Why buy a can of soup when you can have healthier homemade gluten-free dairy free cream of mushroom soup! And the recipe is a cinch to make.
Now that the cooler weather of fall is fast approaching, it’s time to get out those comfort foods! Our favorite our soups and stews.
We used to rely on convenience foods, including canned soups. But these days those products no longer fit into our eating plan.
Why avoid canned soups?
Most soups you find in a can are full of additives that you wouldn’t use at home. These include things like maltodextrin, monosodium glutamate (MSG), and sugar.
Another thing to avoid is BPA which is an endocrine disruptor. However, you won’t see that listed as an ingredient, it comes from the can itself.
That’s why everyone should be making soups from scratch. And one of our favorites is this homemade gluten free and dairy free cream of mushroom soup.
All the ingredients in this soup are paleo and low-carb friendly! It’s a recipe that’s perfect for everyone who has loved Campbell’s Cream of Mushroom Soup but need to cut down on the carbs.
When you start making this soup, it’s sure to become a family favorite soup! It’s already being enjoyed by our pickiest eater.
It’s a versatile soup that can be served on its own or as part of your favorite recipes. And it makes a healthy and flavorful side dish or sauce to go with your other low-carb meals.
So the next time a recipe calls for a can of this creamy soup, just sub in this homemade version instead! It’s what we use in our healthy paleo green bean casserole!
Ingredients to make our gluten free cream of mushroom soup
We use the following ingredients in the soup.
- 2 tablespoons ghee (or butter flavored coconut oil for dairy-free)
- 1 cup mushrooms, diced
- ½ onion, diced
- 2 tablespoons garlic, minced
- ¾ cups chicken bone broth or our bone broth recipe
- 1 cup coconut cream
- 2 tbsp arrowroot powder (or glucomannan to reduce carbs)
- Salt and pepper to taste
How to make dairy free cream of mushroom soup
The secret to making a dairy free cream of mushroom soup is using coconut cream instead of heavy cream. And to make it gluten-free, wheat flour is replace with either arrowroot powder or glucomannan as the thickener.
To start, melt the butter flavored coconut oil (or ghee) in a large saucepan or skillet. The mushrooms and onions are added next and sautéed for 5-7 minutes, until onions are translucent.
Garlic is then added and cooked for another minute or two. The chicken broth is stirred in next and then the mixture is brought to a boil.
Once boiling, the arrowroot powder (or glucomannan) is whisked in. Then the soup is allowed to simmer until the liquid is reduced by about half.
When reduced, about ⅔ of the mixture is processed in a blender until smooth. That mixture is then placed back into the pot, continually whisking in coconut cream until smooth.
Finally, the gluten free cream of mushroom soup is brought back to temperature and served or used in a recipe as needed.
Reasons we enjoy this recipe
Rich and golden ghee (0r butter flavored coconut oil) lends a nuttier flavor to this mushroom soup. Plus, using arrowroot powder or glucomannan makes the soup low carb and gluten free.
Coconut cream makes the soup have a slightly thicker consistency so don’t need as much thickener. If you’d prefer a thinner consistency, full fat coconut milk can be used instead.
Make the soup creamier with some goat cheese on top if you are okay with using an A2 casein milk. Yummy!
A poached egg, thyme and chives can be added for more protein and flavor. Now that’s how you make this special!
Or use it as sauce over some meatballs. You can also serve this soup in low-carb bread bowls!
When making the recipe, be sure that the mixture is reduced to the right amount before removing from heat to keep the consistency right.
We hope you enjoy this homemade soup. And if you do give it a try, let us know how it turned out in the comments section below!
Gluten Free Dairy Free Cream of Mushroom Soup
Why buy a can of soup when you can have healthier homemade gluten-free dairy free soup! And the recipe is a cinch to make.
In a large saucepan or skillet, melt ghee.
Add in mushrooms and onions, saute for 5-7 minutes, until onions are translucent.
Stir in garlic.
Add in chicken broth and bring to a boil.
While whisking, stir in arrowroot powder.
Continue to cook until mixture reduces by about half.
In a blender, blend ⅔ of the mushroom mixture until smooth.
Place mixture back into pan, continually whisking in coconut cream until smooth.
Bring cream of mushroom soup back to temperature and serve or use in a recipe as needed.
Make sure that the mixture is reduced to the right amount before removing from heat to keep the consistency right.
Using glucomannan instead of arrowroot powder reduces carbs by about 7g per serving.