Gluten Free Cream of Mushroom Soup
Posted: 12/05/19
Updated: 11/21/21
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This Cream of Mushroom Soup tastes like it just came out of the can, except it is gluten free and totally made from scratch. Not only does this creamy soup taste way better than the store bought kind, but it is healthier for you, too!
Why You’ll Love This Recipe
- Super easy to make. Really, it is made in less than 30 minutes.
- This recipe stores very well.
- Cream of Mushroom Soup is perfect for casseroles and soups.
- It is gluten free and vegetarian!
How to Make It
- In a large saucepan with medium heat, melt butter and saute garlic and onions until translucent. Add mushrooms with salt, pepper, and all purpose seasoning until mushrooms are browned a bit.
- Sprinkle mushrooms with gluten free all purpose flour and stir to evenly coat. About two minutes. The flour will stick to the pan.
- Gradually, stir in vegetable broth to loosen up the bottom of the pan while combining with the mushrooms. Add milk or heavy cream into the mixture and continue to cook until soup thickens. About 10 minutes or so.
Storage Suggestions
We suggest making a HUGE batch of this cream of mushroom soup and storing in the refrigerator for up to a week (inside an airtight container). If this soup is being stored in the freezer, it will be good for two months. Just defrost the soup to room temperature before implementing into the recipes!
Chef’s Tips
- The flour will stick to the bottom of the saucepan. That’s okay! The broth will loosen the crumbles!
- Be careful not to burn the mushrooms! The mushrooms should still be tender and filled with a lot of flavor.
- If you need more liquid, just add more to your preference!
Be Sure To Check Out These Other Healthy Recipes!
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Gluten Free Cream of Mushroom Soup
This Cream of Mushroom Soup tastes like it just came out of the can, except it is gluten free and totally made from scratch. Not only does this creamy soup taste way better than the store bought kind, but it is healthier for you, too!
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Ingredients
- 16 ounces mushrooms sliced
- 4 cloves garlic minced
- ½ cup onion diced
- 6 tablespoons butter
- 8 tablespoons all purpose flour gluten free
- 2 cups vegetable broth
- 2 cups milk dairy or dairy free
- 1 tablespoon all purpose seasoning
Instructions
- In a large saucepan with medium heat, melt butter and saute garlic and onions until translucent. Add mushrooms with salt, pepper, and all purpose seasoning until mushrooms are browned a bit.
- Sprinkle mushrooms with gluten free all purpose flour and stir to evenly coat. About two minutes. The flour will stick to the pan.
- Gradually, stir in vegetable broth to loosen up the bottom of the pan while combining with the mushrooms. Add milk or heavy cream into the mixture and continue to cook until soup thickens. About 10 minutes or so.
Nutrition Information
Calories: 215kcal | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Total Carbs: 17g | Fiber: 1g | Sugar: 7g | Net Carbs: 16g | Vitamin C: 3mg | Cholesterol: 38mg | Sodium: 453mg | Potassium: 386mg | Calcium: 104mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
This soup is amazing! So easy to make & so full of flavor!! I use a mix of mushrooms (oyster, shiitake & baby bellas)
The family requests this often!! Thanks for the recipe!
That’s wonderful! Glad your family loves it!