Gluten Free Canned Cream of Mushroom Soup T R L
Creamy, comforting, and versatile, this Gluten-Free Canned Cream of Mushroom Soup is a must-have staple for gluten-free kitchens. Made with fresh button mushrooms, a velvety blend of gluten-free all-purpose flour, chicken or vegetable stock, and your choice of milk or creamy plant-based alternatives, this homemade recipe delivers all the rich, savory flavor of the classic without any gluten. Perfectly seasoned with onion and garlic powder, and optionally elevated with a touch of heavy cream and fresh parsley, this soup shines on its own or as the base for casseroles, sauces, and more. Ready in just 30 minutes, it’s freezer-friendly for convenient meal prep, ensuring you always have a wholesome, homemade option at hand.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cups Button mushrooms, chopped
- 3 tablespoons Gluten-free all-purpose flour
- 2 cups Chicken or vegetable stock
- 1 cup Milk (dairy or unsweetened plant-based)
- 0.5 cup Heavy cream (optional)
- 1 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 1 tablespoon Fresh parsley, finely chopped (optional)
Instructions
In a medium saucepan, melt the butter and olive oil over medium heat.
Add the chopped mushrooms to the pan and sauté for 5-7 minutes until they release their moisture and begin to turn golden brown.
Sprinkle the gluten-free flour over the mushrooms and stir well to coat evenly, cooking for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable stock, whisking constantly to prevent lumps from forming.
Reduce the heat to low and add the milk, stirring well to combine with the broth and mushroom mixture.
Let the soup simmer for 5-7 minutes, stirring occasionally, until it starts to thicken and reaches your desired consistency.
If using heavy cream, stir it in at this stage for an extra rich texture.
Season with onion powder, garlic powder, salt, and black pepper. Adjust seasoning to taste.
Optionally, stir in freshly chopped parsley for a burst of color and flavor.
Remove the soup from heat and let it cool slightly if using as a canned base for recipes. Store in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 19.7 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 442 mg | 34% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
