We’re not big fans of Cream of Mushroom Soup here, at least not by itself. However, in my old days, before we were dairy free and gluten free, I used to love making some meals that required a can of cream of mushroom soup. For the last three years, I’ve avoided recipes that contain that ingredient.
However, for my last freezer cooking session, I chose a recipe for Beef Stroganoff, and yes, Cream of Mushroom Soup was required. So I went to work altering a recipe I found on Food.com that was supposed to be dairy free but still called for ghee, which we can’t handle.
I’m excited to say that this recipe turned out great and was perfect in the Beef Stroganoff, which was devoured by my kids.
If you’re dairy and gluten free, you don’t need to shy away from recipes that call for Cream of Mushroom Soup when you can use this recipe instead.
Homemade Cream of Mushroom Soup Gluten Free Dairy Free
5 cups sliced mushrooms
1.5 cups beef or chicken broth (we make homemade using this recipe)
1/2 cup chopped onion
1/8 tsp. dried thyme
3 tbsp. expeller pressed coconut oil or avocado oil
3 tbsp. rice flour
1/4 tsp. salt
1/4 tsp. black pepper
1 cup plain soy milk
Cook mushrooms, broth, onion, and thyme until tender.
Using an immersion blender, blend until almost smooth, leaving some small pieces of mushroom.
Put the mixture aside in a bowl.
In the same pan, melt the coconut oil and add the rice flour. Whisk until combined.
Slowly combine the soy milk with the flour and oil. Then add back the mushroom mixture and salt and pepper.
Stir until heated though and thickened.