My mother’s birthday was coming up and she had recently started a mostly gluten and dairy free diet. Because I had experience cooking for this lifestyle I was in charge of the menu for her surprise party. She was craving a dish we used to make by slowly cooking a cheaper cut of steak in cream of mushroom soup. Obviously Campbell’s version was no longer an option, so I decided to try to replicate it myself. After looking at a variety of recipes online I came up with a plan. I used mimicreme, a nut based cream substitute, and potato starch as my thickener. And what do you know, it worked first try!
Condensed Cream of Mushroom Soup
8 tbs coconut oil or ghee
8 tbs potato starch
1 tbs salt
1 tsp pepper
4 cups mimicreme
4 cups finely chopped mushrooms (I used a combo of baby bella and button)
1. Melt coconut oil/ghee in large skillet on medium high heat. Saute mushrooms until they darken and shrink a bit.
2. Turn heat down to medium-low. Add starch gradually, stirring until fully mixed with coconut oil/ghee.
3. Add mimicreme gradually, stirring constantly until smoothly combined with starch mixture.
One can of condensed cream of mushroom soup is about 1 1/4 cups. I got about 5 cups worth from this recipe. It froze well for future use.