Trail Cooking

Plant-Based Cream Of Mushroom Dry Soup Mix and Mushroom Rice Recipe

This is a two part recipe. The first is for the Cream of Mushroom Dry Soup Mix, the second is for a savory Mushroom Rice recipe, that is FBC (Freezer Bag Cooking) friendly.

This recipe is a revision of a recipe we created years ago, for Vegan Dry Cream of Mushroom Soup mix. There are a few better products out there now to use in the recipe, so more options than there was 10 to 15 years ago. The soup mix produces the equivalent of 2 cans of condensed soup. Though unlike condensed soup, you can eat this without diluting it.

The dry mix is lower sodium, using low sodium broth powder – and a tiny bit of sea salt. You can leave the salt out for very low sodium, or add more if you love salt. It lets you accommodate your needs.

Plant-Based Cream Of Mushroom Dry Soup Mix


  • ½ cup coconut milk powder
  • 3 Tbsp corn starch or potato starch
  • ¼ cup dehydrated mushrooms, finely crumbled
  • 1 Tbsp lower sodium vegetarian broth powder or 1½ cubes, finely crumbled
  • 1½ tsp dried parsley
  • 1 tsp onion powder
  • ¼ tsp dried basil
  • ¼ tsp dried thyme
  • ¼ tsp fine sea salt
  • 1/8 tsp ground black pepper


Add all the ingredients into a 12-ounce mason jar for long-term storage. Seal tightly and shake well to mix.

Pack into snack bag to take on the trail.

To use:

Add 5 Tablespoons mix to 1 cup water in a small pot, stir to blend well. Bring to a simmer over a very low flame, stirring constantly, until the soup thickens. Take off heat and use as you wish.

The dry mix can also be added to rice or instant couscous to flavor it, add the dry mix with the dry ingredients, no extra water is needed.

Makes 2 batches of dry soup mix.

Mushroom Rice

Pack in a quart freezer bag or sandwich bag:

  • 1 cup instant rice
  • 5 Tbsp cream of mushroom dry soup mix (half the mix)

Also Take:

  • ½ cup dehydrated mushrooms, finely crumbled

FBC Method:

(If doing this recipe FBC, don’t carry the mushrooms separately. Add them to the quart freezer bag at home.)

Place the freezer bag in a cozy. Add in 1½ cups boiled water to the bag, stirring well. Seal bag tightly.

Let sit for 15 minutes, stir before eating.

One Pot Method:

Add 1½ cups cool water to a small pot. Add mushrooms. Let sit for 10 minutes.

Bring to a boil, add in rice bag, stir well.

Turn off stove, cover tightly and let sit for 15 minutes.

In cool temperatures, or at higher altitude, put pot in a cozy or similar to insulate.

Stir well before eating.

Serves 1.


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