Can you believe I actually did it? When I told you yesterday that I planned to use the same Cream of Chicken Soup recipe process to make cream of mushroom soup for Thanksgiving prep, finishing it was no problem. I tell ya, this cream soup is very quick to pull together.
Do you not need gluten-free and dairy-free ingredients? I included everything I used in making this recipe. If you have no issues with gluten or dairy, simply use your choice of whole grain flour to replace the gluten-free flour. I don’t recommend replacing the coconut milk with regular milk, though.
For starters, chop a pint carton of mushroom slices (usually 8 ounces, I believe). You could use whole mushrooms, but it seems you get more in the package when they’re sliced. Mine was around 3 cups of mushroom pieces when all was said and done. Only a quick chop is needed.
Slide the chopped mushrooms and butter into a saute pan. Cook about five minutes.
In a 2-quart pot, mix the butter and flour (I used my Gluten-Free Flour Blend) and let the roux bubble for a couple of minutes, stirring continually.
Quickly add the seasonings, whisk together, then pour broth into the roux. At this point, whisk it all together until no lumps remain. Add the coconut milk (full fat is best) and stir all together.
Turn the heat to medium and add cooked mushroom pieces.
Simmer for fifteen minutes, reducing and thickening soup. Keep to a low boil. (May need to adjust heat.)
While the soup simmers on the stove top for the final fifteen minutes, you can do another task nearby. So, you’re not using all your time just for one thing. No standing at the stove stirring one pot. You can go chop something, then mix something else, so this recipe is good for multitasking.
For me, I find it works best to get my kitchen work done in the morning while my body has more energy. When the prep list is long, like it is this week, I get to check off things early in the day.
With MS, I know the end of easy movement is coming, so I rush early. (Uh, I should qualify rush. You’d probably call it a slow crawl. Grin.) And, hey! Thank the Lord, I can walk! What are you thankful for today?
Know that the Lord is God. It is he who made us, and we are his; we are his people, the sheep of his pasture. (Psalm 100:3)
Return to find your cream of mushroom soup hot and steamy, thick and creamy.
This recipe yields two pint-sized jars – one for now and one for later. Refrigerate until cold, then pop into the freezer.
Print and share the recipe below.
Homemade Cream of Mushroom Soup
A healthy option for a creamy mushroom soup to replace the canned condensed cream of mushroom soup. Gluten-free and dairy-free.
- 3 cups sliced organic mushrooms, chopped (one pint basket or carton)
- 6 Tbsp sea-salted butter (from grass-fed cow), divided
- 1-1/2 tsp onion powder
- 1 tsp Himalayan sea salt
- 1/4-1/2 tsp black pepper to taste
- 4 tbsp gluten-free flour blend or almond flour (a whole grain flour of your choice if not gluten intolerant)
- 2 cups organic vegetable broth
- 1 can full fat organic coconut milk (13.5 oz can)
Chop mushroom slices into small pieces.
In small fry pan, saute mushroom pieces in 2 Tablespoons butter for five minutes. Set aside.
In 2-quart sauce pan, melt 4 Tablespoons butter on med-high heat. Add flour blend and whisk together with butter.
Continue stirring, and cook roux as it bubbles for two minutes, then add vegetable broth. Whisk quickly to blend until no lumps remain. Add can of coconut milk and cooked mushroom pieces. Stir to blend while heating to a simmer.
Simmer soup at a low boil for 15 minutes.
Soup should be reduced slightly and thickened when finished. Cool slightly, add desired garnishes, and serve.
If freezing for later, cool and store in two pint-size canning jars. Lid loosley, refrigerate until cold, then freeze. Each jar should be used in place of a can in most recipes requiring canned condensed cream of mushroom soup. Enjoy!
Sort of a shocker is that I remembered to take in-process pictures. Later yesterday, while sitting and resting a bit, I put all of it into this post for you today. Weeeeee . . . I feel so accomplished (wink)!
What’s your favorite time of day for baking, cooking, and/or prepping? Speaking of prepping, how are your Thanksgiving preparations going? One week away, y’all. Yikes! 🙂
With His love and blessings~
Update, A Note About The Butter:
Butter is technically dairy but is tolerated by many who have dairy issues. This article explains dairy sensitivities very well, things that each person understands by how their body reacts to dairy when eaten. If you have problems eating real butter, try replacing the butter in this recipe with ghee or an Earth Balance product.