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Condensed Cream of Mushroom/Chicken Soup {Dairy Free}

soup

I love this recipe and use it all the time! It’s very easy and works well anywhere a can of condensed soup is called for and it is equal to 1 can.

It seems like a thick, alien substance once it’s done, but have you seen the canned stuff? It’s holds the shape of the can until it’s very thoroughly mixed! That’s similar to this recipe, it seems weird and alien-like, but it works really well in recipes 🙂

 

Condensed Cream of Mushroom/Chicken Soup
 
Ingredients
  • 2 Tbsp. Ghee
  • 3 Tbsp. tapioca flour or cornstarch (I don't recommend arrowroot for this particular recipe)
  • ¾ C non-dairy milk
  • ¾ C chicken broth
  • salt and pepper to taste (roughly ¼ - ½ tsp. each)
For cream of chicken soup, add in:
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp. parsley
  • ½ C cooked, shredded chicken
For cream of mushroom soup, add in:
  • ¼-1/2 C. mushrooms
Instructions
  1. Start by melting butter in non-stick skillet over med heat. If making cream of mushroom soup, add mushrooms and saute until soft. Once they get soft, I cut mine with a wooded spoon so I don't have huge chucks of mushrooms in my soup.
  2. Then, slowly add the milk alternative and chicken broth.
  3. Mix the cornstarch, arrowroot, or tapioca flour with 2-3 Tbsp. cold milk alternative in a small bowl until the flour is dissolved. Briefly set aside.
  4. Bring the milk/broth mixture to a boil.
  5. Stir the flour mixture again if needed. Then slowly add to the pan, stirring constantly until thickened.
  6. If your mixture needs to be thicker, mix 1 tsp. cornstarch at a time with some cold water and add the the soup.
  7. Add salt and pepper to taste. Then add the onion powder, garlic powder, parsley and cooked chicken if you are making cream of chicken soup. Taste and adjust seasonings as desired.

 



Try this recipe in my yummy green bean casserole!

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Comments

  1. I made this today for a tator tot hotdish. I thought it made at least a can and a half’s worth though- which was fine since I had extra beef and veggies. Next time I’d cut the milk and broth to 3/4 cup each though. Thanks for a good gluten-free recipe!

  2. overgrownwaltz-
    Thanks for your feedback! I think you’re right and I’ll put a note on my post about this recipe being equal to about 1 1/2 cans.

  3. Thank you, thank you, thank you for this recipe! I haven’t had a decent casserole (without consequences!) for over a year since I was diagnosed with dairy and soy allergies. I made my favorite casserole tonight (which incidentally is called Favorite Casserole!) and it was delicious! The texture and taste were spot on without the allergens (and chemicals!) – I almost cried it tasted so good!!

  4. lilbritt_82 says:

    This recipe has changed my dairy-free cooking completely! I jumped up and down when I saw this recipe. I just fixed it and it was amazing, better than canned cream of anything ever!! I’ll now be able to fix some of my husband’s fav dishes that I couldn’t fix before. Thanks so much for all of the recipes, its so hard to cook good tasting dairy-free foods and you’ve made that possible 🙂

  5. lilbritt_82:

    Thank you sooo much! This was one of the first recipes I had to have when going dairy free! So glad you liked it 🙂

    Cassidy

  6. Thanks for this recipe! I plan on trying it out since dairy/gluten free for my son = my husband complaining about none of his favorite foods including dishes that use mystery cream of soups.

  7. Just wondering – have you ever used this in a freezer meal? I am looking for some good dairy/soy free recipes to do some freezer cooking, but I don’t know how this will hold up compared to commercial cream soup. Thanks!

    • Hi Angie! I’m sorry to say that I’ve never tried freezing it, so I have no idea how it will hold up – sorry!!!
      If you give it a shot please come back and let me know if it worked or not.

      Sorry I couldn’t be of more help!
      -Cassidy

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Love, Cassidy