Instructions With Step By Step Images
*Free printable recipe card is available at the end of the post.
Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Saute the mushrooms with peppers and onions, and cook, stirring occasionally until tender, about 5 minutes.
Stir in gluten free flour and cook for 1 minute. Cooking the flour keeps your soup from tasting like raw flour.
Turn off the flame and whisk the milk in. Turn the flame back on and cook, whisking, until the soup comes to a boil and is thickened, about 10 minutes.
The mixture will thicken as it heats. Just keep stirring over medium low heat. Make sure to scrape the bottom of the pot so the flour doesnt stick.
Add parsley, and season with salt and pepper.
And thats it. A fresh, homemade cream of mushroom soup.
Serve garnished with parsley and shredded cheese if you like. Or save in your fridge to use in a casserole as I do in my popular tuna noodle casserole.
Gluten Free Dairy Free Cream Of Mushroom Soup
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October 16, 2018 By Rachel Garduce
Why buy a can of soup when you can have healthier homemade gluten-free dairy free cream of mushroom soup! And the recipe is a cinch to make.
Now that the cooler weather of fall is fast approaching, its time to get out those comfort foods! Our favorite our soups and stews.
We used to rely on convenience foods, including canned soups. But these days those products no longer fit into our eating plan.
For The Cream Of Mushroom Soup:
Saute 4oz minced mushrooms plus 1 Tablespoon minced shallot in 1 Tablespoon extra virgin olive oil in a small saucepan over medium-high heat until the mushrooms release their liquid. Continue to saute until the liquid cooks off and the mushrooms are tender, 5-7 minutes. Scoop the mushroom mixture into a bowl then set aside.
Lower the heat to medium then melt 2 Tablespoons butter or vegan butter, sprinkle in 2-1/2 Tablespoons gluten-free flour, and whisk for 1 minute. Slowly stream in 3/4 cup chicken or vegetable broth while whisking to create a smooth sauce then add 1/2 cup milk plus 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1/8 teaspoon pepper. Simmer until thickened then stir the mushrooms back into the soup.
Im telling you pure condensed soup GOLD, right here!! I hope you love these soup recipes and get many uses out of them for years to come. Enjoy!
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How To Make Dairy Free Cream Of Mushroom Soup
The secret to making a dairy free cream of mushroom soup is using coconut cream instead of heavy cream. And to make it gluten-free, wheat flour is replace with either arrowroot powder or glucomannan as the thickener.
To start, melt the butter flavored coconut oil in a large saucepan or skillet. The mushrooms and onions are added next and sautéed for 5-7 minutes, until onions are translucent.
Garlic is then added and cooked for another minute or two. The chicken broth is stirred in next and then the mixture is brought to a boil.
Once boiling, the arrowroot powder is whisked in. Then the soup is allowed to simmer until the liquid is reduced by about half.
When reduced, about of the mixture is processed in a blender until smooth. That mixture is then placed back into the pot, continually whisking in coconut cream until smooth.
Finally, the gluten free cream of mushroom soup is brought back to temperature and served or used in a recipe as needed.
Coconut Milk Mushroom Soup
This coconut milk cream of mushroom soup is decadent, luxuriously creamy, and loaded with fresh mushrooms. Vegan, gluten free, & dairy free!
best
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This cream of mushroom soup couldnt be easier to make! Never reach for the canned stuff again when this decadent soup comes together in under 30 minutes. This soup can be made with a lot of pantry staple ingredients: coconut milk, herbs, and spices. My Top 125 Vegan Pantry Staple Ingredients & Recipes post illustrates what I stock in my pantry so I can have a healthy plabt-based meal anytime!
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Mushroom Soup With Coconut Milk Is Our New Favorite Recipe
Im adding this to my Favorites list this gets a 10/10 on our homestead. I quote my husband This is 5-star restaurant good! Ive also had friends and family make this one and text me pics of how well it went. This is one of my most popular recipes, and with good reason! Its great to eat on its own, or add into any holiday recipe.
This is one of those awesome recipes that I couldnt actually believe is vegan. The sweet coconut broth and mushrooms together is an incredibly decadent combination. Its secretly healthy, but you cant tell because the flavor is so dynamite!
Faqs And Tips For Making The Best Creamy Mushroom Soup
Is condensed mushroom soup the same as cream of mushroom?
Yes. Condensed mushroom soup is just cream of mushroom soup that has been cooked down to remove excess water. You can do the same when you make homemade cream of mushroom soup.
How many cups is in a can of cream of mushroom soup?
Theres about 1 1/4 cups in a can of condensed mushroom soup. Usually when Im substituting this vegan mushroom soup in a recipe, I will just use what I have stored in a 1-cup jar .
Can you freeze mushroom soup?
Absolutely! This is a great option if youre using it as a condensed soup substitute, so you can always have some on hand. I like to put my soup in 1-cup mason jars with freezer lids . This recipe should last at least 6 months in the freezer.
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How To Make The Best Vegan Cream Of Mushroom Soup
Here’s what I do: I make a roux of flour, much as you’d do with a traditional cream of mushroom soup, and then I add in some creamy cashew milk.
The most important part to remember with this recipe, as you would with any, really, is to build in layers of flavor to ensure that you end up with an awesome dish. And to keep the flavors close to the real stuff. Cashew cream or milk makes the best substitute for dairy cream in this recipe, because it tastes the closest, and it also doesn’t add a strong flavor that wouldn’t be in the original recipe like, say, coconut milk would. You can use almond milk too, and it would be fine, although I really prefer the cashew.
If you are nut-free, I’d recommend using an unsweetened soy milk or any nondairy milk that’s thick and not too watery.
This recipe is simple as they come, with just eight ingredients, besides the salt and pepper: mushrooms, a smidgen of oil, onions, garlic, flour, sage or thyme, a good vegetable stock and nutmeg. And if you want to picture your boss turning green with envy over your perfect abs when you’re throwing your resignation at him or her, you can make this recipe free of oil by sauteeing your onions and mushrooms in vegetable stock.
Does Cream Of Mushroom Soup Have Dairy In It
Normally cream of mushroom soup has milk or cream in it, so it almost always has dairy in it.
That doesn’t have to be the case when you make gluten free mushroom soup yourself!
I have used coconut milk and almond milk as the milk to make my gf cream of mushroom soup dairy free.
Gluten free dairy free cream of mushroom soup can be every bit as creamy and velvety!
To make your dairy free cream of mushroom soup extra creamy, use canned full-fat coconut milk or coconut cream for the milk in my gluten free mushroom soup recipe.
Read Also: Campbell Soup Chicken And Rice Casserole
Why You Should Skip The Canned Mushroom Soup
One peek at the red and white label on a popular brand can of condensed cream of mushroom soup is usually all it takes to realize that its not the healthiest choice. At least, for most people. Aside from being loaded with sodium, most of the cream of anything soups lack essential healthy nutrients.
For the most part, they are nothing more than roux with flavored broth and a lot of salt and preservatives added to them. Depending on the flavor, you may find tiny amounts of the base ingredient in them too, like mushrooms or chicken.
If you want to make condensed soup ready to eat, you need to stir in a couple of cups of liquid to it. Most people use water. When you buy ready-to-eat mushroom soup or you order it at a restaurant, it is usually made with all purpose flour, salted butter, salted broth or stock, plus heavy cream and/or milk.
How To Make Gluten Freedairy Free Mushroom Soup
This healthy mushroom soup recipe is all made in one pot.
1. Start by cooking the bacon until it gets crispy and has released a lot of fat. Reserve the bacon and set aside. In the same pot saute the onions, leeks and garlic. Season with salt, pepper and add the rest of the herbs and spices.
2. Add the chopped shiitake mushrooms to the pot, and cook until they are soft, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve for garnishing.
3. Add the diced potatoes, carrots, drained chickpeas, and the crushed tomatoes. Add the water and bring to a boil and reduce to a simmer for 25-30 min. Taste it and season with more salt, if needed.
4. Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Garnish with some sauteed mushrooms and with some chopped fresh herbs if you like. I also used some coconut aminos for garnishing and a more intense flavor.
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Why We Started Making Our Own Cream Of Mushroom Soup
Like many families, we deal with food allergies and sensitivities. The commercial condensed cream of mushroom soup we used to use made us feel unwell.
WATER, MUSHROOMS, CANOLA OR SOYBEAN OIL, WHEAT FLOUR, CREAM, CORNSTARCH, SALT, MODIFIED MILK INGREDIENTS, SOY PROTEIN ISOLATE, MONOSODIUM GLUTAMATE, TOMATO PASTE, SPICE EXTRACT, BARLEY YEAST EXTRACT AND DEHYDRATED GARLIC.
MSG triggers bad headaches, hives, very swollen lips, eyes, and face for my daughter and me. Two family members don’t tolerate gluten.
We are also avoiding soy, as my mother has breast cancer and has reduced her soy consumption.
How To Make Cream Of Mushroom Soup
- Chop the mushrooms to your liking. I personally like mine finely chopped, and I use my food processor.
- In a large saucepan, heat the butter over medium-high heat saute the mushrooms and minced garlic until tender.
- Sprinkle the gluten-free flour and onion powder over mushrooms and stir to coat the mushrooms.
- Stir in the gluten-free chicken broth, salt, pepper, and nutmeg . Stir the mixture until the flour dissolves. Bring the mushroom soup to a boil and stir it until thickened .
- Reduce the heat to low/simmer and stir in the milk . Simmer, uncovered for about 10-15 minutes.
- Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it.
- To make a garnish for your soup if you are planning on serving it, sautee mushrooms in a small pan with olive oil or butter until golden brown.
- Store leftovers in an airtight container and refrigerate.
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Cheesy Ham And Potato Soup
So we go homemade because not only is making these popular creamy soups at home a cinch, but its so much healthier and unbelievably delicious. This was the first of tens of dozens of spoonfuls of Homemade Cream of Mushroom Soup I ate straight from the jar. You guys will flip.
Ok a couple notes:
You will be making these recipes for a lifetime lets get on with it!
Can You Make This Cream Of Mushroom Soup Recipe Without Evaporated Milk At All
Yes! You can make this soup without evaporated milk. Just replace it with a combination of ingredients.
Add more vegetable stock for more flavor, and some heavy whipping cream for richness. Youll have to experiment with the balance that you like best.
Id begin with 1 cup additional vegetable stock, and cup heavy whipping cream. In place of whipping cream, you can try canned coconut milk, but it may add coconut flavor.
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Ingredients For Making This Gluten
- Mushrooms – I prefer to buy loose mushrooms, but you can buy pre-sliced mushrooms to save time if you like. You can use your favorite type of mushroom – button mushrooms, baby bellas, and shitakes are all good options.
- Shallots and Garlic – These vegetables add bold flavor to the soup. Chopped onions or onion powder may be used in place of the shallots if you prefer. One teaspoon of garlic powder could be substituted for the fresh minced garlic.
- Broth – You can use vegetable broth, chicken, or beef broth.
- Butter – Feel free to substitute your oil of choice for a dairy free version.
- Seasonings – Thyme, salt, and pepper help this soup really pop.
- Xanthan Gum – This thickening agent means we can use less heavy cream and still get a rich, creamy soup. If you don’t have xanthan gum, you could make a gluten-free flour or cornstarch slurry and use that to thicken the soup.
- Heavy Cream – For dairy-free or vegan, you can use coconut cream instead. If you would like to lower the fat content, try using whole dairy milk.
For The Cream Of Chicken Soup:
Saute 1 Tablespoon minced shallot in 2 teaspoons extra virgin olive oil in a small saucepan over medium heat until tender, 2-3 minutes. Melt 2 Tablespoons butter or vegan butter then sprinkle in 2-1/2 Tablespoons gluten-free flour and whisk for 1 minute. Slowly stream in 3/4 cup chicken broth while whisking to create a smooth sauce then add 1/2 cup milk plus 1-1/2 teaspoons poultry seasoning, scant 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer until thickened. Thats it!
Recommended Reading: Campbell Soup Chicken And Rice Recipe With Broccoli
Is Cream Of Mushroom Soup Gluten Free
Most store bough cream of mushrooms soups are not gluten free. They use wheat as a thickener. There are a few store-bought brands that use gluten free alternatives to thicken the soup.
Using this gluten free cream of mushroom soup in other recipes:
Finding a cream of mushroom soup at the store can sometimes be difficult and expensive. There are a few store-bought gluten free cream of mushroom soups but they are often hard to find.
To use this recipe in a casserole or dish that calls for gluten free mushroom soup you’ll need to make a slight adjustment. Instead of adding the second cad of broth, leave it out. This will create thicker soup that is similar to concentrate.
Measure out your soup per your recipe. If you’re recipe calls for 1 can of gluten free cream of mushroom soup you can add about two cups of your concentrate gluten free cream of mushroom soup.
Ingredients in Gluten Free Cream of Mushroom Soup
If you have any questions about substitutions please leave me a comment below and I will get back to you.
You’re going to love the flavors and textures of this creamy gluten free mushroom soup. Remember to continue to stir this soup as it cooks so it doesn’t burn to the bottom of the pan. If you have any questions please let me know.
More Gluten Free Soup Recipes:
Can I Freeze The Cream Of Mushroom Soup
Its easy to freeze cream of mushroom soup. Let the soup cool completely before placing it in a freezer-safe container and freezing it. Leave about an inch of space between the soup and the containers lid when filling it.
The milk can separate from the rest of the liquid, but it should return to normal upon thawing and reheating it. You can also not add the dairy or non-dairy milk, simply add it in when youve reheated the soup.
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What Makes This The Best Gluten Free Cream Of Mushroom Soup Recipe
Thick, rich and velvety, this gf cream of mushroom soup is full of so much flavor. Only lovers of that rich umami flavor of cooked mushrooms need apply.
If you love creamy soups but dont love mushrooms, we still love you! And we have recipes for gluten free cream of chicken soup for you .
For all my fellow mushroom lovers, though, lets return to this hearty, silky soup. Its the best soup, because it never leaks, even when it cools.
We make the roux that helps thicken this soup with superfine white rice flour, instead of cornstarch. When you thicken a warm liquid with a cornstarch roux, it leaks water as it cools.
Its also packed with creamy flavor from a combination of rich vegetable stock and evaporated milk. And much of the cooked mushrooms and flavorful, but mild, shallots, are pureed until smooth, so theres every flavor in every bite.