Make rich, homemade gluten-free cream of mushroom soup with this easy 20 minute recipe! Sit down to a comforting, filling soup that can easily be converted gluten-free substitute for condensed cream of mushroom soup, dairy free, or vegan diets.
Melt the butter in a medium saucepan over medium high heat. Add the mushrooms, cooking and stirring until they are soft and the liquid has evaporated, about 6-7 minutes. Add the garlic, salt, pepper, onion powder and saute for 30 seconds longer.
Whisk together chicken broth with the cornstarch. Add to the mushrooms and cook, stirring continuously until very thick, about 1 minute.
Stir in ½ cup milk and cook and stir one minute longer. For condensed soup, remove from the heat, cool, and refrigerate or freeze in an airtight container.
To make the soup, over medium-low heat, add an additional 1 ½ cups milk, cooking and stirring until hot and thickened. Season with salt and pepper to taste.
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FREQUENTLY ASKED QUESTIONS
Storing / FreezingHomemade cream of mushroom soup may be refrigerated up to 3 days in an airtight container.The condensed version may be frozen for later use or to have on hand for casseroles (up to 3 months). Freeze in a glass jar, or other airtight container, leaving headroom for the soup to expand upon freezing.
Making soup out of the condensed recipeWhen you are ready for a batch of homemade gluten-free mushroom soup pull out the batch of condensed soup. If it is frozen, allow it to thaw overnight in the refrigerator.Add the condensed soup to a saucepan with 1 1/2 cups additional milk. Cook and stir over medium heat until the soup is hot and thickened.
What can I substitute for the cornstarch?For alternative gluten-free thickeners, replace the cornstarch with 4 tablespoons gluten-free flour or 2-3 tablespoons arrowroot powder.
How much does this recipe make?If you are making the condensed mushroom soup it will yield about 2 cups, which is about 16 ounces. A standard store bought can of condensed cream of mushroom soup contains 10.5 ounces, or about 1 1/4 cups.If you are making the homemade cream of mushroom soup, it makes about 4 servings, or approximately 6 cups.
What kind of milk should I use?For best flavor, use at least 2% milk. For a richer, creamier soup you may also substitute half and half or evaporated milk.Adjust the amount of milk depending on how thick or thin you like it. For thickers soup, use 1/2 cup less or 1/2 cup more for thinner soup.
Can I make this dairy free or vegan?Yes. To make gluten-free, dairy- free cream of mushroom soup, replace the butter with avocado oil and use unsweetened non-dairy milk.To make vegan cream of mushroom soup, replace the butter with avocado oil, chicken broth with vegetable broth, and use unsweetened non-dairy milk.