No one will believe VEGAN Cream of Mushroom Soup…is actually vegan! Not even YOU! It’s sooo creamy and rich, made with fresh mushrooms, almond milk, and (bonus!) gluten-free flour. If you need an easy, homemade cream of mushroom soup for green bean casserole, pasta sauce, or a bowl of comfort, this is your new favorite soup recipe!
You really won’t believe this is vegan cream of mushroom soup
I’ve made variations of homemade cream of mushroom soup for many years.
This vegan cream of mushroom soup has been my go-to secret recipe for many years. And now it’s not a secret anymore!
This recipe is dedicated to my mom, who helped test and finalize the recipe a few years ago.
Btw, just because she’s Momma TKG doesn’t mean I get a pass on my recipes. If something isn’t right, she’ll let me know. So, thanks mom…we nailed this one! And it’s quite a hit!
Vegan Cream of Mushroom Soup RECIPE VIDEO:
Why vegan cream of mushroom soup?
For this post, I wanted you, my beloved reader, to have a dairy-free, gluten free, truly low-sodium, alternative to canned, cream of mushroom soup.
I mean…everyone should have this recipe…even if you’re not vegan!
It’s such a major player in cream of anything soup, baked casseroles, and alfredo sauce pastas.
And…it’s soup season!
It’s also very similar to my Vegetarian Mushroom Stroganoff, which gets served over pasta noodles. YUM!
What I LOVE about Vegan Cream Of Mushroom Soup:
- uses unsweetened almond milk in place of heavy cream (or any non-dairy milk)
- NO weird ingredient substitutes
- not thickened with potatoes (nothin against ’em)
- uses chickpea flour instead of all-purpose flour
- budget-friendly because it uses everyday pantry ingredients
- tastes rich, creamy, and savory…with zero guilt
How do you make cream of mushroom soup?
Step 1. Heat OLIVE OIL and sauté MUSHROOMS over medium-high heat, stirring as needed.
Step 2. Add SHALLOT (or onion) and GARLIC, sautéeing a few minutes until fragrant and tender.
Step 3. Stir in CHICKPEA FLOUR and allow to become absorbed by the mushrooms (about 1 minute). This is known as a ‘roux‘.
Step 4. Add DRY SHERRY and stir into mushrooms.
Step 5. Then, add ALMOND MILK to the mushrooms in very small amounts. Whisk vigorously during this process as this helps smooth out the lumps. Continue this process until all of the milk is used.
You can substitute any unflavored non-dairy or dairy milk for this recipe.
Step 6. Bring everything just to a boil, whisking continuously; then turn heat to medium-low and simmer until the mushroom soup thickens to your ideal consistency.
Serve warm, or allow to cool, then refrigerate in an airtight container up to 5 days.
* See full recipe below
See full recipe below…and know that it really is that simple!
Vegan Cream of Mushroom Soup Ingredients:
extra virgin olive oil – Feel free to use your favorite oil of choice. I personally love the rich flavor EVOO brings to the table.
mushrooms – I have always used classic white button mushrooms or baby bellas for this recipe. In my mind, there’s no need to get fancy or expensive mushrooms, but you if wanna, hey knock yourself out!
shallot – These are in the onion family, but are considered milder in flavor and aroma. If you don’t have shallots, my second favorite option is the almighty green onion.
fresh garlic – I highly recommend fresh garlic (for all things) but garlic powder would work fine too.
chickpea flour – also called garbanzo flour is how we roll for this gluten-free mushroom soup recipe. If you’re not gluten restricted, you can use all-purpose flour, you’ll need to cut the amount in half.
dry sherry – Optional ingredient, but highly recommended. I love the flavor and aroma dry sherry brings to this mushroom soup recipe.
unsweetened almond milk – you can use any non-dairy milk for this recipe. My readers have offered testimonials for various types of milk and they all win! You can also do 1/2 milk and 1/2 vegetable broth for a lower calorie option. It won’t be quite as creamy but it will still be delish!
nutmeg – This is optional, of course, but nutmeg is a classic ingredient in any cream of mushroom soup, in my book.
Kosher salt
black pepper
Recommended Tools
- chef knife
- cutting board
- 3.5 qt skillet or saucepot
- Microplane fine grater (to grate whole nutmeg)
- whisk
- glass storage jar and plastic lid
Grab these festive holiday recipes
Can’t Believe It’s Vegan Green Bean Casserole is made with my vegan cream of mushroom soup!
Maple Roasted Brussels Sprouts is a festive, sweet, and savory holiday side dish.
Fall & Winter Sweet Potato Salad has all the holiday flavors in one dish.
More quick and easy vegan recipes
Check out my 15-minute Kale Chickpea Soup In A Hurry…it’s possibly my quickest cold weather recipe.
Also, my Southwest Vegan Tortilla Soup can be on the table in 30 minutes. Crazy easy and delish!!
Here’s my cold symptom reliever soup Feel Better Pho. It’s a quick, Asian-inspired, vegan soup with noodles, veggies, broth and a few toppings.
Vegan Cream of Mushroom Soup Recipe Tips
Mushroom tip:
Mushrooms shrink to about 1/4 of their original size when sauteed.
Avoid lumps / clumps:
After you saute the veggies with the chickpea flour, be sure to whisk in only SMALL amounts of the almond milk and repeat until the milk is gone.
This should create a non-lumpy sauce. Trust me, once the lumps happen, they’re impossible to remove.
Regarding the color:
Sometimes I’ll replace 1 cup of the almond milk with veggie broth. When I do, I prefer to use a light-colored broth (not brown) to keep the soup color on the light side.
Also, when browning the garbanzo flour, the longer you do it, the better the flavor (b/c it reduces bitterness), but realize it might make your soup take on a light brown color.
Regarding the consistency:
This really depends on how long you simmer it, which means the longer you simmer, the thicker the soup.
This soup will naturally thicken as it cools, and will naturally thin when reheated.
If the soup ever feels too thick for your liking, stir in small amounts of almond milk, stirring until desired consistency is reached. Repeat as needed.
If it feels too thin, simply heat it over medium heat to reduce the liquid and stir/whisk as needed until it thickens to your liking.
Vegan Cream of Mushroom Soup
Ingredients
- 3 Tbsp Extra Virgin Olive Oil
- 1/3 lb. Mushrooms chopped (about 3 cups)
- 2 Tbsp Shallot (or onions) finely chopped
- 2 cloves Garlic minced
- 1/2 cup Chickpea Flour (or 1/4 cup All Purpose Flour)
- 1 Tbsp Dry Sherry optional
- 2 cups Unsweetened Almond Milk or any milk
- Pinch fresh Nutmeg finely grated w/ Microplane
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
RECIPE VIDEO
Instructions
Saute the vegetables
- In a 3 quart skillet or sauce pot over medium-high flame, heat OLIVE OIL.
- Add MUSHROOMS; sauté and stir until lightly browned. (3-5 min).
- Add SHALLOT and GARLIC; sauté and stir until tender (1-2 min).
Make the roux
- Add CHICKPEA FLOUR; sauté and stir until veggies absorb flour (longer saute = browner color)
Turn it into soup
- Add (optional) DRY SHERRY; sauté and stir until it evaporates (about 1 min).
- Add ALMOND MILK in small amounts, whisking to ensure that flour dissolves and NO clumps appear; then add NUTMEG, SALT, and BLACK PEPPER.
- Bring just to a boil, then reduce heat to med-low, and simmer until sauce thickens, stirring as needed (7-10 min).
Serving and storage instructions
- Once the soup has become smooth and creamy, remove from heat; serve warm or allow to cool and refrigerate up to 4 days in an airtight container. Enjoy as a soup, or add to casseroles or pasta.
Tips to make the best vegan cream of mushroom soup:
- Tip #1. If you cook this soup longer than the instructions, you'll thicken the soup that you could use as a concentrate for Green Bean Casserole.Tip #2. To make the soup thinner, simply add ALMOND MILK in 1/4 cup amounts upon reheating to reach desired consistency.Tip #3. To make the soup thicker, simply heat it over medium heat to reduce the liquid and stir/whisk as needed until it thickens to your liking.Tip #4. You can substitute any milk for almond milk, depending on your taste preferences and dietary restriction.
RECIPE NOTES
Nutrition
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Wow! For some reason last night the soup wasn’t doing it for me, but this morning it tastes fantastic! (I think maybe it was the texture of the chickpea flour that was throwing me off, despite whisking it to the right consistency.) I can’t wait to make the green bean casserole for Thanksgiving today with this base. i did add a little extra garlic, sherry, and a teaspoon of nutritional yeast. Probably didn’t need to but am glad to have a little extra flavor since the soup has thickened up overnight and will need additional almond milk. I recommend making the soup in advance to give the flavors time to meld.
Awesome, Stephanie! I’ve always loved this right out of the pot, but then again EVERYTHING tastes better the next day 🙂 So glad you like the recipe and thanks SO much for stopping back by. Happy Thanksgiving to you and yours!
I doubled the recipe to make enough soup for the green bean casserole I will make tomorrow, and for a cup of soup for today’s lunch. It is absolutely delicious. So happy to have found this recipe. I used onion instead of shallot and included the optional sherry and nutmeg. So so good.
Awww YAY Gail!! This makes my day…I’m so happy you found the recipe. Thanks so much for stopping by to let me know! 🙂
Just made this with Ripple Half and Half and I’m in love! I’ve been missing cream of mushroom soup (and by extension, Green Bean Casserole) since being diagnosed with a dairy allergy. This tastes like the real thing! Thanks for a truly amazing recipe.
Jen…my day is made! I’m SO so happy you found this recipe and thank you for taking the time to let me know. I’m not diet-restricted, but I do love the challenge of making recipes undetectably plant-based 😉 Thanks again!
Love this creamy vegan soup.
Thanks so much, Gina…so glad you’re enjoying it! 🙂
what type of mushrooms did you use?
Hi Rachel, I use regular button mushrooms or baby bellas, depending on what’s available. Let me know if you have any other questions 🙂
Has anyone tried freezing this? I’d like to make it ahead of time and thaw for a quicker Thanksgiving meal prep 🙂
Hiya Lauren, I’ve done it. It works, but you might have to thicken it up by whisking in a bit more flour & milk (thoroughly mixed together before adding) while you’re reheating. Let me know if you have any more questions. Enjoy! 🙂
I made this with coconut milk and regular flour as it’s what I had on hand…unfortunately I didn’t see to decrease the amount of regular flour so it’s pretty thick…will try again another time! It smells great…will see how it tastes.
Hi Lauren, coconut milk should work fine, as long as you don’t mind the coconutty flavor 🙂 And yep, the recipe does say to reduce the AP flour in half. So, just add coconut milk in small amounts while you’re heating and stirring it and it should loosen right up. Hope that helps, lemme know if you have further questions 🙂
Honestly a really delicious and creamy recipe. I was skeptical at first b/c of the fact is was a MUSHROOM soup, and but this redeemed my interest in mushrooms.
Yay Leah! Thank you so much for your feedback. So glad you enjoyed! I don’t often eat cream of mushroom soup, but I crave this on the regular 🙂 Thanks again!
I just made your Mushroom soup recipe for lunch… it was awesome. I added a few things such as 1/4 C. Rehydrated Shitake Muchroons with liquid to the cooked mushrooms and 1/4 C. White Wine and added to the warm soup about 2 T. Miso paste in place of salt. It was really delicious. Thank you for the great recipe and the inspiration to customize to my taste.
Thanks Jane…glad you liked it! I’ve really been wanting to try dried mushrooms in it. And I’m always up for miso! Sounds like the perfect customizations! Thanks for stopping back by 🙂
Do you think I could substitute potato starch for the garbanzo flour? I want to make this for my vegan granddaughters for Passover and we don’t do chickpeas during Passover.
Hi Michele…great question! Unfortunately, I’ve never subbed potato starch for bean flour, so I’m not sure what results you’ll get. You can use all purpose flour if you don’t need a gluten free flour. If you end up experimenting with potato starch, please do come back and let me know how it goes! 🙂
Fab recipe! The above comments that say how easy yet delicious were spot on. Thank you!
Amelia…thank you! I always appreciate hearing about a positive experience with my recipes. Thanks for taking the time! 🙂
Hi there! Am allergic to nuts – do you think this recipe would work with coconut milk instead of almond?
Hi Jacqui, yep, that works. You’ll often see vegan cream of mushroom soup recipes made with coconut milk, but I like mine with almond milk…personal preference. You can sub 1 to 1. Hope you enjoy the recipe! 🙂
I got SO MANY mushrooms from a co-op and found this recipe. I was wondering if there were any way I could freeze this maybe?
Hi Alaina, you can freeze this soup like you would any other soup. During reheat, if it’s too thick, add a little almond milk, and if it’s too thin, mix a little chickpea flour with a little almond milk in a separate container (to remove lumps), add it to the soup, and gradually heat. Repeat either step until you get it where you want it. Thanks for asking…hope you love this one like we do! 🙂
I used cashew milk and was great. I too added more garlic and some garlic powder for a little more flavor.
Love hearing this, KG and thanks for the follow up! Btw, you added garlic?…you are my people 😉
This soup is so easy to make and super delicious!! My family loved it!
Awesome Mahima, we love this soup too!Thanks so much for the feedback…much appreciated 🙂
This recipe is fantastic!! I had all the ingredients on hand and we loved the results. I used water with a teaspoon of Bragg’s Amino’s for the saute as we don’t use oil. Otherwise I followed your recipe exactly and it was just perfect for this cold winter day! Thanks so much for sharing. I want to try more of your recipes!! You rock!!
So glad to hear it Joan…your feedback is so motivating to me and I’m excited for you to find other recipes you love! Send questions or comments my way any time!
Hi, you mentioned that to use this base as a general non dairy cream soup base you would choose a different flour than garbanzo. I prefer any type GF flours in general, whether bean, nut, or some blend of grains, and was curious which type you would recommend. I have a bag of dry brown lentils I could grind into flour, just got a bag of millet flour at the Indian grocery, where I saw garbanzo flour but didn’t buy it darn! I am trying to replace heavy cream in a fava bean soup recipe and searched and found this.
Hi Mary, actually I DO recommend garbanzo flour to use this soup as a base. I have noticed that you need 2x more garbanzo flour than you would, say, an all purpose flour for this soup. I haven’t tried brown lentil flour or millet flour, but will love to hear how either works out if you try them. Hope this answers your question 🙂
VERY GOOD. Made with regular flour (halved the amount), and rice milk (have nut and soy allergy). Turned out great; would make for non-vegan company without hesitation.
Thanks Cindy! The fact that you’d make this for non-vegan company says so much…and makes me happy to hear 🙂 Thanks for dropping back by and glad you loved it!
Would this be possible to can to offer more shelf life?
Hi Sommer, the only way I know how to get more shelf life from this recipe is to freeze the soup once it cools down.
Hi, I can’t wait to try this recipe for Christmas Eve. I have a question about the almond milk: did you use the shelf-stable one, or the ready-to-drink one in the Dairy case?
Hi Jackie, I used the shelf stable almond milk, but I would use the dairy case milk too. Just make sure to get plain, unsweetened almond milk. Hope you love it like I do! 🙂
I’m so confused. Are you missing a step? I see no reference to the veg broth in the ingredients list or the instructions, but you mention it in your intro. Also, why did you select chickpea flour, and could you include substitute suggestions for that and the sherry?
Hi Alisha, great questions! #1) I’ve edited the recipe and blogpost to include mention of the vegetable broth (it’s simply a lower calorie option). #2) I selected chickpea flour for it’s magical thickening powers as a gluten-free flour. You can use any flour you like, but realize that not all flours are 1:1, so you may need to cross reference the substituted amount. #3) You can use white wine in place of dry sherry, or simply leave it out. Hope that helps! 🙂
Sounds awesome. Do you know the nutitional facts? Thanks.
Hi Barb, I’m sorry, but I don’t offer nutrition information with my recipes at this time. I’m working towards that as a future offering. In the meantime, you’re most welcome to copy and paste my recipe ingredients into a recipe nutrition calculator online. Thanks so much for asking! 🙂
I can’t really comment on the mushroom soup, but I used this base for cream of leek soup. My boyfriend loved it. But I found the chickpea flour to be too strong of a flavour. Although, it really thickened the soup nicely and I felt full after soup (which doesn’t always happen). So I would just be aware that the chickpea flour has a strong flavour if the veggies you’re using in your soup aren’t as strong. 🙂
Thanks for the heads up, Erika. This recipe was built around mushrooms and I’d probably recommend a lighter flour for cream of anything soup, esp with veggies that aren’t as strong as mushrooms. Glad your bf loved it though!
Have you tried subbing cashew milk for almond milk? We like to make our own milk and prefer cashews over almonds. Would love to hear your thoughts! Happy Thanksgiving!
Hi Zohra, great question! I have not tried subbing cashew milk, but can’ see any reason why it wouldn’t offer similar results. Let me know if you end up trying…love to hear! 🙂
It was FANTASTIC with cashew milk. A little thicker as expected, so we just added more. 😉 My daughter and I liked this soup so much that we just made it again, this time with 50/50% cashew/almond milk. Equally delicious. Next time we make it, we’ll quadruple the recipe so that there are leftovers to take in thermoses for school lunches. =)
Thanks for weighing in Cheryl! I lovvvve hearing this feedback about the cashew milk. I also love it that you want to 4x the recipe amounts. I should probably upsize it, at least double it 😉 Anyway, thanks again!
Wow! Very impressed with this. I was in a hurry so I used mushrooms, avocado oil, garlic, onion, almond flour, and unsweetened almond milk + S&P. I used this for the “I can’t believe it’s vegan green bean casserole” and was delighted by how it all came together. 5 stars!
Awesome Em…I’m so glad you loved it! I, too, love it with green bean casserole. Thanks so much for taking the time to review and rate your experience 🙂
Great recipe! I’ve made it several times – usually double the amounts and use regular all-purpose flour, no sherry and plenty of black pepper. It always turns out great and receives compliments even from omnivores 🙂
So glad to hear it Sharon! I love knowing that you’re fooling omnivores with it too…way to go! 😉
Hi–perhaps I am loosing my mind–but I don’t see where or how much vegetable broth to use in the recipe!
Hi Andrea, you’re not losing your mind. I fixed the notes and the recipe actually doesn’t call for vegetable broth 🙂 Let me know if you have any more questions.
Hi! I’ve recently had to go vegan and gluten free for health reasons and this soup sounds great! I’m wondering about using it in casseroles. Most of the time a casserole calls for a cream soup to be added, you are only adding the condensed soup without the added liquid that would turn it into a soup. So if I’m wanting this recipe for casseroles like that would I need to reduce the liquid originally while cooking? I know you said simmering longer makes for a thicker consistency, just curious if that would be the best route or if I should reduce the amount of liquid in the recipe to start with. I hope this makes sense! Any suggestions would be greatly appreciated!!
Hi Amber, so glad you found this recipe! I’m not on a restricted diet, yet it’s one of my fav recipes and I have several more where this one came from 🙂 To answer your question, I use it for my Vegan Green Bean Casserole and it turns out great. Although, if you like the idea of a thicker consistency, your idea to add less liquid will certainly work. Maybe cut the veggie broth in half (or even less) and go from there. Hope that helps! Please don’t hesitate to follow up with me 🙂
I notice in this response that you mention to “cut the veggie broth in half”, but I am not finding where the veggie broth is listed in the instructions (it is in the notes, but not instructions). I also notice that you mention in an 11/9/18 response that the recipe does not call for veggie broth. I am bit confused. Would you be able to clarify? I would like to make it today if possible 🙂 thanks so much
Hi Carrie, I just emailed you a message regarding this 🙂
Are rice flour and rice milk good substitutions? Legumes give me an awful lot of digestion distress. The recipe looks wonderful, though! Thank you so very much for sharing!
Hi Misty, great question! I’ve never tried it but I’d use those substitutions without any hesitation. I’m not sure what the exact ratio is to sub rice flour for chickpea flour, but the milk would be 1:1. If you end up trying this, please do let me know and I’ll add it to the recipe notes. Thank you for hanging out on my recipe! 🙂
I love this recipe! I was sad to never be able to eat cream of mushroom soup again, and then I found this recipe! It’s amazing! I’m allergic to almonds so I used Ripple Half and Half, (original flavor), which is made from pea protein, and vegetable stock. I left out the liquor entirely.
My husband loves it too! I’ve already made this three times!
Thank you for this great recipe!
Yay Sandy…I’m so happy to hear this feedback! How cool that you can use Ripple in place of almond milk…AND your husband likes it…AND you can now eat cream of mushroom soup to your heart’s content. Makes my day, week, and month! Thanks for letting me know! I really appreciate it 🙂
I made this using TJ’s frozen medley mushroom mix, & it came out great! Thank you for an awesome soup recipe!
Oh I love it that you used that! Noted for future reference 🙂 I really appreciate your feedback…thanks!
Hi there, I have just gone gluten free recently and really need to go dairy free for health reasons. I am excited to try this recipe since I cook with cream of mushroom soup all the time! Do you think that this recipe would double well and freeze well? I will try a single batch to start, but if it works for my recipes like I hope, life would be so much easier if I can make it in larger batches and store it for later. Any thoughts?
Hi Stacy, so glad to hear from you! I haven’t tried to freeze this soup. If you do, I recommend that during reheat, if it’s too thick, add a little almond milk, and if it’s too thin, mix a little chickpea flour with a little almond milk in a separate container (to remove lumps), add it to the soup, and gradually heat. Repeat either step until you get it where you want it. Please let me know if you need further clarification. And do let me know how it turns out for you! I’m excited you found this soup…it’s my cream of mushroom everything. Wishing you the best in your dietary wellness 🙂
can you use something other than chickpea flour?
Hi Ella, I believe you could substitute a variety of bean or grain flours for the chickpea flour in this recipe. Nut flours?…not so much. That said, you would need to make adjustments when subbing because not all flours are 1:1 in terms of consistency. I’m going to cover this topic on the blog sometime soon, so be sure to sign up for my email list so you don’t miss it 🙂 Let me know if you have other questions too!
Do you think you could use almond flour instead?
Hi Brooke, my first inclination would be to not use almond flour. The starch from chickpea flour is a wonderful thickener and offers a creamy consistency. I’m not convinced almond flour would do that job as effectively, but I also haven’t attempted it. Let me know if you do…I love to hear your results 🙂
Great recipe! Simple, yet really good and I loved the consistency. I made some as prep for your green bean casserole recipe and I couldn’t help but have a bowl of it! Thanks for sharing.
Yay, so glad you found it and love it! It’s one of my favorite soups…thanks for taking the time to let me know you enjoyed it 🙂
Oh wow this makes me want mushroom soup so badly! I love that these are gluten free too since my husband has Celiac Disease. Definitely going to try these!
Thanks Heather…glad you found it and hope you guys love the recipe!
I just used this recipe to make a completely organic vegan tater-tot hot dish (the state dish of Minnesota, unofficially). It turned out amazing. The only thing I would change is the amount of vegetable broth. It was perfect until I added the vegan “beef” crumbles, then it got really thick because the “beef” absorbed a lot of the broth. Next time I’ll try maybe 1/4c more broth. Thank you so much for recipe. I have one question though. Could you use a different type of flour? I did manage to find the chickpea flour at Whole Foods but could you substitute it?
Hi Phil! Thanks SO much for the great feedback and your dish sounds super yummy! About the flour…as long as it’s starchy and has a powdery consistency, I think you’re safe. You’ll probably need to adjust the amount of liquid (up or down) depending on the type of flour. I don’t think almond flour or coconut flour will work that well, but hey, I’m happy to be wrong about that. Let me know what you end up doing. Thanks again for stopping by! 😉
This was glorious! Followed exactly but added a touch of cayenne. I do not like mushrooms but I’m trying to incorporate them into our diet. This was a great first dish. Great work and thank you.
Melanie, thank you for taking the time to comment and I’m sooo glad you liked this one! It’s one of my favs for sure! I have a few other mushroom recipes you might like if you’re trying to get used to them. Just type mushrooms into the search bar on the top of any page on my blog. Let me know if you ever have any questions 🙂
This is a fantastic recipe! I am a huge fan of mushroom soup and I love that this is such a healthier option for me! Thank you for sharing it.
Thank you Lorinia! I love hearing that you discovered this recipe…I’m so happy to share healthy options when it comes to making food…it’s my thing 😉 Thanks again for letting me know!
Have you ever gone through the canning process with this recipe, so you have several on hand, but that will last longer than 4 days? I am really excited to make this, as I LOVE mushrooms, and its hard to be vegan with whats out there, and who doesn’t prefer homemade? 🙂
Also, I tried to get through all the comments, but may have missed it. Have you, or anyone, successfully tried this with any other gluten free flour?
Thank you for sharing this, and thank you for all your helpful tips!
Hi Kim, so glad you found this recipe and hope it becomes your new fav!! As for canning, someone else in the comments said this, “I googled canning soups and apparently you shouldn’t can anything with flour, thickeners, or anything pureed. If someone wanted to can this soup they would probably have to used cooked/canned chickpeas and can them in with the other ingredients all whole, and then puree at the time of serving”
As for flours, I’ve only used chickpea flour for this soup, but someone in the group said she used All purpose GF flour and still gave it 5 stars 🙂 Hope that helps!
My husband has EOE and cannot have wheat, dairy, soy, seafood, poultry, eggs, peanuts, or tree nuts so this sounds perfect except for the almond milk – since he can’t have that can we substitute coconut milk?
Hi Janelle, I have not tried this recipe with coconut milk. It’s probably going to be very coconutty…nothing wrong with that as long as you like it. Also, have you thought of using oat milk? I think you might get a more neutral base, therefore a more traditional flavor. Just a thought. Let me know what you end up doing 🙂
Hemp milk, while a little pricey, is very neutral in flavour and very creamy and satisfying. Perhaps try with that!
Very cool idea, Matt. I think oat milk would work just as well. I need to try some different things for sure 🙂
Hi! Can this be used in a crockpot recipe? Thanks!
Hi Miranda, thanks for asking! You need a med-high burner to saute the produce and make the roux. Once you reach the step of adding liquids, you could transfer everything to a crock pot. I’ll be curious to hear your outcome if you try it. I don’t see why it wouldn’t work 🙂
I’ve made this twice now. Absolutely delicious! Thanks for sharing the recipe and leaving us tips (they were helpful).
You just made my day, Carmen! Thanks for taking the time to leave feedback…and of course I’m happy you love it like I do! Glad you found the tips helpful too! 🙂
I love cream of mushroom soup in so many things but don’t like to buy the canned stuff. This sounds like the perfect recipe for it and so creamy looking.
Thanks Stephanie! If you like canned cream of mushroom, you’ll love this one!
This looks so good, and I can see it being very versitile too!
Thanks Ashley! Yep, it’s very versatile as a soup, for casseroles, or as pasta sauce 🙂
So happy to find this. Made substitutions based on what I had on hand and in spite of that, it worked and tasted great.
I look forward to making it again exactly as you have created to take it to a “whole ‘nother level”
Subbed onion for Shallot, gluten free all purpose for chick pea flour, and chardonnay for Sherry.
Yay! Sounds like exactly the subs I would have done 🙂 So glad it worked out for you…it’s really a great soup! Every time I eat it, I still can’t believe it’s vegan LOL 🙂
I followed the recipe and cannot get the sauce to thicken. It’s been on low-medium heat for over 20 minutes. Could it be the type of mushroom I used? I used portobello instead of cremini.
My thought was to add more garbanzo flour, but I was worried about clumps. Guidance is appreciated. Thank you 🙂
Hi Luna, I can’t determine where it went wrong for you, but keep in mind that it will thicken upon cooling. If you find it too thin when it’s heated, mix together 1 part garbanzo flour with 3 parts milk (example: 1 tsp flour + 3 tsp milk). Whisk this mixture into the soup, heat and stir until desired consistency is reached. You may need to repeat this step again if it’s not enough to thicken the soup. Also, the type of mushrooms shouldn’t matter at all, as long as they were fresh, not dried. Hope this works for you 🙂
I would think dried mushrooms could work AND thicken the soup because they absorb so much liquid. Just a thought passing through my mind as I read the comments.
Perry, love the weigh-in. I think I need to try this one with dried mushrooms b/c it has come up a few times. Thanks!
For some reason, I have a whole (unopened) bag of tapioca flour in my pantry. Having never used tapioca flour OR chickpea flour… this may be a stupid question… but do you think I can use the tapioca flour in place of the chickpea flour? Thanks!
Hi Julie, not a stupid question at all. But, I can’t answer the question for two reasons. 1) Because I’ve never used tapioca flour; and 2) I’m not sure if you can substitute it equally with chickpea flour, especially in an application like this. Perhaps you’ll want to google “can I substitute tapioca flour for chickpea flour?” I can tell you this recipe is delicious with the chickpea flour…and I’m not sure how the tapioca flour would make it taste. Ok, hope that helps!
I made this last night for dinner and love it! I didn’t have chickpea flour so I used bistro gravy mix to thicken it. I will use this base for many things now. Thanks for sharing.
Yay Laura…so glad to hear this! Yep, I use it for a base too…it’s perfect for that. Thanks for the feedback…really appreciate it! 🙂
How long would this keep in the fridge? Also, do you think I could can it for later use.
Great questions! I’ve stored it up to 4 days…only with really fresh mushrooms. If they’re in the need-to-be-used-asap status, that cuts the time down. As for canning, I’m sorry but I cannot speak to that experience b/c I’ve not done it. Let me know if you test it though 🙂
Have you tried freezing it? If so how did it hold up? How long do you think it would keep in the freezer?
Hi Janelle, I haven’t tried to freeze it. If you do, I recommend that (once thawed) if it’s too thick, whisk in a little almond milk when heating. If it’s too thin, mix a little chickpea flour with a little almond milk, whisk it in to the soup and heat thoroughly (it will thicken as it heats). Hope that helps 🙂
Hi, this recipe sounds so yummy for the cold east coast weather. Can I substitute fresh mushrooms for dehydrated ones? I have a ton we harvested last fall and trying to find ways to use them.
Hi Ania, interesting question. I don’t see why you couldn’t use dried mushrooms instead of freshies, but I also don’t have experience doing that with this recipe. I think you’ll want to fully rehydrate them. Also, not sure about the measurement. Love to hear back from you with your experience! 🙂
Late to the party but i have just used your soup as the basis of a *chicken* (quorn) and mushroom pie and it was absolutely lush! thank you so much
Well then, this party’s just getting started! Seriously, I love it that you found this recipe and I love the way you used it! That’s exactly how I’ve always intended it 🙂 Thanks SO much for reporting back…much appreciated!
On the question of the Chicpea flour, we are huge fans of these legumes. When chicpea flour is called for in a recipe we take dried chicpeas and grind them in the blender/food processor/coffee grinder/etc. until it resembles flour. That makes an acceptable substitution. You wouldn’t normally see any chunks or large pieces if you have enough liquid in your recipes.
John, I love hearing this. I’m totally going to try grinding chickpeas for this purpose in the future. Can’t wait, actually! Thanks so much for weighing in your experience here. Really appreciate it! 🙂
Hello, can I use a gf flour mix instead I have allergy to chickpeas
Hi Keith, I have not tried gf flour (outside of chickpea flour) for this recipe, so I’m not sure how it will turn out. Please let me know if you decide to experiment 🙂
Just curious, why don’t you like to use coconut milk?
Hi Jan, I don’t use it b/c I don’t want the soup to taste like coconut, and I happen to love almond milk flavor with mushrooms. You are most welcome to use it though…and let me know if you do 🙂
Hi, wondering if you think using garbanzo beans instead of flour would work. Couldn’t find any of that flour, so plan in using an equal amount of canned beans and a bit of cornstarch for thickening.
Hi Steve…ooooooh, you got me on that one. I don’t think you’ll hurt anything to give it a try…please let me know if you do! Hope it works out for you! 🙂
I will be making this soon! Has anyone tried canning this cream of mushroom soup?? If so, I’d love to know how you did it . I’d like to make a large batch and can it so it’s always ready for vegan meals !
Hi Katie! Love hearing that you’ll be making one of my fav soups of ALL time. The canning question is out of my league. I’ve canned foods, but not this one. Wish I give you a definitive answer, but I’ll love to hear your results if you decide to do it. Let me know if you have any other questions 🙂 (btw, I do believe freezing it would work well. I’ve frozen similar based soups with great results).
I quickly googled canning soups and apparently you shouldn’t can anything with flour, thickeners, or anything pureed. If someone wanted to can this soup they would probably have to used cooked/canned chickpeas and can them in with the other ingredients all whole, and then puree at the time of serving. This would mean your mushrooms would get pureed too, but if you have your mind set on canning this soup, then that’s what my google research suggests.
Hi Mia, thanks for the info! Someone else had asked me about canning it before…and I have very little canning experience in general. So, I’m glad you looked it up and found some helpful info. Thanks for taking the time to share your findings 🙂
Absolutely Delicious!
• onion • reg flour • no sherry wine • no shallot
Thanks for the recipe!
Woohoo…awesome! Thanks for letting me know 🙂 I made a second batch tonight much like what you did. I used onion, AP flour, no sherry. It was juuuust as delish…and I still can’t believe it’s vegan!
?Do you have to use chickpea flour? Or can I use regular flour
Hi Mandy…great question! I just did it tonight, actually. I used all purpose flour and cut the amount in half. Hope that answers your question. Hollar back if you need to…I’m here 🙂
Made this recipe today. Mine turned out much darker in color and I’m not sure why. It didn’t matter too much because I used it in a recipe for stuffing. It worked well. Thanks!
Hi La Nita…hmmmm, I believe what caused this is sauteeing the veggies (with the flour) a bit too long. But, you wouldn’t have known to avoid it b/c it wasn’t clear in the recipe. Myyyyy bad…and I just noted it in the recipe. I’m also including a note to use a light colored broth b/c certain concentrated broths are very brown. Thanks for taking the time to offer this feedback 🙂
Thanks so much for this recipe! I’m dairy free for my baby (dairy allergy) and was trying to figure out how I’d be able to adjust and make green my bean casserole for Thanksgiving. Found your recipe and it seems great! I used regular flour and homemade chicken bone broth because that’s what I had on hand. I had to omit the sherry because I didn’t have any. Came out great. (Though I may add more garlic next time, we love garlic in my house.) I froze this batch to have in the future and will make another batch in a day or two to use for Thanksgiving. Hoping it thaws out well.
Thank you…I really appreciate your comment. You should be able to sub it right into your GB Casserole recipe. I haven’t tried to freeze it. Once thawed, if it’s too thick, add a little almond milk when heating. If it’s too thin, mix a little flour with a little almond milk, add it to the soup, and heat. Repeat if you need to make it thicker. Hope that helps 🙂
Hi. Did freezing it work? I have a dairy allergy, and I’m trying to come up with some way to keep this on hand for casseroles, etc.
Thanks for asking Bobette…I’ll be curious to hear her response too 🙂
Found this soup recipe – cream of mushroom was an ultimate childhood comfort food. Rainy days, snow days, break up days. As an adult I found a from scratch substitute that I loved. About 2 years ago my approaching 40 body has said dairy is not a friend. So glad to find this recipe and it was wonderful. It was immediately a keeper. Off to find some more recipes to try – the dairy free green bean casserole might come in handy for thanksgiving! And I think I need that Feel Better Pho in my rotation. 🙂 Just wanted to say thanks!
Omgosh…you are sooo making my weekend with this comment! I’m loving that you love this soup. I honestly love it so much and (still) can’t believe it’s vegan! So, I’m not vegan, but I sure do cook and eat like one quite often. Hope you find more recipes you love! Any questions, I’m always here 🙂 Thanks for stopping by!
Thank you!! I will try this soon. Do you have a recipe for cream of chicken soup? Always on the lookout for msg free recipes!!!
Hi Cary, I don’t have a recipe for cream of chicken. But, you can substitute this cream of mushroom recipe for canned cream of mushroom, which I suspect is what goes into cream of chicken. Love to hear your experience if you try it. Thanks for stopping by and commenting 🙂
I would like to make a batch to keep on hand. Any way to store for longer than 4 days?
Hi Sue…yes, I haven’t tried freezing it yet, but will do so this winter. To reheat once it’s thawed, I’d whisk together two teaspoons chickpea flour with two teaspoons almond milk, whisk into the soup, and heat soup. This should help thicken it. If it doesn’t, repeat the process with the same measurements. I would use these measurements to reheat two cups of soup. Hope that helps!
Thanks! Will try freezing using my food saver.
Awesome, I’ll be doing the same in the near future. Maybe we can check back in 🙂
Did you ever try freezing it? If so, how’d it turn out?
Hi Kayla, no…haven’t tried freezing it yet. But when I do, I’ll update the recipe to include any special mentions 🙂
Can you freeze this for later use or does it become all watery after being thawed?
Hiya Rhonda…great question! I haven’t tried it , but if it does, I’d whisk together two teaspoons chickpea flour with two teaspoons almond milk, whisk into the soup, and heat soup. This should help thicken it. If it doesn’t, repeat the process with the same measurements. I would use these measurements for about two cups of soup. Hope that helps!
was wondering if I could swap in almond or coconut flour? Haven’t worked with chickpea flour before and I currently trying a no/low carb, no white flour or sugar.
Can’t wait to try this!
Great question! I don’t know the answer b/c I haven’t tried it. I’ve worked with both of those flours, but not extensively enough to know how they’ll behave in this recipe. I wish I had a better answer, however if you decide to be adventurous, please let me know your results.
Omg, this was delicious!! And then I used it in the vegan green bean casserole. So delish! Thank you so much for sharing!
Yes! Your comment makes this another one for the win! Thanks so much for letting me know…I’m glad you love it. I happen to be pretty fond of it myself 🙂
@Sylvie I just came to the comments section to see if anyone had used this for casserole was wondering how it held up in the oven? I’d love to use this recipe for my green bean casserole for thanksgiving but since majority of guests aren’t vegan I want something as close to the original as possible!
Hi Casey, I hope Sylvie weighs in on her experience, but I can tell you that I created this recipe for my Vegan Green Bean Casserole (here’s the link https://thekitchengirl.com/cant-believe-its-vegan-green-bean-casserole/). I served it last year for Thanksgiving and nobody knew it was vegan…and nobody said it tasted funny, or weird, or different. They just loved it! Hope that helps your quest…let me know if you have any other questions…I’m always here 🙂
That’s what I’m doing too! So far, so good!
Awesome…so glad to hear it! It’s pretty exciting to have great choices beyond the usual 🙂 Have a great holiday!
Hello, love the recipe. Just one question since I don’t usually have chickpea flour on hand – is there anything I could substitute for it that would make it just as creamy? Thank you!
Hey thanks Katie! Actually, if you’re not gluten/wheat intolerant, all-purpose or whole wheat flour would work great for this recipe. You may need to experiment with the amounts, but I used to use either flour before falling in love with chickpea flour. Let me know if you need more recommendations. Hope that helps 🙂
If I don’t have sherry is there a sub?
Hey Carrie, you could use vermouth, white wine, or even red wine in place of the sherry. You could also omit the step entirely and the soup will be just fine. Let me know if you have any more questions…and thanks for asking! 🙂
Thank you! Testing tonight, bet it will be delish
Awesome…hope it’s a hit! 🙂
Well done LOVE LOVE LOVE this recipe tried and tested by my two boys and whoa momma BELEIVE ME when i say that that is NOT an easy task !!!!!! My word getting them to eat healthy wholefoods is like blood from a stone except I wouldnt be surprised if that was an easier task ha ha !! I hope you see what im getting at here i do tend to ramble a little lol must be my age anyway my point is you are cooking up some great recipes and honestly this is my fave blog at the moment so well done again!!!
Katherine…you just made my week!. I can honestly say that after reading your comments, my mission is fully accomplished with this recipe. I’m honored to be your favorite right now 🙂 Please let me know if you have any questions, or get stumped…I’m always here. Thanks again!