How To Make Gluten
Use this quick and easy recipe to substitute condensed cream of mushroom soup in casseroles, sauces and gravies. If youd like to turn it into a rich, comforting soup see the additional directions below.
Is Cream Of Mushroom Soup Keto
No, traditional cream of mushroom soup is not keto. Most versions are made with flour, cornstarch, and other non-keto ingredients that add carbs to the soup. Carbs in cream of mushroom soup canned varieties typically clock in at 8 grams per cup, which isnt outrageous, but because of those starches, it can still spike blood sugar and kick you out of ketosis.
Instead, make this is delicious option for the keto diet, made with no starches or artificial ingredients. The only carbs in this soup come from the mushrooms and onions. If you want to reduce the carb count further, you can omit the onion. If you reduce the amount of mushrooms, your soup will be thinner and less creamy, so if you feel the need to do that, I recommend adding a thickener .
Free Printable: Low Carb & Keto Food List
Its no secret that creamy soups are my favorite kind. Apparently you guys can relate, because my 5-ingredient broccoli cheese soup is one of the most popular recipes on the blog. Today Ive got another creamy low carb soup recipe to add to your list: gluten free keto cream of mushroom soup! It comes together super fast just saute, simmer, and blend.
The cool thing about gluten free cream of mushroom soup is that its both an amazing dish in itself and a killer recipe ingredient. Sure, it works as a starter to your meal on its own, but its also a common staple in other foods, like casseroles.
This is probably why the canned kind is so popular, but that pales in comparison in so many ways. Not only is the flavor more bland, the ingredients are often questionable at best. Who needs all that, when you can make your own low carb cream of mushroom soup with just seven common ingredients and 30 minutes?
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Can This Be Used As Condensed Cream Of Mushroom Soup
Condensed cream of mushroom soup is quite a bit thicker than this soup. So I wouldn’t use it as a true substitution.
However, you can try making a much thicker, more condensed version by NOT ADDING the broth/stock. I’ll leave it up to your judgment if it’s thick enough.
You can also add a cornstarch slurry.
What Goes In Gluten
Back to the gluten-free cream of mushroom soup. This is pretty easy and uses ingredients most should have on hand.
- Mushrooms – Button mushrooms work well for this. You don’t want to hard of a mushroom like a portabella mushroom.
- Butter – Flavor and fat to make this soup taste rich and creamy.
- Cornstarch – If you are going to thicken soup without wheat flour, cornstarch is a perfect substitute. If you are also avoiding cornstarch, then xanthan gum will also work.
- Milk – Regular 2% milk will work just fine for this recipe. Skim probably isn’t the best, so if you only have skim, mix in some half and half or heavy cream.
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What Are The Best Types Of Mushrooms To Use For Making Cream Of Mushroom Soup
Any sort of ordinary small mushroom will make delicious mushroom soup. I often make it with white button mushrooms, which are the youngest mushrooms.
You can also use cremini mushrooms. Theyre more flavorful and mature, and theyre brown on top.
If you can find them, I really love to use baby portabella mushrooms. They have flavor to spare!
Is Condensed Mushroom Soup The Same As Cream Of Mushroom Soup
Condensed cream of mushroom soup is thicker than finished cream of mushroom soup. You usually add a liquid, such as milk or water, before you consume it as a soup.
Most recipes that call for cream of mushroom soup are referring to the condensed version.
Soup that is not labeled as condensed, is likely ready to heat and serve.
With our recipe, you can make it thicker or thinner by reducing the liquid or adding more, depending on your needs.
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Gluten Free Cream Of Mushroom Soup
A simple, yet flavorful gluten free cream of mushroom soup recipe that uses minimal ingredients. This cream of gluten free cream of mushroom soup is wonderful on its own and it can be used in casseroles.
Looking for more ways to use gluten free mushroom soup? You can use it in this gluten free green bean casserole recipe.
How To Thicken Mushroom Soup
You may find that the soup isnt as creamy if you use a vegan, non-dairy milk substitute.
To remedy this, make a cornstarch slurry and add some nutritional yeast to thicken the homemade gluten free mushroom soup.
- Add 2 tablespoons of non-dairy milk to 2 tablespoons of cornstarch.
- Add the slurry to the soup.
- Add 1/4 cup to 1/2 cup nutritional yeast.
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Ingredient Gluten Free Cream Of Mushroom Soup
Seriously, it only takes 5 ingredients to make homemade Gluten Free cream of mushroom soup! No more using cans or boxes with ingredients you cant pronounce. This super simple recipe will create a tasty soup fit for any casserole, crock pot or skillet.
To be honest making homemade cream of mushroom soup was something that totally terrified me. It always seemed too difficult and beyond my cooking abilities. I always relied on the can stuff for my recipes. Then lead me to this recipe. It was very easy to simplify and make Gluten Free.
Homemade Gluten Free Dairy Free Cream Of Mushroom Soup
Whether you don’t like to buy canned soup for health reasons, have dietary restrictions, or just want to try something different, here’s a basic recipe for a Homemade Gluten Free Dairy Free Cream of Mushroom Soup. You can even make it in advance and freeze to use later on!
- 2 teaspoons mince Garlic, Cloves
- & frac23 cups dice Onion
- ¼ cups Butter, Dairy Free
- ¼ cups Flour, Gluten Free All-Purpose
- 1 cup Milk, Dairy Free
- ¾ cups Chicken Broth/Stock
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Are Cremini Mushrooms Healthy
Mushrooms are one of the healthiest foods on the planet. Most people dont eat enough of them because they are not commonly used. Typical mushrooms are expensive, but Cremini mushrooms are both inexpensive and just as healthy as their pricier cousins.
Mushrooms are known to have anti-cancer properties. They are high in conjugated linoleic acid which has been shown to prevent the growth of cancer cells. Especially breast cancer in women because compounds found in cremini mushrooms inhibit estrogens negative effects. Cremini mushrooms have been shown to kill harmful cells!
Ergothioneine is an amino acid found in mushrooms associated with cardiovascular benefits such as decreased inflammation. EGT also helps protect damaged blood vessels and prevents red blood cell disorders. Cremini mushrooms also help lower cholesterol and have zero cholesterol in them. This vegan mushroom soup has no cholesterol making it the perfect comforting snack for those who have suffered from vascular disease.
These powerful little button mushrooms are also rich in B vitamins. This means that they help fight fatigue! Cremini mushrooms technically dont have Vitamin D but they produce vitamin D when placed in the sun.
With all of these benefits Cremini mushrooms are a must have menu item! For more detailed information on the health benefits of mushrooms check out this article!
Can I Freeze Mushroom Soup
Of course! There’s nothing better than having a supply of this tasty mushroom soup recipe waiting to be heated up.
Next time you make this delicious soup, you may want to double the recipe to freeze half for later.
1. Store the soup. You can pour the soup into freezer-safe food storage containers.
Some people also like freezing soup in gallon Ziploc freezer bags. This can be a bit tricky to do. But then you can stack the frozen soup, which saves space.
To pour the soup into the freezer bag, place the bag in a bowl. Then cuff the bag over the edge of the bowl. Ladle the soup into each bag.
Then carefully press out any air. Seal up the bag.
Remember to label and date the containers or bags with a Sharpie.
2. Freeze the soup. Stack the containers or lay the Ziploc freezer bags flat in a single layer in the freezer. After the bags freeze, you can then stack them to save freezer space.
The soup should remain good for at least three months.
3. Thaw and reheat. To thaw, defrost the containers overnight in the refrigerator.
Another way to thaw the frozen soup is to place the containers or freezer bags in a large bowl full of room temperature water. The soup should thaw in a few hours.
Then you warm the soup up on the stovetop over medium heat or microwave it.
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Tips For Using Your Soup
This is such an easy comfort food to make that I rarely make it ahead of time. I just whip it up right before I have to use it.
- You can use: water, milk, vegetable stock, chicken stock, mushroom broth, or chicken broth to thin for soup consistency.
- You can substitute fresh mushrooms for dehydrated mushrooms
- Use more heavy cream, milk, or other liquid to make a thinner soup
- This recipe can easily be adapted to whatever amount of soup you need, just increase the ingredients as desired.
- For a smooth soup, puree with an immersion blender.
- The soup will keep in the refrigerator for a week to ten days. I store mine in a glass jar.
How Do You Make Cream Of Mushroom Soup From Scratch
Thankfully, making Cream of Mushroom Soup from scratch is pretty simple. With the exception of mushrooms, the other ingredients are common staples in our kitchen.
Once you’re comfortable with the basic recipe, you can adjust the ingredients to take the flavor to the next level.
For example, you can add bacon, thyme, shallots, or use different mushrooms for the button mushrooms, like portabella or shitake.
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No Can Required Homemade Soups
Its hard to believe that Thanksgiving and Christmas are right around the corner. The change in weather is a bummer, but darn it am I a sucker for a good hand cutout turkey craft, plus I got the most darling copper jingle bell garland that I cant wait to hang above our stockings when the time is right.
In the meantime, Im making soups. Thick and creamy, no-can-required cream of chicken and mushroom soups that are not only gluten-free but easily made dairy-free, and concocted from 100% fridge and pantry staples. The holidays are filled with reasons to create casseroles green bean casserole and Party Potatoes Deluxe immediately come to mind which usually call for store bought, canned creamy soups. A few problems though:
We are a mess.
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.
What Can You Substitute For Cream Of Mushroom Soup
I usually mix up my gluten free condensed cream of mushroom soup recipe really quick, but you can also use gluten free cream of chicken soup, or leftover gluten free gravy.
I love my gluten free substitute for cream of mushroom soup!
It is better than any cream of mushroom soup in a can because you saute the mushrooms and toast the gluten free flour which adds tons of flavor.
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You May Also Like These Gluten Free Soup Recipes
- For a great weeknight dinner, this creamy Roasted Red Pepper and Tomato Soup always hits the spot.
- Skip the carbs and dairy in potato soup and try this creamy Cauliflower Potato Soup instead!
- When it comes to healthy comfort food, Vegan Black Bean Soup will keep your taste buds singing.
- By using quinoa and broth to thicken instead of cream, this Healthy Butternut Squash Soup is rich, creamy, and great for any diet!
If you like this recipe don’t forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on , , , and to see all my delicious recipes.
How To Make Condensed Gluten Free Cream Of Mushroom Soup
Cream of mushroom soup is a thickened cream-based mushroom soup made with a roux, made with flour and fat . You begin by cooking the vegetables until theyre soft and fragrant.
Remove some cooked mushrooms. Well add those back into the soup when its nearly done, and smooth.
Then, make the roux by melting butter and cooking it for about 1 minute with superfine white rice flour, freshly ground black pepper, and some salt. It will clump up, so keep whisking.
Add the liquids: vegetable stock, and evaporated milk. The roux will thicken them as it cooks.
Keep cooking the mixture so some water evaporates. This will concentrate the flavor and thicken the soup even more.
Then, puree all the soup until super smooth. I like to use an immersion blender since the liquid is hot, so a standing blender will spurt and splatter the soup if you use it with hot liquid.
Then, add back in the reserved mushrooms, and serve hot!
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How To Make Gluten Free Cream Of Mushroom Soup
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
Homemade Cream Of Mushroom Soup
If you do not have a can of prepared cream of mushroom soup sitting in your pantry you can make your own fairly easily. You can even leave the mushrooms out if you dont happen to have any on hand.
- 3 tablespoons of flour
For additional flavor, you could add garlic or onion.
It is straightforward to make this soup and can be eaten alone or folded into another recipe on a 1:1 basis. Enjoy!
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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.
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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