Made Swiss Steak with my last two cans of Cream of Mushroom… so now I am looking for the replacement back bone soup for many of my “comfort food” recipes. Once I get this down, cream of potato will be just a matter of subbing a little hear and there. Pretty sure I want Potato Flour in the pantry.
While researching these… I’ve gotten the idea of making up the “roux” part of the recipe (tripled or quadrupled) and freeze it… adding the “milk” when I am ready to cook. Probably going to merge the first two recipes into something that works for me… The third recipe is for those days when there is nothing in the house but pantry stuff.
1 8oz package fresh mushrooms, chopped
1/4 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
2 1/2 cups unsweetened hemp milk (room temperature)
2 teaspoons worcestershire sauce
2 tablespoons sweet rice flour
salt and pepper to taste
Place olive oil in large skillet. Add mushrooms, onion and garlic. Saute over medium-high heat until tender.
Add hemp milk, worcestershire sauce and flour. Whisk well to remove lumps. Reduce heat and simmer to thicken.
Makes about 2 1/2 cups of soup
Cream of Mushroom Soup Recipe
(Yield: equivalent of two cans of condensed soup, I think)
16 oz. Portabella mushrooms (or any mushroom with a hearty flavor)
1 tsp. olive oil
4 Tbsp. Earth Balance Margarine
1/2 c. gluten free flour
2 c. chicken or vegetable stock
1 1/8 c. plain hemp milk + 3/8 c. Canola oil
squirt of lemon juice
white pepper to taste
a tiny pinch of nutmeg
1. Sauté mushrooms over medium-low heat in 1 tsp. of olive oil. Set the mushrooms aside once they have released their juices.
2. In a clean skillet, melt the 4 Tbsp. of butter. Once the butter is melted, gradually add the flour to the butter while constantly whisking.
3. Once you’ve added all of the flour, allow the roux to cook for a few minutes while you continue to whisk it.
4. Gradually began to add the stock to the roux. Add a little bit and whisk it in before you add any more. Once you’ve added all of the stock begin adding the cream.
5. After adding all of the cream, bring the sauce to a simmer and let it cook for one minute. Continue whisking since the sauce may continue to thicken. Add the sautéed mushrooms into the sauce, and you’re done.
Concentrated Cream of Mushroom Soup
This can be substituted for mushroom soup concentrate in recipes.
1 13-oz can mushrooms, drained (reserve liquid)
Liquid from mushrooms
1 cup liquid nondairy creamer or soy milk
4 tsps vegan ‘beef’ bouillon powder
4 tsps cornstarch
1/2 tsp onion granules or powder
1/4 tsp garlic granules or powder
1/2 tsp sugar or Sucanat
Mix mushroom liquid with creamer, and add enough water to make 2 cups. Mix cornstarch with 1/2 cup of this liquid. Put liquids, onion, garlic, bouillon powder, and Sucanat into a saucepan. Mix well. Heat to boiling, stirring constantly. Cook until thickened. Add mushrooms.
Store in covered container in refrigerator. Keeps several days.
To make soup: Heat, and dilute with water or broth to desired consistency.
To use in place of canned soup: Use as is in amount called for.
Posted to VegList by Deborah, Recipe Board, http://www.vegsource.org