Healthy Mushroom Soup No Dairy
To make my dairy free mushroom soup I actually didnt opt for a dairy free cream alternative. I just wanted to experiment and see if I can make a thick creamy soup without even using stock or broth.
And guess what, its absolutely possible! This homemade gluten free dairy free mushroom soup is still full of flavor due to a successful combination of vegetables. Potatoes and chickpeas are just perfect for creating a creamy base.
How To Make Cream Of Mushroom Soup Gluten Free:
Saute the mushrooms in the oil or butter in a saucepan.
Sauteing your mushrooms adds a lot of flavor to your homemade gluten free mushroom soup.
I like to saute my mushrooms until they are golden and fragrant, which will only take a few minutes.
Add your gluten free flour to the oil and mushrooms to make a gluten free roux.
Stir the gluten free flour into the fat and cook until it starts to turn golden and smells slightly nutty.
You’re still making a blonde roux, and not cooking it to a dark brown color.
You want your gluten free roux to have lots of thickening power , while taking advantage of the flavor that you get from toasting the flour.
Cooking the flour keeps your gluten free cream of mushroom soup from tasting like a floury paste.
Add the broth and milk, while whisking.
It is important to whisk while you add it, so that you don’t end up with clumps.
Bring your gluten free mushroom soup up to a simmer, while stirring occasionally.
I like using a sauce whisk because I can easily get into the corners of my pan to make sure that it doesn’t stick to the bottom of your saucepan.
You’ll know it is ready when it has thickened and coats the back of a wooden spoon.
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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How Do I Make This Gluten Free Cream Of Mushroom Soup
Simple Gluten Free Cream Of Mushroom Soup
Published: by Wendy Polisi Modified: Oct 26, 2021 · 1304 words. · About 7 minutes to read this article. This post may contain affiliate links. All opinions are my own.
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If you’ve been looking for a simple Gluten-Free Cream of Mushroom Soup, you’re going to love this recipe! The flavor of the shallots, garlic, and thyme combined with the rich, earthy mushrooms make this dish an irresistible bowl of comfort. It’s a hearty and satisfying meal that isn’t too heavy but will definitely make you feel warm and cozy. Once you see how easy it is to make delicious Cream of Mushroom Soup, this will be your go-to recipe all winter long!
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Gluten Free Cream Of Mushroom Soup Recipe
Many easy, family friendly comfort food recipes call for cream of mushroom soup.
The same is true of many gluten free cream of chicken soups.
If you want an easy homemade cream of mushroom soup this is the best recipe!
You may not know, but I actually went to culinary school.
This is how I was taught to make cream of mushroom soup by my chef instructor.
Usually cream of mushroom soup starts with a flour roux.
Can you make homemade cream of mushroom soup gluten free?
The answer is a resounding yes! Be sure to use a gluten free flour and double check the ingredients of your broth.
My gluten free cream of mushroom soup recipe is made thick, like a condensed cream of mushroom soup.
If you want to enjoy your soup on its own, I suggest adding more milk or broth until it is your preferred consistency.
Can I Make Gf Cream Of Mushroom Soup Ahead Of Time
Yes! You can make this cream of mushroom soup up to 3 days ahead of time. Id recommend storing it in well-sealed glass jars in the refrigerator.
Since were using rice flour to thicken the soup, and not cornstarch, the liquid shouldnt separate out from the mixture like it otherwise would. The soup will clump, though, so just reheat it over a very low flame on the stovetop, whisking constantly.
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Lactose Free Cream Of Mushroom Soup
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Lactose free cream of mushroom soup. 1.place the porcini mushrooms in a bowl, add a bit of water and rub gently with your fingers to get rid of any grit. 2 tablespoon unrefined olive oil, unsalted butter or unrefined coconut oil. Its a versatile cooking shortcut that infuses rich flavor into dinnertime. After the soup cooled, i divided it between quart ziplock bags, i laid them flat in the freezer and froze for future use.
I used earth balance spread and unflavored almond milk instead of the butter and milk. Fructose = 0 lactose = 0 fructan = 0 gos = 0 polyols = 0.7 want to try this tasty low fodmap cream of mushroom soup? Mix cornstarch and almond milk until smooth Cooking the flour keeps your soup from tasting like raw flour. Amount of lactose in campbells, cream of mushroom soup, condensed back to products complete nutritional details data. To use frozen gluten free cream of mushroom soup.
Why Avoid Canned Soups
Most soups you find in a can are full of additives that you wouldnt use at home. These include things like maltodextrin, monosodium glutamate , and sugar.
Another thing to avoid is BPA which is an endocrine disruptor. However, you wont see that listed as an ingredient, it comes from the can itself.
Thats why everyone should be making soups from scratch. And one of our favorites is this homemade gluten free and dairy free cream of mushroom soup.
All the ingredients in this soup are paleo and low-carb friendly! Its a recipe thats perfect for everyone who has loved Campbells Cream of Mushroom Soup but need to cut down on the carbs.
When you start making this soup, its sure to become a family favorite soup! Its already being enjoyed by our pickiest eater.
Its a versatile soup that can be served on its own or as part of your favorite recipes. And it makes a healthy and flavorful side dish or sauce to go with your other low-carb meals.
So the next time a recipe calls for a can of this creamy soup, just sub in this homemade version instead! Its what we use in our healthy paleo green bean casserole!
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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.
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 .
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How To Make Dairy
Heat the avocado oil over medium-high heat in a large skillet. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 5 to 8 minutes.
Stir in the mushrooms and garlic and cover the skillet with a lid.
Cook, stirring occasionally, until the mushrooms have leached out much of their water, about 8 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.
Pour in the canned coconut milk, dried oregano, nutmeg, and sea salt and stir well. Bring the mixture to a full boil, then add the flour and whisk well.
Continue cooking and whisking, leaving the mixture at a full boil, until it thickens to the same consistency as a very creamy soup.
Remove the cream of mushroom soup from the heat and set aside to allow it to cool.
Once cool, either use the soup in a recipe, or transfer it to a jar. Seal and refrigerate for up to 1 week.
Do note that the cream of mushroom soup becomes thicker as it sits. For most recipes calling for a can of condensed cream of mushroom soup, you will want the mixture to be very thick. Allowing it to boil long enough to thicken and also allowing it to sit and cool is what will give it that thick consistency.
More Keto Soup Recipes To Enjoy
Looking for more keto soup recipe inspiration? Here are a few other cozy soups to enjoy!
- Cabbage and sausage soup with roasted vegetables! The vegetables are caramelized before they go into the soup for extra flavor.
- This Tuscan-style beef and vegetable soup is an Italian-inspired keto soup recipe that’s extra hearty, full of protein and veggies!
- Thai red curry soup has the perfect creamy consistency, and is a delicious, silky, turmeric-infused Thai-inspired soup. If you haven’t tried it yet, whatcha waiting for?!
As always, if you try this out, let me know what you think! I SO appreciate your feedback and love reading comments and receiving star reviews on the recipe, along with seeing your food pics when tagged on ! Keep them coming!
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Vegan Cream Of Mushroom Soup
This homemade cream of mushroom soup is dairy free and vegan, with a gluten free option. Its rich, creamy, and full of flavor, making it great on its own, but its also great used in recipes as a substitute for canned condensed soup.
This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I dont use or trust.
So Here Is How You Can Make Homemade Gluten Free Cream Of Mushroom Soup With Only 5 Ingredients
It really is that easy guys! The all spice blend I use is from Virtuous Living but any spice blend that is GF will do. For this recipe I prefer to use chicken broth for chicken dishes and beef broth for beef dishes.
This recipe makes enough cream of mushroom soup to make the equivalent of one can of soup. It is enough for one casserole. The recipe takes less than 15 minutes to make and it moves pretty quickly so make sure you have all the ingredients ready to go before you start.
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Why This Recipe Works
Vegan Cream of Mushroom Soup is a million times better than canned condensed cream of mushroom soup. You can’t really even compare the two.
The soup is so rich and makes for a filling lunch or a light dinner. It also reheats well, so you can refrigerate the leftovers and savor them over a few days.
Use this Vegan Cream of Mushroom Soup recipe instead of condensed cream of mushroom soup to make one amazing Vegan Green Bean Casserole. The flavor will blow your mind and you’ll never use canned cream of mushroom soup again!
My Favorite Keto Soup Recipe
This keto mushroom soup recipe comes together really easily. It goes like this: sauté, simmer in broth, blend, then add the cream.
Simple, right?
You can customize it, too. I’ve tried it with riced cauliflower. Smoked paprika and cayenne for more of a spicy mushroom soup. It’s a tough one to mess up, partly because that delicious mushroom flavor always shines through.
By the way, you will need a blender or food processor for this recipe. It’s not an absolute must, as in, you can still enjoy this soup without blending it. But for the creamiest keto mushroom soup, I recommend using a blender.
Here are the steps:
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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 dont 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.
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.
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For The Cream Of Mushroom 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!
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.
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