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Cream of Mushroom Soup Complete

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.

Keyword clean eating, dairy-free, gluten-free
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people


  • 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)


  1. Chop mushroom slices into small pieces.

    Chopped Organic Mushrooms
  2. In small fry pan, saute mushroom pieces in 2 Tablespoons butter for five minutes. Set aside.

    Mushrooms in Butter Saute
  3. In 2-quart sauce pan, melt 4 Tablespoons butter on med-high heat. Add flour blend and whisk together with butter.

    Mushroom Soup Roux
  4. 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.

    Mushroom Soup Mix-In
  5. Simmer soup at a low boil for 15 minutes.

    Mushroom Soup Simmers
  6. Soup should be reduced slightly and thickened when finished. Cool slightly, add desired garnishes, and serve.

    Cream of Mushroom Soup Complete
  7. 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!

    Cream Soup for Later