Recipe Detail

Gluten Free Cream of Mushroom Soup

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Number of Servings:


  1. 1 cups - chopped mushrooms
  2. 2 tablespoons - butter (dairy-free or Vegan use Smart Balance)
  3. 1/2 teaspoons - minced garlic
  4. 1 teaspoons - onion powder
  5. 1/2 teaspoons - salt
  6. 1/8 teaspoons - ground pepper
  7. - pinch of nutmeg optional
  8. 6 tablespoons - gluten-free all-purpose flour (Pillsbury is good)
  9. 2 cups - gluten-free chicken broth (Vegan use vegetable broth)
  10. 1 cups - milk (dairy-free and Vegan use almond, cashew or coconut milk)


In a large saucepan, heat butter over medium-high heat; sauté mushrooms with minced garlic until tender. Sprinkle flour and onion powder over mushrooms and stir to coat the mushrooms.

Stir in the broth, salt, pepper and nutmeg (optional - but very good!). Stir the mixture until the flour is incorporated.

Bring the mixture to a boil and stir it until thickened (about 2 minutes).

Reduce the heat to low and stir in the milk or dairy-free milk. Simmer, uncovered for about 10-15 minutes. Be sure to stir it occasionally so it doesn't stick on the bottom, and remove the soup from heat as soon as it becomes as thick as you want it to be.

To make a garnish for your soup if you are planning on serving it, sauté mushrooms in a small pan with olive oil or butter until golden brown.

Store in an air-tight container for later use or you can freeze it for later, too.

For Freezing:
Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when storing. If you are planning on freezing the soup (not leftovers) when you make it, don't add the dairy or non-dairy milk; wait and add it in when you're reheating the soup.


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