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5 from 2 votes

Gluten-Free Cream of Mushroom Soup {Dairy-Free & Vegan Option)}

Homemade Gluten-Free Cream of Mushroom Soup is a filling and savory meal or perfect to use in any recipe that calls for the canned version. The recipe also has a dairy-free and Vegan option.
Course Side Dish
Cuisine American
Keyword cream of mushroom soup, dairy-free cream of mushroom soup, gluten-free cream of mushroom soup, Vegan cream of mushroom soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 150kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

  • 1 cup chopped mushrooms I like mine finely chopped with my food processor.
  • 2 tablespoons butter dairy-free and Vegan use Smart Balance of Earth Balance butter
  • 1/2 teaspoon minced garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • pinch nutmeg (optional, but so good!)
  • 6 tablespoons gluten-free all-purpose flour I like Pillsbury gluten-free
  • 2 cups gluten-free chicken broth Vegan use gluten-free vegetable broth
  • 1 cup milk dairy-free and Vegan use almond, cashew or coconut milk

Instructions

  • Chop the mushrooms to your liking. I personally like mine finely chopped and I use my food processor
  • In a large saucepan, heat butter (or dairy-free butter) over medium-high heat; saute mushrooms, and minced garlic until tender.
  • Sprinkle gluten-free flour and onion powder over mushrooms and stir to coat the mushrooms.
  • Stir in the gluten-free chicken broth, salt, pepper, and nutmeg (optional, but so good!). Stir the mixture until the flour dissolves. Bring the soup to a boil and stir it until thickened (about 2 minutes).
  • Reduce the heat to low/simmer and stir in the milk (or dairy-free milk). Simmer, uncovered for about 10-15 minutes. Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it. 
  • To make a garnish for your soup if you are planning on serving it, sautee 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. Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when filling it. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.

Notes

  • The recipe for Cream of Mushroom Soup makes ~18oz (2 cups) so if you want to use the same amount in a store bought can remove 3/4 cup from the prepared recipe. I just usually use 1 cup of the soup in recipes. 
  • For dairy-free and Vegan option use Earth or Smart Balance butter and almond, cashew or coconut milk.
  • Store in an air-tight container for later use or you can freeze it.
  • Let the soup cool completely before freezing it.
  • Leave about an inch of space between the soup and the container's lid when filling it.
  • If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 802mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 8.3mg | Calcium: 83mg | Iron: 0.8mg
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