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Soy-free - make this soy-free by using a soy-free milk, like almond or cashew and by using a vegetable bouillon that does not contain soy (better than bouillon does have soy in it). Whole dried shiitake mushrooms - process in a blender or food processor into homemade mushroom powder yourself. Dried porcini mushrooms or dried button mushrooms are more difficult to find, but provide a more mild mushroom flavor. SOS-free- make this SOS-free by omitting the salt and using a mushroom powder that is salt free, like the Natierra brand found at Whole Foods. not pictured: Better than Bouillon makes a mushroom bouillon base that has excellent flavor for this dish, but it has oil and whey powder added to it 😢 . It is a good option for vegetarians or those who don't mind a small amount of dairy or oil in their diet.
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Vegetable bouillon paste - substitute the better than bouillon paste with one cube of vegan vegetable or no-beef bouillon cube. Vegan mushroom stroganoff - omit the cornstarch, add nutritional yeast and reduce the quantity of milk for a delicious pasta sauce. Combine with cooked gigli pasta or stroganoff noodles and serve immediately. Sage, thyme and parsley - substitute all three seasonings with an equal total amount of poultry seasoning. It helps to control the salt ratio of your soup when you season as you go. The last thing you want to end up with is soup too salty to sip! Add a pinch to your aromatics and proteins when you sauté before adding or creating your broth. Taste and, if needed, season one more time when you feel like your soup is ready to serve. Remember that little to no extra salt is needed if you are using a soup mix like Knorr Cream of Mushroom Soup – these are often already full of flavor, despite there being no artificial flavors or enhancers added. Step 5: Top with Fresh Herbs, Cream, or Yogurt. Spicy- add chili pepper flakes (or use one of the two mushroom umami seasonings that are spicy) to infuse a little heat.
Cream of mushroom soup is especially popular in the fall and winter, when the weather turns chilly and we're all craving comforting, warming dishes. Don't be tempted to save time and an extra dirty dish by adding the cornstarch dry to the hot soup. It will clump and ruin your soup. You have to mix it with cool water first to dissolve it completely before adding it. Ask me how I know this! Haha, been there, done that.
Chicken Mushroom Soup Recipe | Knorr - knorrv2 US Chicken Mushroom Soup Recipe | Knorr - knorrv2 US
Chef Mark Franz for Forbes writes about balance when it comes to his favorite soup recipe. “Using equal parts cream and milk in the base keeps it from being too rich.” He also recommends serving savory soups with large chunks of crusty bread for good measure. Step 2: Add Extra Mushrooms, Veggies, or Protein Mushroom powder - for a light, subtle mushroom flavor in this cream soup, omit the mushroom powder. For a stronger, more concentrated mushroom flavor, use it. WFPBNO- make this whole food plant based no oil by using a bouillon that is oil-free (such as the Better than Bouillon organic vegetable base) and be sure to use an oil-free milk Plant-based milk - use an unsweetened, unflavored milk - I recommend almond, soy or cashew milk. Make sure the milk you're using as no added sugar or flavors, like vanilla, which will ruin the dish. Also, plant-based milks that are naturally sweet or have strong aftertastes, like oat and coconut, don't work well in this. Green peas - the freshness and sweetness of steamed green peas contrast the earthy, savory mushroom soup. Add them on top of the finished soup or with rice and peas.
Step 4: Taste and Season as You Go.
Serve it as a soup, over rice or in casseroles and other recipes that call for a can of condensed cream of mushroom soup as an ingredient. This version is vegan, dairy-free, gluten-free, oil-free and wfpb (whole food plant based). Variations are provided to make it soy-free and nut-free. Jump to:
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