Gluten-Free Cream of Mushroom Soup

This rich and creamy gluten-free cream of mushroom soup recipe is perfect for adding to recipes or enjoying on its own as a healthy lunch!

5 from 1 vote

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Course: Clean Eating Lunch Recipes

Cuisine: French

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: about 3 cups

Calories: 209kcal

Author: Violet Parcha

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.

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 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.