dairy-free homemade cream of mushroom soup

Listen, I’m not saying I’m not a little disgusted by the plopped out cold Campbell’s cream of mushroom. Would I ever eat it alone? NEVER. however, it unfortunately pops in a few rather yummy-sounding (to casserole-loving me anyway) recipes. And then comes the dilemma. Because, of course, cream of mushroom has three strikes in our household. One, it has MSG. Gross. me. out. Two, it has enough sodium for two days. If I were going to eat that much salt,  HELLO, I’d have a big mac. And three, of course, it has milk. So I usually just find a new recipe. But the other day I was craving pork chops, and I was craving SMOTHERED pork chops. With cream of mushroom soup. So I invented a homemade, dairy-free one! Thought it might be useful for anyone else who either doesn’t like the commercial cream-of-mushroom or needs it allergy-friendly. It was great!

{See below for mushroom-topped pork chop recipe.}

Ingredients:

  • a carton of fresh mushrooms, thinly sliced
  • one onion, sliced thinly (or diced, if you prefer)
  • rice milk 1-2 cups
  • 1 T flour or cornstarch, whichever you’d prefer
  • olive oil
  • dried thyme, oregano, and garlic
  • 2 T dairy-free butter
  • 1/2 c. organic chicken broth
  • salt and pepper

Instructions:

  • thoroughly wash mushrooms
  • drizzle olive oil in pan and heat until shimmering
  • saute mushrooms and onions with salt and pepper. They should be cooked until very soft.
  • Add 1/2 t dried thyme, oregano, and garlic.
  • Add butter to middle of pan. When melted, mix in flour. Use wisk to mix it in.
  • Add chicken broth and rice milk. Cook for 8 minutes or so until mixture is thickened and bubbly. Add salt and pepper to taste.

Recipe suggestion: I browned my pork chops for five minutes on each side in olive oil, covered in foil, prepared my mushroom sauce and poured on top. We all enjoyed it!

 

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