Vegan Dry Cream of Mushroom Soup Mix
- 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
Makes about 10 Tablespoons, or 2 batches worth. Store in an airtight container, shake before using.
To make soup, add 5 Tablespoons mix to 1 cup water, heat over a low flame till thickened, whisking preferably, constantly.
If in warmer temperatures (above mid 70′s), store the mix in the refrigerator, as creamed coconut will melt in higher temps.
Creamed coconut comes in bars. Chill the bar, wrapped, for a while, put on food grade gloves and finely grate with a box grater. Gently add grated coconut to a mason jar, store sealed (and if in hotter temps, store in the refrigerator).
Creamed coconut is similar to coconut butter, my method of grating makes it easy to use, where 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, just use cornstarch.