about 1/2 container)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper, or to taste
- 2/3 cup vegan chicken-style broth
- 1/4 cup all-purpose flour
- 1 cup non-dairy milk
- Melt the vegan butter in a saucepan over medium heat.
- Add the onion and saute until golden, 4-5 minutes.
- Add the garlic and cook for 30 more seconds.
- Add the mushrooms and continue cooking until the mushrooms are browned and fragrant, 4-5 minutes.
- Add the salt and pepper and stir.
- Stir the flour into the broth, making sure to break up any lumps.
- Slowly pour the flour and broth mixture into the saucepan, stirring constantly.
- Pour in half of the non-dairy milk.
- Stir the soup frequently until it thickens, then remove from heat.
- Add the remaining non-dairy milk, adding more if you prefer a thinner soup.
- Taste and adjust flavors before serving.
- You can double the recipe if you'd like to have some soup leftover after making casserole.
- I'd recommend using oat, almond, or cashew milk for the non-dairy milk.
- If you're making green bean casserole, but not a fan of mushrooms, you can replace them with chopped zucchini or more onions.
- The soup tends to thicken up more after cooling. Simply heat up and thin it out with a bit of non-dairy milk.
Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 189Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 309mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 10g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Once you’ve made the soup, you can head over to my Green Bean Casserole recipe. Looking for some other ways to use cream of mushroom soup?
- Veganize another casserole recipe that calls for a can of cream of mushroom soup.
- Eat it as a soup.
- Add some sage and thyme and turn it into gravy.
- Use it in place of cream in a soup recipe.
- Use it as an “alfredo” sauce for pasta.