Savor the creamy goodness of this Gluten Free Cream of Mushroom Soup. It's a comforting blend of tender mushrooms, aromatic herbs, and a rich, gluten free roux. Perfect for a cozy, worry free meal.
Ingredients
- Butter or Palm Shortening
- Arrowroot Powder
- Milk of Choice
- Broth
- Mushrooms
- Salt
- Pepper
- Garlic Powder
- Onion Powder
Variations/Substitutions
This recipe is easily customizable to any type of "cream of...." soup you need!
In fact, you literally just do everything the same but swap out the mushrooms for any other ingredient such as chicken for cream of chicken, broccoli for cream of broccoli, etc.
You could also make this a dairy free version! It's paleo as written, but you could also use butter and dairy milk if you tolerate that.
It makes just under 2 cups, so roughly the same size as a store bought can of cream of mushroom soup.
How to Make Gluten Free Cream of Mushroom Soup
Start by melting the shortening or butter in a saucepan over medium heat.
When the shortening is completely melted, slowly add in the arrowroot powder and whisk rapidly.
Next, add the milk very slowly, whisking rapidly as you add it. Give it time to fully mix in with each addition.
Repeat the same process with the broth.
When the liquids are fully incorporated, add in the mushrooms and spices.
Let the mixture bubble for about 2 minutes to let the flavors meld, then remove from heat and use as you would any cream of mushroom soup!
Storage
If you're not using this right away or prepping in advance, you can store this in the fridge!
Place the finished recipe in an airtight container inside the fridge for up to 3 days.
How to Use this Recipe
This recipe is the perfect substitute for any recipe calling for cream of mushroom soup!
It's perfect for making casseroles or adding to soups!
Tips to Make Gluten Free Cream of Mushroom Soup
If you're wondering what's the best type of mushroom to use for this recipe, I prefer to use the white or cremini mushrooms in the grocery store.
More Tips and FAQ's
Yes, it does contain dairy if you're using a canned version! This recipe however, is dairy free.
The canned versions are not gluten free, which is why this recipe is needed!
As far as I'm aware, only recipes you make yourself are gluten free. I've not come across any canned versions that are gluten free.
Yes, it can be made ahead of time! It can be kept in the fridge or the freezer.
Yes, it can be frozen! It may have a slightly different texture but be sure to mix it well after it thaws.
You absolutely can use canned mushrooms instead of fresh! I would substitute with an 8 oz. can of mushrooms.
Yes you can! I used to do this quite often 😉 It certainly is safe to do so as the flour and everything is cooked!
Gluten Free Cream of Mushroom Soup
Ingredients
- 3 tablespoon palm shortening or butter if tolerable
- 3 tablespoon arrowroot powder
- ¾ cup almond milk
- ⅓ cup broth
- ½ cup mushrooms diced
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
Instructions
- In a medium saucepan over medium heat, melt the shortening.
- Slowly add in the arrowroot powder, whisking the entire time.
- Very slowly, pour in the milk. Take breaks pouring to let each addition fully incorporate, but keep whisking the whole time.
- Add in the broth and repeat the same process as with the milk.
- When the liquids are fully incorporated, whisk in the mushrooms and spices. Let the mixture bubble for about 2 minutes to let the flavors really meld together, then it's ready to use!
Did you make this recipe? How did you end up using it? Let me know in the comments below! Also leave me a rating to hear what you thought!
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