This recipe has been a favorite of ours for a couple years now.
It works perfectly in recipes like Green Bean Casserole and is amazingly delicious as a stand alone soup.
Cream of Mushroom Soup – Dairy-Free and Gluten
A family favorite that not only makes an amazing stand alone soup, but can also be used in recipes as a delicious dairy-free option.
Ingredients
- 8 ounces of diced mushrooms
- 1 medium onion chopped
- 3 to 5 tbsp. of dairy-free butter (you can use regular butter, vegetable stock or avocado oil also)
- 2 cup vegetable broth
- 1 cup dairy-free milk (almond or cashew are my favorite)
- 4 tbsp. gluten-free flour
- 1 tsp salt
- 1 tsp pepper
Instructions
- In a large pot, on medium heat, melt butter (or warm broth/oil)Add in diced onions and sauté until translucent add in mushrooms and continue to sauté until mushrooms are soft and have gotten smaller. Lower heat to low and add in gluten-free flour. Stir mixture making sure all the mushrooms are coated. Continue to stir and cook for 2 minutes to cook off the flour taste. The mixture will be somewhat sticky. Pour in vegetable broth and dairy-free milk. Turn the heat back up to medium-high and bring to a boil. Using a whisk, continue to stir until the mixture becomes thick. Add in salt and pepper, adding or subtracting amount to taste.Turn off the heat and allow the soup to cool for a few minutes. Once the soup has cooled a bit, use an immersion blender or add soup to a regular blender and blend until smooth. Serve hot or keep in an air-tight container.
Notes
Yields about 4 cups
