Cat Kimbriel posted a recipe with Cream of Celery soup-which she can’t eat anymore. So she asks for a substitute for Cream of Anything Soup. Um…. I do this for myself because of dairy sensitivity and wishing for reduced sodium. It’s not as convenient as opening a can, but so much better. So…
What are cream soups? They are a sauce when used in cooking. Back to a basic cream sauce. Remember I don’t measure much so I’m dealing with rough handfuls of the veggies.
Saute onions, diced small, celery, diced small, and mushrooms, diced small. I use a canola oil margarine, but any other vegetable oil will do to suit your taste. Probably not olive oil as it has a strong taste.
Dissolve 1 tbls cornstarch in a little bit of the plant based milk of your choice and whisk into the veggies. Then add 1 cup of your milk. I like soy because it has more protein that others, but unflavored almond or other nut milk will work. This amount = roughly 1 can of condensed soup. Easily doubled. Continue simmering until THICK.
Now you can get creative. For cream of mushroom I add more mushrooms cut into bigger chunks, a whisper of nutmeg, and whatever else looks interesting that’s in the cupboard. Read the ingredients on the cans in the store and spread out from there after you gag at the stuff you don’t want.
For cream of celery add more celery, maybe a bit of chopped green pepper and ground celery seed to bump up the flavor.
If you have issues with cornstarch I’ve heard that guargum is available in the healthfood stores, but I’ve never used it.
Food issues are an excuse to explore new flavors, not a limitation.