Is traditional cream of mushroom soup gluten-free and dairy-free?

No. Classic cream of mushroom soups, whether homemade or canned, are typically made with gluten containing wheat flour and butter for the roux base, as well as other dairy like cream or milk, and gluten like wheat starches for additional thickening.

What types of mushrooms should I use? Are there ingredient substitutions I can make?

See the Ingredient Substitutions section.

Can I make this cream of mushroom soup vegan or AIP compliant?

Yes you can! See the notes on Vegan and AIP modifications in the Ingredient Substitutions section.

Can I prepare this soup in advance?

Yes, you can make this soup in advance and keep it in the fridge or the freezer for longer storage. If freezing it, thaw it in the fridge overnight. Reheat the soup on the stovetop and serve warm.

How do I use cream of mushroom soup?

Enjoy this hearty and flavorful soup as a main dish for lunch or dinner. You can also use it in pastas, casseroles, or anywhere you would use a canned cream of mushroom soup. It's also a main ingredient in my Gluten-Free Green Bean Casserole .

Cream of Mushroom Soup (Gluten-free, Dairy-free) • Heal Me Delicious

Description

This easy, homemade Cream of Mushroom Soup is perfectly rich and creamy with fresh mushrooms, herbs and vegetables, and no dairy or gluten thickeners. Deeply savory and umami-rich, this creamy mushroom soup is way better than the canned version! This paleo soup can easily be made vegan and AIP-compliant.

Ingredients

Units Scale

4 TBSP olive oil (divided)
1 large yellow onion, sliced
1 leek, well washed and sliced
6 garlic cloves, diced
16 ounces fresh cremini/button and shiitake mushrooms, sliced (about 4 cups)
sea salt and black pepper to taste (omit pepper for AIP)
2 sprigs fresh thyme
1 sprig fresh rosemary
2 whole bay leaves
1 – 2 TBSP white wine vinegar
3 cups bone broth or vegetable stock
3/4 cups coconut cream
1 TBSP coconut aminos
1/4 tsp Dijon mustard (optional, omit for AIP)
fresh parsley, chopped (for garnish, optional)

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Instructions

Heat 2 TBSP olive oil in a large pot over medium heat. Add the onions and leeks and sauté 5 minutes until they begin to soften, stirring frequently.
Add the garlic and cook for another 1 to 2 minutes, until fragrant.
Add remaining 2 TBSP olive oil and mushrooms and cook for 4-5 minutes, until softened.
Once soft, season with salt and pepper to taste, and add sprigs of thyme, rosemary, and bay leaves.
Add white wine vinegar to deglaze the pot, scraping up any brown bits and allowing the liquid to dissipate.
Add broth or stock and coconut cream, and stir to combine. Reduce heat to low-medium, cover, and allow to simmer for 15-20 minutes.
Remove 3/4 of the soup from the pot and transfer to a blender, being careful to avoid the sprigs of herbs and bay leaves), and add coconut aminos. Blend until smooth.
Return the blended soup to the pot with the remaining soup.
Bring soup back to a simmer. Add Dijon mustard and stir to combine (optional). Let simmer for 5-7 minutes, or until the flavors have melded and the soup has thickened.
To serve, divide soup into serving bowls. Top with a slight drizzle of high quality olive oil for extra richness, and garnish with parsley (optional). Serve warm.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American