Rich, creamy, and flavorful, this gluten-free cream of mushroom soup recipe is the perfect replacement for store-bought condensed cream of mushroom soup! It’s simple to make with healthy ingredients and is delicious eaten on its own or mixed into recipes.
Quick Look at the Recipe
- 🍽️ Flavor: Rich, creamy, and earthy
- ⏱️ Prep Time: 5 minutes
- 🔥 Cook Time: 15 minutes
- 🕒 Ready In: 20 minutes
- 👥 Yield: 3 cups condensed soup
- 🥣 Main Ingredients: Mushrooms, onion, bone broth (or regular broth), heavy cream
- 📖 Dietary Info: Gluten-free, dairy-free option
- ❄️ Freezer Friendly: Yes
- 👩🍳 Tip: Bone broth gives this soup a wonderful depth of flavor and incredible nutrition.
Ditch the Can for Good!
Canned cream of mushroom soup is a classic pantry staple, but when we switched to a cleaner diet, I needed a better alternative. After testing several variations, I created this homemade version. It’s a rich, flavorful replacement that tastes even better than the store-bought kind!
Now, whenever a recipe calls for cream of mushroom soup, I use this instead and skip the can entirely! The only downside? It’s so good for quick lunches that I can never keep my freezer stocked for long.
What Makes this Condensed Cream of Mushroom Soup Special?
- Rich, velvety texture that’s delicious on its own or in recipes.
- 1:1 replacement for the canned version.
- Healthy, gluten-free recipe made with simple, nourishing ingredients.
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, heat the olive oil in a large sauté pan on medium heat and then add the diced mushrooms, onion, salt, and pepper. Cook for 6-8 minutes until the onions are translucent and the mushrooms are soft.
Add the garlic and cook for an additional 30 seconds until fragrant.
Step 2: Then reduce the heat to low and add the cream and broth. Once it’s hot, whisk in the tapioca starch slurry and cook for 5 minutes, continuing to whisk frequently.
To serve immediately, add an additional 3 cups milk, broth, or water. If you prefer to store for later, let cool and then refrigerate or freeze for the next time you need condensed cream of mushroom soup.
Chef’s tip: The soup will continue to thicken as it cools, so don’t worry if the texture seems a little too runny at first.
If you’re looking for more simple lunch recipes, check out my sardine cakes and healthy chicken and gravy!
How to Use Instead of Canned Soup
A 10.5 ounce can of condensed cream of mushroom soup contains about 1 1/4 cups. This recipe is condensed to make it an easy 1:1 replacement for the store-bought version.
Simple use 1 1/4 cups of this soup for every 10.5 ounce can your recipe calls for.
How to Store
Homemade cream of mushroom soup can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 2-3 months.
If it separates while frozen, simply reheat after thawing and whisk back together. You can also add an additional splash of milk to help it come back together more smoothly.
Violet’s Tips for Serving
This is one of those recipes worth making in a double batch! That way, you can always have some in the freezer to use for recipes or simple meals.
FAQs
Most brands of canned cream of mushroom soup contain gluten, however, this recipe is gluten free!
No, dairy-based soups such as homemade cream of mushroom soup are not safe to can. Instead, you can preserve it longer by storing in the freezer.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Gluten-Free Cream of Mushroom Soup
Equipment
- Large saute pan
Ingredients
- 12 ounces mushrooms diced
- 1 cup bone broth
- 1 cup heavy cream
- 1/2 onion diced
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 2 tablespoons tapioca starch whisked into 2 tablespoons water to make a slurry
- 2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Heat the olive oil in a large saute pan on medium heat.2 tablespoons olive oil
- Add the mushrooms, onion, salt, and pepper and sauté until they're soft, about 8 minutes.12 ounces mushrooms, 1/2 onion, 2 teaspoons salt, 1/2 teaspoon pepper
- Add the garlic to the skillet and cook for about 30 seconds until fragrant.2 garlic cloves
- Reduce the heat to low, add the cream and broth, and bring to a slow simmer.1 cup heavy cream, 1 cup bone broth
- Whisk in the tapioca starch slurry and cook for 5 minutes, whisking frequently.2 tablespoons tapioca starch
- Let cool and store in the fridge or freezer.
Notes
Substitutions
- For dairy-free soup, use coconut cream instead of heavy cream
- Can substitute the bone broth for regular beef or chicken broth
- Can substitute the tapioca starch for cornstarch
How to Use
- To serve as soup, dilute with 3 cups of milk, broth or water.
- To use in recipes, substitute 1 1/4 cups of undiluted homemade cream of mushroom soup for each 10.5 ounce can.
Store
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for 2-3 months.
- If the soup separates while frozen, reheat after thawing and whisk back together. You can also add an additional splash of milk to help it come back together more smoothly.
Nutrition
If you tried this cream of mushroom soup, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
I love using this as a substitute for store-bought cream of mushroom soup, but it’s also really tasty eaten plain as soup!