Emily Johnson
Cream of mushroom soup is a versatile dish that can be used as a base for casseroles, a sauce, or even a gravy. However, for those who are lactose intolerant or follow a vegan diet, the lactose content in cream of mushroom soup can be a concern. Lactose is a sugar found in milk, and consuming lactose can cause gastrointestinal symptoms such as diarrhea, gas, and bloating in sensitive individuals. While some brands of cream of mushroom soup may contain lactose, there are also lactose-free and vegan alternatives available. These alternatives use plant-based milk, such as oat milk, almond milk, or coconut milk, instead of dairy milk, and they can be just as creamy and tasty as the traditional version.
Does Cream of Mushroom Have Lactose?
| Characteristics | Values |
|---|---|
| Lactose content | Varies; some recipes and products are lactose-free, while others contain lactose |
| Substitutes | Coconut milk, almond milk, cashew milk, coconut cream, oat milk, and plant-based milk |
| Preparation | Various recipes are available for making lactose-free cream of mushroom soup |
| Nutrition | Lactose-free cream of mushroom soup can be nutritious, providing vitamins and minerals |
| Dietary considerations | Lactose-free options cater to those with lactose intolerance or dairy allergies |
| Taste | Lactose-free versions can be tasty and creamy |
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What You'll Learn
Cream of mushroom soup recipes without lactose
Cream of mushroom soup is a delightful and versatile dish that can be made lactose-free without compromising on taste and texture. Here are some recipes and tips to achieve that creamy, savoury classic without the lactose:
Lactaid® Cream of Mushroom Soup:
This recipe uses LACTAID® Fat-Free Lactose-Free Milk as the key ingredient to create a creamy and savoury soup without any discomfort. Here are the steps:
- Melt margarine in a medium saucepan over medium heat.
- Add mushrooms and sauté until tender, which takes about 5 minutes.
- Remove the pan from the heat and add flour, whisking to form a paste.
- Return the pan to the heat and cook for another minute.
- Gradually add water and LACTAID® milk to the mushroom-and-flour mixture, blending well after each addition.
- Add the remaining ingredients, such as onions and black pepper, and adjust seasonings to taste.
- Stir constantly, heat to a boil, then reduce the heat to low and simmer for 2 minutes.
Dairy-Free Condensed Cream of Mushroom Soup:
This recipe is a fast, easy, and tasty option that uses full-fat oat milk and fresh mushrooms. Here's how to make it:
- Sauté fresh mushrooms in garlic oil or blend them with liquid, then cook on the stove.
- If desired, cook gluten-free or lactose-free versions by substituting gluten-free flour and lactose-free milk.
- For a FODMAP-friendly version, omit onion and garlic powder, and use FODMAP-friendly mushrooms.
- To prepare the soup, whisk about 1¼ cups of water into the condensed cream of mushroom soup and heat it over low heat to your desired temperature.
Almond Milk and Cornstarch Cream of Mushroom Soup:
This recipe uses almond milk and cornstarch to create a smooth and creamy texture while maintaining the earthy flavours of mushrooms, aromatic garlic, and dried thyme. Here's the process:
- Heat oil in a large saucepan over medium-high heat.
- Add mushrooms and onions, cooking and stirring until tender, which takes about 8 to 10 minutes.
- Add garlic, salt, vinegar, thyme, and pepper, and cook the mixture for another minute.
- Mix cornstarch with equal parts water to create a slurry, then pour it into the saucepan.
- Stir in almond milk until smooth and bring the mixture to a boil, stirring until thickened, which takes about 3 to 4 minutes.
- Adjust the intensity of flavour by controlling the browning of the mushrooms and vegetables.
Coconut Milk and Broth Cream of Mushroom Soup:
For those who prefer a coconut milk base, this recipe offers a lactose-free option with a creamy texture and flavourful broth:
- Create a roux by heating oil or fat in a saucepan and slowly mixing in flour.
- Add your choice of dairy-free/lactose-free milk, such as coconut milk, and mix well.
- Adjust the proportions of coconut milk and condensed broth to achieve the desired fat content.
- If the soup is not thick enough, create a slurry with cornstarch and water, adding it to the mixture and simmering until the desired thickness is achieved.
- Season with pepper, garlic powder, onion powder, herbs, or salt to enhance the flavour.
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Lactose-intolerant people can use almond milk
Cream of mushroom soup is a versatile ingredient used in many recipes, from sauces to casseroles. However, it often contains lactose, which can be an issue for those who are lactose intolerant. Lactose intolerance is the body's inability to break down lactose, a natural sugar found in dairy milk. This can lead to discomfort, bloating, and gas.
Fortunately, there are lactose-free alternatives to traditional cream of mushroom soup. One option is to use almond milk, a popular plant-based milk alternative that is naturally lactose-free. Almond milk is a good source of magnesium, vitamin E, calcium, and vitamin D, and it can be a healthy and delicious addition to a balanced diet. It is also a suitable option for vegans and those with dairy allergies.
When creating a lactose-free cream of mushroom soup, you can substitute almond milk for dairy milk. Additionally, you can use a roux, which is equal parts oil or fat and flour, to achieve the desired thickness. You can also add herbs, garlic powder, onion powder, and pepper to enhance the flavour.
In a saucepan, melt margarine over medium heat and add mushrooms. Sauté the mushrooms until they are tender, which should take about 5 minutes. Remove the pan from the heat and add flour, whisking to form a paste. Return the pan to the heat and cook for another minute. Gradually add water and almond milk to the mushroom-and-flour mixture, blending well after each addition. Add any remaining ingredients and adjust seasonings to taste.
By using almond milk and making a few simple adjustments, lactose-intolerant individuals can enjoy cream of mushroom soup without any discomfort. This recipe is a great example of how small substitutions can make a big difference in creating inclusive and delicious meals.
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Coconut milk and coconut cream as substitutes
Coconut milk and coconut cream can be used as substitutes for cream of mushroom soup, particularly for those who are lactose intolerant or vegan. Coconut cream is a rich, creamy liquid extracted from grated coconut meat. It has a distinctive coconut flavour and is commonly used in Southeast Asian and Caribbean dishes. Its creamy consistency makes it ideal for creating sauces and desserts.
To substitute coconut cream in recipes, you can use full-fat coconut milk. Simply chill a can of full-fat coconut milk overnight and use the solidified portion, stopping when you reach the coconut water. This method provides a similar consistency to coconut cream without the coconut flavour.
Coconut milk is also an excellent substitute for cream of mushroom soup, offering a dairy-free and vegan option. It has a thinner consistency than coconut cream and a distinct flavour that will influence the overall taste of your dish. When using coconut milk, opt for unsweetened, full-fat canned coconut milk for the best results. Start with equal parts coconut milk and broth, adjusting the proportions as needed to achieve your desired thickness.
It is worth noting that coconut milk and coconut cream have higher fat content than cream of mushroom soup. Thus, when substituting, consider adjusting the proportions or adding other ingredients to achieve the desired consistency and flavour profile.
Other substitutes for cream of mushroom soup include a roux, sour cream, cream cheese, and Greek yoghurt. A roux provides a thick base and offers flexibility in creating gluten-free and dairy-free alternatives. Sour cream and cream cheese can be used as substitutes but may need to be diluted with broth or milk to achieve the desired consistency. Greek yoghurt is another option, but it has a lower fat content and a sour note due to the presence of lactic acid.
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Lactaid milk as a substitute in cream of mushroom soup
Cream of mushroom soup is a versatile dish that can be used as a base for sauces, casseroles, and slow cooker meals. However, it traditionally contains dairy, which may be unsuitable for those with lactose intolerance or allergies. Lactaid milk is a lactose-free alternative that can be used in cream of mushroom soup to make it more inclusive and accessible to those with lactose sensitivities.
Lactaid milk is a brand of lactose-free milk that has been treated with the lactase enzyme to break down the lactose sugar into glucose and galactose, making it easier to digest for those with lactose intolerance. By substituting regular milk with Lactaid milk, individuals with lactose sensitivities can enjoy creamy dishes like cream of mushroom soup without discomfort.
To make a lactose-free cream of mushroom soup using Lactaid milk, you can follow a similar process as the traditional recipe. Here's a step-by-step guide:
- Melt margarine in a medium saucepan over medium heat.
- Add mushrooms and sauté until tender, which usually takes around 5 minutes.
- Remove the pan from the heat and add flour, whisking to form a paste.
- Return the pan to the heat and cook for another minute.
- Gradually add water and Lactaid milk to the mushroom-and-flour mixture, blending well after each addition.
- Add any remaining ingredients, such as onions and black pepper, and stir constantly.
- Heat the mixture to a boil, then reduce the heat to low and simmer for about 2 minutes.
- Adjust seasonings to taste.
Using Lactaid milk as a substitute in cream of mushroom soup allows individuals with lactose intolerance to enjoy creamy and savory dishes without sacrificing taste or texture. It is a simple and effective way to make traditional recipes more inclusive and accessible to various dietary needs.
In addition to Lactaid milk, there are other alternatives to make lactose-free cream of mushroom soup. Some people suggest using coconut milk or coconut cream, but the fat content differs, and adjustments may be needed to achieve the desired consistency. Others recommend creating a roux with oil or fat and flour, then adding lactose-free milk. Oat milk is another popular dairy-free option that has been praised for its ability to create a creamy and tasty soup.
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Campbell's cream of mushroom soup contains lactose
Campbell's Cream of Mushroom Soup is a versatile cooking ingredient that can be used as a substitute for roux or béchamel. It contains farm-fresh cream, which is derived from milk and therefore contains lactose.
Lactose is a sugar found in milk and dairy products. It is a disaccharide made up of two simpler sugars, glucose and galactose. Lactose is present in all types of milk, including cow's milk, goat's milk, and sheep's milk.
While Campbell's Cream of Mushroom Soup does contain lactose, there are alternatives available for those who are lactose intolerant or looking to avoid dairy. One option is to create a substitute at home using lactose-free milk. This can be done by making a roux with oil and flour, and then adding lactose-free milk. Coconut milk or almond milk can also be used as a substitute for the cream to achieve a similar texture, although the fat content will differ.
Campbell's also offers a wide range of products that do not contain lactose. These include their Condensed Gluten-Free Soups, Tomato Juice, and most of their Pace salsas, Prego Italian sauces, Swanson broths and stocks, and V8 juices. Additionally, they have nearly 600 different product varieties that do not contain added MSG, including soups, cooking sauces, and canned pasta.
It is important to note that while some people may be lactose intolerant or choose to avoid dairy for dietary reasons, lactose is generally well-tolerated by most individuals and is not harmful when consumed as part of a balanced diet.
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Frequently asked questions
No, cream of mushroom soup typically contains lactose. However, there are many recipes for delicious lactose-free cream of mushroom soup available online.
Lactose-intolerant people can use lactose-free milk, such as almond milk, cashew milk, coconut milk, and oat milk, to make cream of mushroom soup.
You can find lactose-free cream of mushroom soup at some supermarkets, on Amazon, or make it yourself using one of the many online recipes.
