Campbell’s cream of mushroom soup and I go way back. I am extremely nostalgic when it comes to food and memories and mushroom soup reminds me of my little sister, (she loved mushrooms as a little girl) and the magic that happened when my parents would transform two “seemingly bland” ingredients into a MN casserole classic, “chicken & rice”.
Since my discovery of my sons’ and my dairy allergy, it has been my mission to make things just as good, if not better then what I remembered as a girl. I have yet to have perfected the classic “chips & cheese” (us simple folk of MN didn’t care about making things fancy…you melt cheese over tortilla chips…you called it “chips and cheese” not nachos)
However, I was researching cream of mushroom soup on the internet and ways of making it “dairy free” and between 3 or 4 different recipes I came up with this!
First you start with these ingredients, (I didn’t have celery, dried parsley, and thyme in there…but that’s included)
This recipe calls for a lot of mushrooms, onion, and garlic…so be prepared to do a lot of prep-work. It’s worth it, I promise!
Once you’ve chopped up all of your ingredients, (which is a lot of work at the start, but makes the rest quick and easy) place onions, garlic, and celery in a big soup pot that has been warming over medium-high heat with olive oil. Saute until onions are starting to become translucent.
Next add mushrooms, sherry cooking wine, parsley, and thyme.
It will look crowded in there, but give it a few minutes and you will see the mushrooms soften and shrink down.
Once the mushrooms are cooked down and soft, add the stock and bring up to a boil. Once boiling, turn down and simmer for 10 minutes.
While soup is simmering prepare the “sunflower sour cream” which you will need to start by soaking sunflower seeds for 2 hours before making. I decided to use sunflower seeds in place of cashew. I feel like nuts are great, but there are so many people with nut allergies that want to enjoy things creamy and dairy free…so I decided that sunflower seeds would be a great replacement. They were!
make sure you use raw, unsalted sunflower seeds. I used organic, but not necessary.
Combine all of your sunflower sour cream ingredients together in a high-speed blender and let the magic happen
No it’s not a “dollop of daisy”, but it is pretty darn good and is great in this application as well as on baked potatoes, eggs, you use your imagination!
Once the soup has simmered for 10 minutes add almond milk, (try to use a sans-carageenan brand; carrageenan has been proven to cause inflammation, not good!) If you’re going for a nut-free version, use hemp milk.
Blend up soup in your blender, being careful with blending hot ingredients, (it has a tendency to explode when blended if handled carelessly…don’t ask how know this)
I wish I would have saved some mushrooms, roasted them, and used as a garnish, but I wasn’t thinking about making my meal “pretty”
It is a lot of brown, but oh-so-good tasting and healthy. I love that my house smells like french-onion soup for a day after cooking this meal.
By-the-way, I baked up this bread to serve along side our soup
I discovered it one afternoon at our grocery store. I tried making it and…let’s just say it didn’t last more then 2 days in our house. It is great fresh out of the oven and used as a sandwich the next day. The texture will be making you second guess wether it is gluten free or not.
Aside from soup making and eating…
Bodhi had a kids cross country race tonight. Trout, Rye, and I had fun cheering him on! so proud of my little man!
- 3/4 C. raw, shelled sunflower seeds
- 1/2 C.-1 C. water
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- juice from 1 lemon
- soak sunflower seeds in water for 2 hours
- drain and rinse sunflower seeds
- add seeds and other ingredients in blender
- blend until creamy
- start with 1/2 C. water and add more if needed
- Used in soup recipe as well as on top of baked potatoes, eggs, tacos, etc.
- 2 large yellow onions, chopped
- 4 stalks celery, chopped
- 2.5 lbs crimini mushrooms, roughly chopped
- 1/4 C. finely chopped garlic
- 1/2 C. sherry wine
- 7 C. vegetable stock
- 1 tbsp. fresh thyme
- 1 tsp. dried parsley
- 1 1/2 C. almond milk, (start out with 1 C. add more if needed)
- 1 recipe of sunflower sour cream
- S & P to taste
- Heat large soup pot over medium high heat
- Add olive oil
- Saute onion, garlic, and celery until onion becomes translucent
- Add mushrooms, sherry, parsley, and thyme cooking until mushrooms become soft
- Add vegetable stock, bring to a boil, turn down heat and simmer for 10 minutes
- Add almond milk and sour cream
- Blend all together in blender
- Serve with roasted mushrooms or vegan swiss cheese, (we like ours plain and simple, s&p)
- Freezes well!
- Used it in my version of "chicken & rice" casserole