This soup is a great substitute for canned cream of mushroom and can be used anywhere that condensed cream-of-mushroom is called for. Feel free to use the dairy free alternatives in the ingredient list,and substitute in vegetable stock to make a vegan version. This makes the equivalent of one large can of mushroom soup, or serves 2 as a soup course.


8 oz. canned mushrooms, minced
2 tbsp. butter OR dairy free margarine
1 tsp. onion powder
1 tsp. salt
Pepper to taste
3 tbsp. (about 1.5oz or 42.5g) Better Batter flour
3/4 cup chicken stock
3/4 cup milk OR soy creamer, heavy almond milk (plain),

To make soup: Melt the margarine in a skillet and add the mushrooms, onion powder, salt and pepper. Stirring often, cook til mushrooms begin to soften and exude their liquid, about 6 minutes.

Stir in flour and cook a minute. Add the chicken stock, and bring to a simmer.

Add the milk, soy milk, or almond milk and simmer til sauce thickens, about 10 – 15 minutes.

Taste and adjust the seasonings.