Gluten Free Condensed Cream of Mushroom Soup
Rich, creamy, and packed with earthy mushroom flavor, this Gluten Free Condensed Cream of Mushroom Soup is a game-changer for anyone with dietary restrictions. Perfect as a stand-alone soup or as a base for casseroles and sauces, this recipe is made with simple pantry staples like gluten-free flour, fresh mushrooms, and a choice of dairy or dairy-free alternatives. It delivers the perfect texture and depth of flavor without relying on canned versions, so you can enjoy a wholesome, homemade alternative. Ready in just 25 minutes, this versatile recipe is naturally thickened with a gluten-free roux and seasoned with aromatic garlic, onion powder, thyme, and optional gluten-free tamari for an umami kick. Ideal for meal prep, it can be stored in the fridge or freezer for all your future cooking needs!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 cup Mushrooms (finely chopped, such as cremini or button)
- 2 cloves Garlic (minced)
- 2 tablespoons Gluten-free all-purpose flour
- 1 cup Chicken or vegetable broth (gluten-free)
- 1 cup Milk (or dairy-free alternative, such as unsweetened almond milk)
- 0.5 cup Heavy cream (or coconut cream for dairy-free)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Onion powder
- 0.25 teaspoon Thyme (dried)
- 1 teaspoon Optional: gluten-free soy sauce or tamari
Instructions
In a medium saucepan, melt the butter and olive oil over medium heat.
Add the finely chopped mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their moisture and become tender.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the gluten-free all-purpose flour over the mushroom mixture, then stir constantly for about 1-2 minutes to cook the flour and form a roux.
Gradually pour in the gluten-free chicken or vegetable broth while whisking to ensure there are no lumps.
Add the milk and heavy cream (or dairy-free substitutes) to the mixture and continue stirring until smooth.
Season the soup with salt, ground black pepper, onion powder, thyme, and gluten-free soy sauce or tamari (if using).
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until the soup thickens, about 5-7 minutes.
Remove from heat and let cool slightly before using immediately or storing for later use. The soup thickens further as it cools.
Store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.5 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 566 mg | 44% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1094 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.
