Servings: 2 1/2 cups
Dairy-Free Cream of Mushroom Soup Recipe
A gluten-free and dairy-free cream of mushroom soup recipe, which you can use to replace the canned version! Use it in any recipe calling for canned cream of mushroom soup, or enjoy it as is.
Ingredients
- 1 Tbsp avocado oil
- 1 small yellow onion finely chopped
- 8 ounces mushrooms chopped
- 4 cloves garlic
- 1 (15-oz) can full-fat coconut milk
- 1 Tbsp cider vinegar
- 1 tsp dried oregano
- ¼ tsp ground nutmeg optional
- 1 Tbsp gluten-free all-purpose flour or tapioca flour*
- 1/2 tsp sea salt to taste
Instructions
- Heat the avocado oil over medium-high heat in a large skillet. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 5 to 8 minutes.
- Stir in the mushrooms and garlic and cover the skillet with a lid. Cook, stirring occasionally, until the mushrooms have leached out much of their water, about 8 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.
- Pour in the canned coconut milk, cider vinegar, dried oregano, nutmeg, and sea salt and stir well. Bring the mixture to a full boil, then add the flour and whisk well.
- Continue cooking and whisking, leaving the mixture at a full boil, until it thickens to the same consistency as a very creamy soup, about 10 to 15 minutes. If needed, add 1 to 2 tablespoons of additional gluten-free flour if the soup isn't becoming thick enough.
- Remove the cream of mushroom soup from the heat and set aside to allow it to cool.
- Once cool, either use the soup in a recipe, or transfer it to a jar. Seal and refrigerate for up to 1 week.
Notes
*For thicker consistency, add 1 to 2 tablespoons of additional gluten-free flour to the soup while it is cooking. To make the recipe paleo and whole30 (grain-free), use tapioca flour or arrowroot flour.
Do note that the cream of mushroom soup becomes thicker as it sits. For most recipes calling for a can of condensed cream of mushroom soup, you will want the mixture to be very thick.
Nutrition
Serving: 11ounces (half batch), Calories: 484kcal, Carbohydrates: 25g, Protein: 8g, Fat: 42g, Fiber: 2g, Sugar: 9g