Condensed Creme of Mushroom Soup

Posted by on November 20, 2010 | 14 Comments

I’m working on creating photos for the recipes in my book, Go Dairy Free, and this week decided to make the Condensed Creme of Mushroom Soup in honor of the holidays. I really have to brag on this one … Tony (husband) and I worked together to create this spot-on recipe. Is it just me, or is the best food that emerges from your kitchen the stuff that is created with a loved one? Every night that my husband and I make dinner together, it’s just better. I digress …

This recipe is amazingly dairy-free, vegan, soy-free, nut-free, optionally gluten-free, AND low fat! Heck, you can even make it organic if you wish. Most recipes for condensed creme (or cream) of mushroom soup use loads of butter or margarine – totally unnecessary, and quite frankly, not as “authentically” Campbell’s, like this one …

This was my first full-fledged attempt at doing step-by-step photos. The interesting thing is, there really weren’t that many steps to capture. This is a surprisingly simple recipe. It is one that you can whip up within 15 minutes, and all while you are preparing other Thanksgiving goodies. Yes, if I didn’t get you at dairy-free or low fat, perhaps “fast & easy” will win you over.

Nonetheless, I would love your feedback on step-by-step vs just a picture of the finished recipe.

The recipe for this “Almost Campbell’s” Condensed Creme of Mushroom Soup is on p182 of Go Dairy Free: The Guide and Cookbook. If you don’t have the book and need this recipe in a jiffy, you can also get an ebook version instantly. Just see the Where to Purchase page for links to the iPad, Kindle, PDF, and Kobo versions, in addition to where you can buy physical copies.

Now, onto those photos …

Step 1: Throw all ingredients, except for the mushrooms, into a medium-sized pot.


Step 2: Whisk the ingredients together until smooth. I used extra-virgin olive oil in this batch, since it is what I had and since you are heating this on a fairly low temperature. The oil made it a bit of a yellowy color at first, but don’t worry, that will fade.


Step 3: Whisk in the mushrooms. To keep it more “authentic” I used canned mushrooms, but you can always pre-cook and drain some fresh mushrooms if preferred.


Step 4: Whisk while stirring over medium-low heat. At this point I realized my silicon whisk was way too big for the pot, so I switched to a simple metal whisk.


Step 5: For the first 5 to 10 minutes you can just check in and whisk occasionally, but as it begins to emulsify and thicken, you will want to be a bit more attentive.


Step 6: When the condensed soup becomes nice and thick – some good signs include once it is the texture of the canned version, if it clings nicely to your whisk, and if it is thick enough that the swirls from your whisk remain – remove it from the heat. It may thicken a touch more once removed too.


Step 7: Use immediately, or place it in an airtight container to store in the refrigerator until ready to use. It should keep for a couple of days in the refrigerator. It works great as a direct substitute for the Campbell’s version in recipes, and it actually makes a nice, silky and rich soup too. Just add water and reheat for 2 to 3 tasty bowls.


Gratuitous Close-up

Enjoy the recipe!


So what do you think – are step-by-steps helpful?


Filed Under: Alisa's Recipes

Comments (14)


  1. Katie says:

    I go back and forth about step by step photos. I like them, but they definitely aren’t necessary for most recipes. ALthough, when there is something in the directions that needs to look a certain way, they are great.

    I just like looking at pictures though, so I say the more the merrier!

  2. Hannah says:

    I don’t really mind having/not having step by step photos. Although it was quite interesting in this case, as I’ve never had or used condensed soup in my life!

    But, erm, about the things tasting better when cooked with a loved one? What about us poor single folk? *sob*


  3. Lori says:

    This is such a great recipe and yes, so easy! There is no reason to ever eat that canned stuff ever again… honestly. With such healthy, diary free, love-made recipes out there, why waste fat, calories, and a can? Perfect post for some great Thanksgiving ideas with this one!

  4. alisa says:

    Katie – I think I’m with you on the step by step.
    Hannah – A loved one could definitely be a sibling, parent, or close friend too!
    Lori – You are so sweet!

  5. Wonderfully creamy and delicious soup! And your step by step photos are terrific!

  6. First off, this soup looks amazing. I am so wanting to use this, even if I am not actually making a green bean casserole.
    I am on the fence about step-by-steps. For me, I am such a painful perfectionist, that it would take me a year to make my recipe if I was stopping constantly to take pictures. Plus, since Google is looking at page-load time now to help with rankings and SEO stuff, I think that too many photos can really make your posts load slow. However, there are a lot of bloggers that do an excellent job at step-by-steps…
    Guess I am not much help, but I think that unless a recipe is really complicated, i do not always think it is necessary.
    Just my 2 cents! 😉

  7. Joanne says:

    I am not the biggest fan of cream of mushroom soup but you make it look GOOD. I could go either way on step-by-step photos. I don’t really find that I need them but they can def be pretty to look at!

  8. Jo Lynn says:

    Do you know if the condensed soups freeze well?

  9. I never follow recipes anyhow- but I did like all the pics!

  10. It depends on the recipe as to whether I use step-by-step photos or enjoy them. I really like them here though, Alisa … even that gratuitous close-up shot. 😉 They show how easy it is to make this soup. 🙂 I’ve made my own version using fresh mushrooms before and it’s worked great. It hardly takes any time either. 😉


  11. Libby says:

    I really enjoyed looking at your tutorial, because I have my own homemade version of condensed cream of mushroom, and it’s COMPLETELY different. (Rice and a stick blender, so not so much with the creamy!)

    As far as the photos go, sometimes they are really handy for explaining something and sometimes you just want to get that gratuitous close up!

  12. alta says:

    I JUST got your book yesterday – YAY! I’ve only just begun to read a bit, and I’m already so excited. You have dairy-free homemade margarine recipes! how cool. I’ve made a dairy-free cream of mushroom soup (had to for my gluten-free, dairy-free broccoli cheese casserole for Thanksgiving!) but yours looks SO much easier. LOL

  13. haven_alise says:

    I’m so excited to find this, I was a huge cream of soup can user until we found out our daughter has a dairy allergy. I am looking forward to buying your book and trying out some of these recipes.

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