Vegan Dry Cream of Mushroom Soup Mix
Ingredients:
- ½ cup Creamed Coconut; see notes on this
- 3 Tbsp Potato Starch
- 2 Tbsp dried shiitake mushrooms, crumbled
- 1 Tbsp veggie broth mix
- 1½ tsp dried parsley
- ½ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp dried basil
- ¼ tsp fine sea salt
- 1/8 tsp ground black pepper
Instructions:
It makes about 10 Tablespoons, or two batches, worth of it. Store in an airtight container; shake before using.
To make soup, add 5 Tablespoons of mix to 1 cup water and heat over a low flame until thickened, whisking, preferably constantly.
Notes:
Store the mix in the refrigerator in warmer temperatures (above mid 70′s), as creamed coconut will melt in higher temps.
Creamed coconut comes in bars. Wrap the bar in plastic and chill it for a while. Put on food-grade gloves and finely grate it with a box grater. Gently add the grated coconut to a mason jar and store it sealed (and if it’s in hotter temperatures, store it in the refrigerator).
Creamed coconut is similar to coconut butter. My method of grating makes it easy to use, whereas coconut butter is hard to get out of the jar.
I used potato starch, thinking of a good friend who can’t have cornstarch and is gluten-free as well. If, unlike me, you don’t have a vast and deep pantry full of odd flours in mason jars, use cornstarch.
For a new version of the recipe, see Plant-Based Cream of Mushroom Soup Mix.