Dairy Free Cream of Mushroom Soup

Unless you or someone you know has a milk allergy you have probably never put much thought into how many recipes use cream of mushroom soup as their base. My mom came up with this recipe and I now use it in many dishes, including my green bean casserole.

Frugal Tips for Dairy Free Cream of Mushroom Soup

Dairy Free Cream of Mushroom soup has very few ingredients so it is pretty frugal in itself but if you need to save even more then buy the ingredients on sale and freeze the soup until you need it.

*All of my soup recipes can be used with dairy or made into dairy free recipe versions. I have a milk allergy while my husband does not so I often try to make recipes in which substitutions can be made either way. My dairy free cream of mushroom soup is also made to be as frugal as possible.

Dairy Free Cream of Mushroom Soup

Gather It Up!

1/2 container of mushrooms chopped very fine or 1 can of chopped mushrooms drained
soy milk
tablespoon of oil
flour
garlic, salt, and pepper to taste

Cook It Up!

Simmer mushrooms and garlic (I use a teaspoon of the garlic in a jar) in oil for a few minutes. Add a handful of flour. Slowly pour in the soy milk and cook until desired consistency, adding salt and pepper to taste. More flour will thicken the soup and more milk will thin it.

Serve It Up!

I don’t actually eat this as a soup though I’m sure you could. Mostly I use it for any recipe that calls for cream of mushroom soup and it works perfectly!