Non-Dairy Cream of Mushroom Soup Substitute

From: Andi of Longmeadow Farm

On Nov 24, 2009

Excellent! I used this as a vegan cream of mushroom soup for green bean casserole, and let me tell ya, this is da' bomb! Very delicious indeed, and was so perfect in all ways. I used Silk organic unsweetened milk. Thickened perfectly, and was so delicious, people were hoping I made extra soup. No. Sad faces abounded. Thank you! Made for Thanksgiving 2009

From: cathianne

On Sep 24, 2009

My son is allergic to dairy and soy - what a great recipe this is! I used shortening instead of margarine because it's hard to find a completely dairy-free one in my area. Rice milk worked well, although I used some corn starch in place of one of the T of flour, because I thought that might thicken the thin rice milk better. It did thicken it - no idea if it would have been OK anyway. I doubled the mushrooms and onions and added a very finely minced spicy pepper. It was so good we were tempted to just eat it straight, but I did forge ahead and put it in the tuna casserole. It was actually the best tuna casserole ever. I think we'll keep using this even if he outgrows his allergy!

From: Anjaylah

On Nov 30, 2007

Wow, I like this better than what comes in a can! So simple to make too. I used canned sliced mushrooms, drained them, put them in the pan and choppped them up. I added a dash of garlic salt to give a little extra flavor. THANK YOU FOR POSTING!

From: Linorama

On Nov 23, 2007

This is a great substitute and I'm glad to have it in my arsenal! I used double the mushrooms, added a small clove of garlic, and tweaked the salt and onion levels a bit. I have used this recipe to make a vegetarian tater tot casserole, as well as green bean casserole - and got delightful results. Thank you for this recipe!