Cream Of Mushroom Soup Substitute
Imagine having a creamy, homemade Cream Of Mushroom Soup Substitute ready in under 30 minutes—no canned soup required. This recipe is savory, dairy-free, and free of mystery additives, and tastes better than store-bought versions.
Ingredients
- 12 ounces fresh mushrooms, sliced white button or cremini
- 1 tablespoon unsalted butter or olive oil for dairy-free use coconut oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour swap with gluten-free flour or arrowroot powder
- 2 cups low-sodium vegetable or chicken broth homemade or store-bought
- 1 cup milk of choice dairy, almond, oat, or coconut milk for dairy-free
- 1 teaspoon fresh thyme leaves or ¼ teaspoon dried
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- Pinch nutmeg optional, for extra warmth
Instructions
- Heat the butter (or oil) in a medium pot over medium heat. Add onions and cook until golden.
- Stir in garlic for 30 seconds, then add sliced mushrooms, thyme, salt, and pepper. Sauté until mushrooms are browned.
- Sprinkle in flour and cook for a minute, then gradually whisk in broth. Simmer until thickened.
- Stir in milk and adjust seasoning. Simmer for 2 more minutes, then remove from heat.
Notes
Choose firm mushrooms without slimy spots. Let mushrooms dry before slicing for a nice sear.
Nutrition
Calories: 200kcal
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