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Gluten-Free Cream of Mushroom Soup

Easy Homemade Mushroom Soup Recipe that is gluten-free - Real: The Kitchen and Beyond
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Homemade Cream of Mushroom Soup is quick and easy to make with super simple kitchen staples. Best of all, it’s gluten-free (and easy to make dairy-free).

Ingredients

Units Scale
  • 8 ounces mushrooms, I like crimini
  • 2 cups full-fat milk*
  • 2 tablespoons butter*
  • 2 tablespoons cornstarch
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)
  • 1/8 teaspoon black pepper

Instructions

  1. Melt half the butter in a pan, on medium heat.
  2. Add chopped mushrooms, garlic powder, salt, and pepper.
  3. Heat until mushrooms are soft.
  4. Add rest of butter and heat until melted.
  5. Stir in cornstarch.
  6. Once cornstarch is fully incorporated and mixture is bubbling, add milk, 1/2 cup at a time, stirring until fully blended.
  7. Cook until thickens to consistency you want.
  8. Use as regular mushroom soup.

Notes

  • If you make and save for another day, this mushroom soup will thicken to a condensed soup. You can then add another 1-2 cups of milk, depending how long you heat it and how thick you want it.
  • * You can make this recipe dairy-free by substituting coconut milk or rice milk for dairy and olive oil for butter.

Find it online: https://www.realthekitchenandbeyond.com/homemade-mushroom-soup/