High Protein Condensed Mushroom Soup

Despite me not being able to get a very good picture of this high protein condensed mushroom soup, it is delicious! Sure, you could buy store-bought, but I don’t think it tastes as good and it won’t have much protein. I like to use this as a base for biscuits and gravy, scalloped potatoes, and green bean casserole where you would normally use a can of mushroom soup. Honestly, I use this a ton! It’s a little time intensive, but I think definitely worth it!

Ingredients

• Extra Firm Silken Tofu – make sure you use silken tofu with this or you will definitely get different results texture and taste-wise! Silken tofu can be found in the refrigerated section with the other tofu options, but there is also a shelf-stable variety that’s typically in the International Food Isle. If you can’t find it at your grocery store, you can buy it online as well. I like the brand Mori-Nu and usually get the extra firm silken tofu variety.
• Nutritional Yeast – also known as nooch, this is a shelf stable product that is often used in vegan cooking to give a cheesy, savory flavor. It also has a surprising amount of protein! You can find this at most stores and also online!
• Soy Milk – I prefer soy milk because it has the most protein per calorie of the vegan milk options, but any non-dairy milk will work.
• Onion, garlic – these add a lot of flavor to the soup!
• Mushrooms – I used baby bella mushrooms for this, but you can use whatever mushrooms you want. I probably wouldn’t use something like shiitake since those have such a strong flavor.
• Thyme, nutmeg, onion powder, garlic powder – this is what gives it that classic mushroom soup flavor.
• Salt – adjust to taste.

Directions

• Peel and chop onions and garlic.
• Clean the mushrooms, and finely dice them. They should be very small.
• In a medium-low heat skillet, cook onions until translucent. This should take about 3 – 5 minutes. Stir regularly to avoid burning and sticking to the pan.
• Add garlic to onions, and cook for another 2-3 minutes, stirring regularly to avoid burning.

• In a high-speed blender, blend the silken tofu, soy milk, cooked onion and garlic until well-mixed and creamy.

• In medium-low heat skillet, begin cooking your mushrooms.

• Add the silken tofu mixture to the pan with the mushrooms. I like to add this when there is still mushroom liquid in the pan so that it absorbs some of the color.
• Add all remaining seasonings and stir until well-mixed.
• Cook for another 10 – 15 minutes until mushrooms are well cooked, stirring regularly so nothing burns. This has a tendency to spit out very hot liquid droplets for whatever reason so be careful!

Silly Little Haiku

We make our own soup

Since Campbell’s isn’t vegan

And it tastes better!