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 is this cream of mushroom soup so perfect?
- 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 this Gluten Free Cream of Mushroom Soup- Step by Step
- 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.
How do I store this cream of mushroom soup?
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!
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
I would love to hear if you have tried this Gluten Free Cream of Mushroom Soup recipe – do leave me a star rating and comment down below!
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Gluten Free Cream of Mushroom Soup
Ingredients
- 16 ounces mushrooms sliced
- 4 cloves garlic minced
- 1/2 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.
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