Vegan Campbell's

When I stopped eating dairy, the biggest dilemma I faced was dealing was trying to recreate some of my favorite casseroles, which as most of us would agree, consist of Campbell's soups. Cream of Chicken & Cream of Mushroom soup made the deans list in nearly every casserole recipe I had ever made and were the star ingredients in my family's traditional Thanksgiving & Christmas dishes.

 It took about a year to figure it out but the following are the recipes I've been using for 2 years now and so far, no one has made the connection yet to the fact that I am now dairy-free and they are still enjoying the same cherished holiday meals.  This recipe is so freaking easy, anyone can do it.  It requires the ability to make something boil.

First, you make the broth.  Or you skip this step if you have store bought.  This method will yield like, a million cups of broth and the powder only cost me about $8.  The boxed Imagine broth that I buy sometimes is over $4 for 4 freaking cups!  Take that bargain hunters!

Next, (or first if you had broth already), whisk the corn starch into your non-dairy milk.  Make sure to use a full fat 'milk' or creamer.  Not lite versions and not rice milk because it is too runny.  Soy, almond, oat, hemp, coconut...all of those work better to produce a consistency closer to the Campbell's junk we're used to.

Then, if making Cream of MUSHROOM, dice the mushrooms.  Instead of making it a pain in the ass measuring out and converting ounces to cups, just buy an 8oz package and use roughly HALF.  Easy as pie.

.....annnnd saute until soft.

Add broth and seasonings.

Add the 'milk'.  Then whisk, whisk, whisk!

.......whisking...

Voila!  Cream of mushroom soup.  Let it cool to room temperature and it will be just as disgustingly gelatinous as the crap that falls out of the can shaped just like a can.

Cream of Mushroom Soup

Makes about 2 cups

For Cream of Chicken soup, omit the mushrooms and start by boiling broth.

4oz white button mushrooms, diced 

1 cup non-dairy milk or creamer

4 Tbsp corn starch

1 cup vegetarian chicken broth

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp parsley

1/4 tsp salt

1/4 tsp pepper

Saute mushrooms in a skillet sprayed with non-stick cooking spray over medium-high heat.  In a separate bowl, whisk corn starch into non-dairy milk.  Set aside.  When mushrooms are soft and darkened in color, add broth and seasonings.  Bring to a boil.  Pour in 'milk' mixture and whisk constantly until thickened, about 2-3 minutes.  Remove from heat and allow to stand at room temperature until ready to use.  Will keep for several days in an airtight container in the fridge.