Gluten Free, Dairy Free, Soy Free, Paleo Option, Whole30 Option
Homemade condensed cream of mushroom soup is loaded with the savory, earthy flavors of mushrooms and garlic. Made without dairy or gluten, this rich, creamy soup is the perfect substitute for store bought canned soup. Plus, this easy recipe is ready in only 16 minutes!
Why I Love This Recipe
Tis the season for holiday recipes!! As we approach Thanksgiving and Christmas, consider enhancing your dishes with this quick, made from scratch ingredient. Created as an allergy friendly, healthy alternative to condensed canned soup, use this homemade version as you would the store bought variety. Dairy Free Condensed Cream of Mushroom Soup is perfect as a base ingredient in hot dishes, casseroles, sauces and comfort foods.
Even if you don't have dietary restrictions, you can elevate your recipes with DIY cream of mushroom soup. It's fresher, more vibrant taste is unmatched by it's store bought counterpart. Made with earthy mushrooms, sweet onions, buttery garlic and a good dose of peppery spice, this soup is with packed with rich and savory, umami flavor!
How to use this as a canned soup replacement
Store bought 10.5oz cans make approximately 1 ¼ cups condensed cream of mushroom soup. Dairy Free Condensed Cream of Mushroom Soup makes 2 cups per batch. I typically use a 1:1 ¼ cups homemade cream of mushroom soup to canned soup ratio.
Tips to reconstitute
Although this recipe is perfect as a base ingredient, it can also be reconstituted to eat as a soup. To reconstitute, add condensed soup in a medium pot. Then, add 2 cups of water, milk, or broth. Feel free to add more liquid depending on how thin you like it. Finally, whisk until completely combined and heat over medium-low until warmed through.
Paleo/Whole30 version
To make this recipe paleo and Whole30 compliant, use lite coconut milk instead of almond milk.
How small should I dice the mushrooms?
Because I like the bigger bits of mushroom in casseroles, I diced the mushrooms on the thicker side in this recipe. However, if that's not your thing, dice them smaller or add them to a food processor to make extra small pieces. Or, if you prefer an even smoother version, use an immersion blender after removing the pot from heat.
Storage tips
Dairy Free Condensed Cream of Mushroom Soup will last up to 4 days covered in the refrigerator. Or store in an airtight container or freezer bag in the freezer for up to 3 months. Thaw in the refrigerator overnight before warming.
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📖 Recipe
Dairy Free Condensed Cream of Mushroom Soup (Paleo & Whole30 Option}
Equipment
- 1 medium pot
- measuring cups and spoons
- 1 Large wooden spoon
Ingredients
- 1 tablespoon neutral oil
- ½ small onion ~¼ cup small diced
- pinches salt
- 8 oz white mushrooms small diced
- 1 clove garlic minced or 2 cloves roasted garlic
- ¾ cup vegetable broth divided for slurry
- 2 tablespoon arrowroot flour also called powder
- ½ cup almond milk or lite coconut milk for paleo/whole30
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add oil to a medium pot over MED heat. When hot, add onion and a pinch of salt. Sauté until soft about 3-5 minutes.
- Add mushrooms, garlic and 2 pinches of salt. Sauté until mushrooms release most of their juices, about 5-7 minutes. Add salt and black pepper.
- In a measuring cup or small bowl add ½ cup vegetable broth and arrowroot powder. Whisk until fully dissolved and no lumps remain.
- Add ¼ cup vegetable broth and milk to broth and arrowroot mixture, whisking until fully combined to make slurry.
- Add slurry to mushroom mixture and stir continuously until thickened about 1-2 minutes. Remove from heat.*
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