Instant Cream of Shiitake Soup Mix

Whip up your own instant cream of mushroom soup mix to make a comforting starter in seconds, or use it for greater culinary creations. It's an indispensable pantry staple that you'll want on hand at all times.

Photo & recipe: Hannah Kaminsky

Ingredients (MAKES ABOUT 1 3/4 CUPS; 7 (1/4 CUP) SERVINGS) (7 minutes)

  • 1 Cups Blanched Almond Flour
  • 1/2 Cup Instant Potato Flakes
  • 1/4 Cup Potato Starch
  • 2 Tbsp Dried Shiitake Mushroom Powder
  • 1 Tbsp Nutritional Yeast
  • 1 tsp Salt
  • 1/2 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Basil
  • 1/4 tsp Dried Parsley
  • 1/4 tsp Ground Black Pepper


In a large bowl, thoroughly combine all the ingredients. Store in an airtight container.
For a condensed cream soup substitute: Whisk 1/2 cup of the mix and 1 1/4 cups of water in a small saucepan until smooth. Bring to a boil over medium heat. Cook, stirring frequently, for 2 minutes or until thickened.
Cool completely and use according to the recipe to substitute for one (10 3/4-Ounce) can condensed soup.
For soup: Whisk 1/4 cup of the mix and 1 cup of water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened
For dip: Mix 2 tablespoons of the mix with 2 tablespoons of water and heat in the microwave for 30 - 60 seconds, until thickened. Add 1 cup of vegan sour cream or mayonnaise and stir until smooth.
Chill for at least 2 hours for best results, to let the flavors meld, before serving.


For creamy tomato soup, follow the instructions for making soup but use tomato juice instead of water.

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