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Vegan Cream of Mushroom Soup

Being plant-based and having ready-made canned condensed cream of mushroom soup on hand can be a bit more challenging. So having a few pantry staples on hand at all times helps to make it easier when a recipe calls for cream of mushroom soup.
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Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cup Dry Oat Milk
  • 1.5 cup Corn Starch
  • 6 tbsp Dried Minced Onion
  • 5 tsp Italian Seasoning
  • 2 tsp Ground Black Pepper
  • 1/4 cup Mushroom Seasoning
  • 6 oz Button Mushrooms (opt) Sliced and Sauteed
  • 1 1/4 cup Cool tap Water
  • 1 can Coconut Milk

Method
 

  1. Mix all the dry ingredients together and store in a clean dry airtight jar.
  2. Thinly slice mushrooms and sautee in a large pan with a little butter or oil over medium heat. Stirring constantly till perfectly tender. Remove from heat and set aside.
  3. To make the condensed soup, stir a 1/3c dry mix into the water and heat slowly over medium heat until the soup thickens to desired consistency.
  4. Stir in sauteed mushrooms. This can now be used however you would use a normal can of cream of mushroom condensed can of soup.
  5. To make this into soup simply add a can of coconut milk and heat till hot enough for your liking.
  6. To make this a tad fancier you can add a swirl of vegan sour cream, fresh chopped parsley, and some crispy fried garlic. Serve with some warm bread and plant butter and a side salad to make the meal complete.

Notes

This batch of dry base mix is the equivalent of 12 cans of condensed cream soup.
You can omit the mushroom seasoning if you want this to just be a blank cream base for making cream of chicken, cream of celery, cream of mushroom, or any cream soup or sauce you like. You can doctor this up to fit your preference.  
To make Cream of Chicken: Mix 1/3c dry base mix with 1 1/4c Chicken broth and 1/2c diced chicken pieces
To make Cream of Mushroom: Mix 1/3c dry base mix with 1 1/4c Mushroom broth (1 Tbsp mushroom seasoning dissolved in water) and 1/2c sliced sauteed mushrooms.
To make Cream of Celery: Mix 1/3c dry base mix with 1 1/4c Vegetable broth and 1/2c cooked celery.
To make Cream of Asparagus: Mix 1/3c dry base mix with 1 1/4c Vegetable broth and 1c cooked asparagus.