Used organic coconut milk and was rich and flavorful. Once thawed, if it's too thick, add a little almond milk when heating. But I found the chickpea flour to be too strong of a flavour. Found your recipe and it seems great! (I think maybe it was the texture of the chickpea flour that was throwing me off, despite whisking it to the right consistency.) But the flavor just wasn’t there for me until I added Red Miso. I've really been wanting to try dried mushrooms in it. I’m wondering about using it in casseroles. Excellent delicious recipe! Please let me know if you need further clarification. I'm SO so happy you found this recipe and thank you for taking the time to let me know. Didn’t change anything in the recipe. I will use this base for many things now. It's so creamy and rich, you really won't believe it's vegan AND gluten-free! . I think I need to try this one with dried mushrooms b/c it has come up a few times. Thank you! To keep this cream of mushroom soup … My fiance' was craving pork chops simmered with cream of mushroom soup - three problems with that. , I can't really comment on the mushroom soup, but I used this base for cream of leek soup. Bring just to a boil. Thanks for sharing. If you don't have shallots, my second favorite option is the almighty green onion. 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. Then, add ALMOND MILK (or preferred milk) to the mushrooms in very small amounts. During reheat, if it's too thick, add a splash of almond milk. I prefer any type GF flours in general, whether bean, nut, or some blend of grains, and was curious which type you would recommend. Also, do you think I could can it for later use. And then the creaminess is from the coconut milk. You could use a GF all purpose flour or perhaps another legume flour. So delish! . Katherine...you just made my week!. 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. 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. Thanks for sharing. Rich and flavorful and deliciously satisfying, this soup makes an ideal appetizer. Perry, love the weigh-in. In my mind, there's no need to get fancy or expensive mushrooms, but you if wanna, hey knock yourself out! I made this to use in a green bean casserole dish. Thanks for sharing the recipe and leaving us tips (they were helpful). Thanks so much for asking! Any thoughts? 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. Thank you, so much! Hi Kim, so glad you found this recipe and hope it becomes your new fav!! I would like to make it today if possible thanks so much, Hi Carrie, I just emailed you a message regarding this . Thanks so much for weighing in your experience here. Hi Stacy, so glad to hear from you! Awesome. This vegan cream of mushroom soup is WOWWW! I always appreciate hearing about a positive experience with my recipes. And 3) Even if I wasn't either of these things, I wouldn't buy something so processed. So glad you enjoyed! i added tsp of thyme and tsp+ of red miso. Required fields are marked *. . I'm excited you found this soup...it's my cream of mushroom everything. Yep, it's very versatile as a soup, for casseroles, or as pasta sauce , So happy to find this. This was a great first dish. Can you freeze this for later use or does it become all watery after being thawed? Step 1. I did manage to find the chickpea flour at Whole Foods but could you substitute it? Noted for future reference I really appreciate your feedback...thanks! Hope that answers your question. It's so creamy and rich that it regularly gets mistaken for a classic cream of mushroom soup. Hollar back if you need to...I'm here . Wow! Used a tablespoon of corn flour to thicken. Jen...my day is made! . You should be able to sub it right into your GB Casserole recipe. I'm not gluten restricted, but I have a lot of GF recipes you might like to browse. You win, Kitchen Girl. , 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! Really tasty!! This vegan cream of mushroom soup is: Have it as an appetizer and it will serve 4, or have it as a main course with some fancy bread (or just regular bread), it’ll serve 2 and you can call it dinner! This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Much appreciated! You wouldn't normally see any chunks or large pieces if you have enough liquid in your recipes. . I can honestly say that after reading your comments, my mission is fully accomplished with this recipe. Has anyone tried canning this cream of mushroom soup?? Continue this process until all of the milk is used. Then add the sliced mushrooms and the soy sauce, and cover the pot. I do a lot of Asian cooking for two reasons, one, I live in the SF Bay Area and two, I have a Filipina spouse. Southwest Vegan Tortilla Soup; Vegan Cream of Mushroom Soup Recipe Tips. Omg, this was delicious!! Could you use a different type of flour? Subbed onion for Shallot, gluten free all purpose for chick pea flour, and chardonnay for Sherry. Hi Neena, yes it should be fine to freeze. Yay Angie! As an adult I found a from scratch substitute that I loved. Thank you for hanging out on my recipe! Updated Mar 21, 2019 / Published: Oct 10, 2016 / This post may contain affiliate links. I've never tried it but I'd use those substitutions without any hesitation. fresh garlic - I highly recommend fresh garlic (for all things) but garlic powder would work fine too. Thanks so much for letting me know...I'm glad you love it. Awesome Em...I'm so glad you loved it! Do you think I could substitute potato starch for the garbanzo flour? Thanks for asking Bobette...I'll be curious to hear her response too . Followed exactly but added a touch of cayenne. Any way to store for longer than 4 days? ended up thickening it to put over pasta. That makes an acceptable substitution. Rude or insulting comments will not be accepted. Have you tried subbing cashew milk for almond milk? I froze this batch to have in the future and will make another batch in a day or two to use for Thanksgiving. I used cashew milk and was great. To thin it. Absolutely delicious! For some reason, I have a whole (unopened) bag of tapioca flour in my pantry. Send questions or comments my way any time! About Me →, This post may contain affiliate links. It's probably going to be very coconutty...nothing wrong with that as long as you like it. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters.

vegan cream of mushroom soup

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