Meaningful Eats
Gluten-Free Cream of Mushroom Soup
4 servings
This gluten-free cream of mushroom soup is savory, flavorful and makes the perfect base for a range of recipes. One batch of this recipe is equal to one can of condensed soup.
Ingredients
- 2 tablespoons butter or vegan butter
- 1 shallot finely chopped
- 8 ounces white button mushrooms finely chopped
- 3/4 cup chicken stock or broth
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon pepper plus more to taste
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Pinch of paprika
- 1/2 cup milk of choice
- 2 tablespoons cornstarch
Instructions
- In a medium saucepan, add the butter, shallot and mushrooms. Cook over medium heat for 7-9 minutes until the mushrooms are softened and have released most of their liquid.
- Pour in the chicken stock and all the spices. Bring to a simmer.
- In a liquid measuring cup or small bowl, whisk together the milk and cornstarch until smooth.
- While whisking vigorously, slowly pour in the milk/cornstarch mixture into the simmering stock, stirring constantly.
- Continue to stir and cook until the mixture bubbles and thickens, about 3-4 minutes.
- Remove from the heat and season to taste with more salt and pepper (I usually add a pinch more of each!). Use immediately in a recipe or cool and refrigerate for up to a week.
Notes
RECIPE NOTE: One batch of this easy gluten-free cream of chicken soup recipe is equal to one can of condensed soup. Feel free to double the recipe as needed!
DAIRY-FREE: Use unsweetened almond milk or cashew milk, instead of whole milk. (Don’t use a vanilla-flavored milk!)
STORAGE: Use soup immediately in a recipe, or cool and refrigerate in a Mason jar or airtight container for up to a week.
Nutrition
Calories: 68kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 225mg | Potassium: 298mg | Fiber: 1g | Sugar: 4g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 0.5mg