Cream of Mushroom Soup

Green bean casserole has always been my favorite side dish at holiday dinners (sorry mashed potatoes). When I went vegan, I knew there had to be a way to make this dish vegan or I’d cry. Yes, the year that we messed up the green bean casserole and didn’t have it for Thanksgiving is infamous with my family.

Even after years, and all the great vegan products that have come out lately and hit mainstream grocery stores, I still cannot find pre-made vegan cream of mushroom soup. When I Google canned vegan cream of mushroom soup I only find recipes, and some of them are complicated!! We all have enough going on for holidays, especially if you have multiple dishes to make, are hosting, or just don’t want to spend hours in the kitchen!

Here is MY recipe that works really well with my green bean casserole.

PS. I follow the green bean casserole recipe on the back of the French’s Crispy Fried Onion container, but substitute this soup and some original flavor oat milk or other dairy-free, unsweetened milk to veganize! You know what else? This recipe yields enough soup that I can freeze half of the soup when I make it for Thanksgiving and use the rest for green bean casserole at Christmas!

I hope you find it as easy, and as delicious as I do!

Ingredients:

• 1 tsp olive oil
• 1 small white or yellow onion, finely chopped
• 1/2 lb baby portabella mushrooms or other small mushrooms, thinly sliced or chopped
• 1 tsp garlic powder
• 1 tsp thyme (recommended but optional)
• 3 Tbsp flour
• 2 cups vegetable stock or broth
• 1/4 cup non-dairy, unsweetened, original milk (I prefer oat milk)
• salt and pepper to taste

Directions:

1. Heat olive oil in a medium/large pan over medium-high heat.
2. Add onion and saute until translucent, not brown.
3. Add mushrooms and saute until tender (about 5-8 min) stirring frequently. (Tip: I use a mandolin to get my mushrooms nice and thin quickly! I’m so slow with chopping and cutting so having a mandolin saved me so much time.)
4. Stir in a pinch of salt and pepper, garlic powder, and thyme if desired.
5. Sprinkle the flour over the veggies in the pan.
6. Stir in 1 cup of vegetable stock or broth until the flour blends in and cook until it boils.
7. Stir in the remaining broth and non-dairy milk.
8. Reduce heat to simmer.
9. Add any salt, pepper, or additional broth/stock to taste and desired consistency.
10. Remove from heat and serve!

Enjoy!