Dairy-Free Cream of Mushroom Soup

Name: Dairy-Free Cream of Mushroom Soup
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 30 min
Ingredients: 2.5 cups water; 1 cup mushrooms (chopped (canned, frozen, or fresh)); 1/2 cup dry red lentils; 1/3 cup raw cashews (see notes for nut-free*); 1.5 tsp onion powder; 1 tsp garlic powder; 3/4 tsp sea salt; 1/2 tsp ground black pepper; 1/2 tsp celery salt

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 270 minutes

Servings: 3

Author : Brittany Roche

Ingredients

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Instructions

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Step 1

Add all the ingredients to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a low boil. Keep a close eye on it, and when the mixture begins boiling, turn the heat to low, replace the cover, and let it simmer for 10 minutes.

Step 2

Carefully transfer the mixture into your Vitamix or another high-powered blender and pulse a few times to break up the larger pieces. Then, starting at a low speed and slowly increasing to high, blend on high until the mixture is smooth and creamy.

Step 3

Immediately pour the mixture into 3-4 8-oz mason jars and cover with canning lids. Let them cool on the counter completely. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for at least an hour to continue thickening.

Step 4

Use each jar as a 1:1 replacement for Campbell’s Condensed Cream of Mushroom soup in all your favorite casserole recipes. Enjoy!