Does Cream Of Mushroom Soup Have Dairy In It
Normally cream of mushroom soup has milk or cream in it, so it almost always has dairy in it.
That doesn’t have to be the case when you make gluten free mushroom soup yourself!
I have used coconut milk and almond milk as the milk to make my gf cream of mushroom soup dairy free.
Gluten free dairy free cream of mushroom soup can be every bit as creamy and velvety!
To make your dairy free cream of mushroom soup extra creamy, use canned full-fat coconut milk or coconut cream for the milk in my gluten free mushroom soup recipe.
Did You Make This Recipe
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A Note on Nutrition Facts
I am not a nutritional expert. Nutritional information for this recipe is provided as a courtesy and is only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythitrol carbs are not included in the nutritional information as it has been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols.
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Reasons To Make This Soup:
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How To Make Condensed Cream Of Mushroom Soup
Heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until theyre tender.
Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
Slowly pour in the vegetable broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
Once the condensed soup is thickened remove from the heat and use as desired or allow to cool for 10-15 minutes before refrigerating.
How To Make Vegan Green Bean Casserole
One of my favorite uses for this soup is to make a healthier, gluten free and vegan green bean casserole. It’s easy to make and everyone will love the fresh, delicious flavor at your holiday meal!
Just follow the 5 simple steps below to make your own vegan green bean casserole.
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Condensed Cream Of Mushroom Soup Ingredients:
- Mushrooms. Button mushrooms, cremini mushrooms, even a fancier mushroom medley including shiitake or porcini mushrooms would be unbelievable.
- Butter.
- Chicken broth. Homemade, better than bouillon, or store-bought.
- Onion powder. Onion powder dissolves into the soup effortlessly. If youd rather sauté your own onions, add them at the beginning.
- Garlic powder. Or minced fresh garlic no one would stop you.
- Milk. Feel free to use half-and-half, too.
- Flour.
- Salt and freshly ground pepper.
- Fresh herbs. A sprig of thyme, some fresh parsley, or a couple sage leaves would be delicious. Choose one herb, and go with it.
All You Need For Homemade Condensed Cream Of Chicken Soup
- Chicken Broth
- Milk or dairy-free alternative
- Seasoning like parsley, garlic and onion.
Yup, thats all it takes!
You can make a whole ca of cream of chicken soup for the cost of one tiny canned package. Ditch the cans and make your own.
The reason that inspired this discovery? I didnt have the ingredients on hand for our Gluten-Free Green Bean Casserole. I make this vegetarian by using Vegetable Broth.
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Tips For Making The Best Gluten
- Make sure your broth is gluten-free. Not all broths are gluten-free. I like to make my own by using Orrington Farms Chicken Flavored Broth Base. I but it at Walmart.
- The recipe for Cream of Mushroom Soup makes 18o-ounces , so if you want to use the same amount in a store-bought can remove ¾ cup from the prepared recipe. I just usually use 1 cup of the soup in recipes.
- To make a garnish for your soup, sautee mushrooms in a small pan with olive oil or butter until golden brown.
Gluten Free Cream Of Mushroom Soup Recipe
Many easy, family friendly comfort food recipes call for cream of mushroom soup.
The same is true of many gluten free cream of chicken soups.
If you want an easy homemade cream of mushroom soup this is the best recipe!
You may not know, but I actually went to culinary school.
This is how I was taught to make cream of mushroom soup by my chef instructor.
Usually cream of mushroom soup starts with a flour roux.
Can you make homemade cream of mushroom soup gluten free?
The answer is a resounding yes! Be sure to use a gluten free flour and double check the ingredients of your broth.
My gluten free cream of mushroom soup recipe is made thick, like a condensed cream of mushroom soup.
If you want to enjoy your soup on its own, I suggest adding more milk or broth until it is your preferred consistency.
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Make Your Own Gf Cream Of Mushroom Soup
If you want to make a hearty cream soup without adding cream, there are several ways to create a creamy taste without using dairy. In many recipes, the simple substitution of coconut or almond milk in place of dairy milk will impart that silky, rich taste.
For those who can tolerate nuts, cashew cream is a rich, tasty substitute.
Dont forget your veggies, too. Try simply pureeing the soup ingredients without adding any cream. Potatoes, cauliflower and carrots all add body and a creamy consistency to soups.
Condensed Cream Of Mushroom Soup
Need Condensed Cream of Mushroom Soup? Our homemade version can be made in under 20 minutes and uses real ingredients. It can also be made gluten-free and is naturally vegan.
Condensed Cream of Mushroom Soup is a staple in many recipes from casseroles to side dishes. We love using it to make a quick and easy vegan cream of mushroom soup, flavorful rice, and of course our green bean casserole.
If youre looking for a substitute for cream of mushroom soup thats vegan this is it! I have yet to find an already made product on shelves, but prefer making it at home anyway. Its fresh and super simple to make.
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How To Use Gluten Free Cream Of Mushroom Soup
This recipe makes a thicker gluten free soup, similar to a gluten free condensed cream of mushroom soup.
It is perfect for using in all of your favorite creamy casserole recipes.
This cream of mushroom soup substitute gluten free makes about the same amount as a can of gluten free mushroom soup.
You you can easily substitute it in all of your favorite recipes without having leftover cream of mushroom soup!
I love using gluten free condensed cream of mushroom soup in my gluten free tater tot casserole and gluten free green bean casserole.
You could also use it as a vegan gravy over my gluten free biscuits.
What Are The Best Types Of Mushrooms To Use For Making Cream Of Mushroom Soup
Any sort of ordinary small mushroom will make delicious mushroom soup. I often make it with white button mushrooms, which are the youngest mushrooms.
You can also use cremini mushrooms. Theyre more flavorful and mature, and theyre brown on top.
If you can find them, I really love to use baby portabella mushrooms. They have flavor to spare!
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How To Use This Substitute For Cream Of Mushroom Soup
Use the soup in the same recipes you would use the cannedvariety in. It acts like the condensed version in the store. The substitute isa little thicker and takes a little more mixing into recipes than the cannedvariety does. Now youre one step closerto making casseroles, crockpot recipes and more like those that eat gluten.
How To Make Gluten Free Vegan Cream Of Mushroom Soup
The only animal products in this soup recipe are the dairy. Theres butter, and evaporated milk, and youll have to replace them bothbut its really easy.
How to replace the butter in this soup
To replace the butter, I always recommend vegan butter instead of Earth Balance buttery sticks. But I think you could actually use Earth Balance here, too.
Earth Balance will add more moisture, though, and more color. You should allow the roux to cook lower and slower, so it doesnt burn but the moisture cooks off.
How to replace the evaporated milk in this soup
To replace the evaporated milk, Carnation makes a small carton of nondairy cooking milk that has reduced moisture. Theres also evaporated coconut milk made by a company called Natures Charm that might be worth trying.
I dont recommend using regular nondairy milk, unless youre willing to reduce it separately in a saucepan first over very low heat. Otherwise, youll really just water down your soup.
Instead of evaporated coconut milk, you can try using light coconut milk in the can. Its really just coconut milk with added water.
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How To Make Gluten Free Cream Of Mushroom Soup
Making gluten free cream of mushroom soup is quick and easy.
It takes less than ten minutes, and you only need a few ingredients.
To make gluten free cream of mushroom soup you’ll need:
- Oil or butter. I used olive oil because it adds a subtle fruity flavor, and is a healthy cooking oil. If you are making your gluten free cream of mushroom soup with dairy, butter should be your first choice.
- Mushrooms. I used plain white mushrooms and chopped them finely. If you prefer, you can use sliced mushrooms or coarsely chopped mushrooms.
- Gluten free flour. The gluten free flour acts as the thickener to make the gluten free roux. I used my gluten free flour blend, but you can use just rice flour, or any gluten free flour blend in your pantry. You’ll have best results if you use a gluten free flour that doesn’t have xanthan or guar gum in it.
- Broth. I used beef broth because I wanted my gluten free condensed cream of mushroom soup to be very meaty. If you prefer, you can use a chicken broth or vegetable broth. To make it vegan, use a vegetable broth.
- Milk. I used an unsweetened plain coconut milk this time, but I’ve used unsweetened plain almond milk in the past. You can also use dairy milk, or lactose free milk. As long as you don’t use a sweetened vanilla flavored milk, you should be set.
- Salt and pepper. Essential if you don’t want your soup to taste bland.
Cream Of Mushroom Soup Substitute Easy And Gluten Free
by Jamie |
The links on this website may contain affiliate links. Please read my disclaimer for more information.
Condensed Cream of Mushroom Soup. Its a popular ingredient in casseroles, crock pot recipes, and other one pot meals. Both the red and white label and private label options are easy to find and relatively inexpensive. Unfortunately, those brands dont work with a gluten free diet. The Gluten free versions available are few and far between and expensive. Make a Cream of Mushroom Soup Substitute at home! Its easy, inexpensive and works great for those casserole and crock pot recipes!
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Homemade Condensed Cream Of Mushroom Soup
Homemade Condensed Cream of Mushroom Soup is super easy to make, uses only a handful of easy to find ingredients, and I promise you will never want to buy the can again.
Have you ever started making a recipe only to discover you are missing a key ingredient such as a can of cream of mushroom soup? Or maybe you dont buy those cream of whatever soups because you dont like the ingredient list.
I have a solution! This homemade condensed cream of mushroom soup is perfect for all your casseroles, soups, or sauces. Use just as you would the canned version!
How To Make Cream Of Mushroom Soup Gluten Free:
Saute the mushrooms in the oil or butter in a saucepan.
Sauteing your mushrooms adds a lot of flavor to your homemade gluten free mushroom soup.
I like to saute my mushrooms until they are golden and fragrant, which will only take a few minutes.
Add your gluten free flour to the oil and mushrooms to make a gluten free roux.
Stir the gluten free flour into the fat and cook until it starts to turn golden and smells slightly nutty.
You’re still making a blonde roux, and not cooking it to a dark brown color.
You want your gluten free roux to have lots of thickening power , while taking advantage of the flavor that you get from toasting the flour.
Cooking the flour keeps your gluten free cream of mushroom soup from tasting like a floury paste.
Add the broth and milk, while whisking.
It is important to whisk while you add it, so that you don’t end up with clumps.
Bring your gluten free mushroom soup up to a simmer, while stirring occasionally.
I like using a sauce whisk because I can easily get into the corners of my pan to make sure that it doesn’t stick to the bottom of your saucepan.
You’ll know it is ready when it has thickened and coats the back of a wooden spoon.
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