Name: Gluten-Free Cream of Mushroom Soup Substitute
Prep time: 5 min
Cook time: 15 min
Ingredients: 6 tbsp olive oil; 1 cup finely minced baby portobello mushrooms; 2/3 c oat flour; ¼ tsp garlic powder; ¼ tsp onion powder; Salt and black pepper; 2/3 c vegetable broth; 2/3 c oat milk

Gluten-Free Cream of Mushroom Soup ready to use in all of your casseroles for the Holiday season. — Vegetarian and Gluten-Free!

As Holiday cooking season quickly approaches, I wanted to share another version of my cream soup substitute with you. Today I want to share with you my Gluten-Free Cream of Mushroom Soup Substitute Recipe. This recipe was created to replace all of those canned condensed soups that our traditional casserole recipes call for.

You may remember that I previously posted my Cream of Chicken Soup Substitute recipe here on the blog. It is another super handy, and super delicious recipe that will change the way you make casseroles forever. Trust me, it tastes better and is better for you!

Anyway, as far as my Gluten-Free Cream of Mushroom Soup Substitute is concerned, I wanted to challenge myself to create a replacement for the original that was both delicious and accessible to everyone. I know “everyone” is a stretch but still. I enjoy a challenge. If I can create a recipe that is delicious, that is also, Gluten-Free and Vegetarian I have really taken it to the next level.

Store your Gluten-Free Cream of Mushroom Soup in an airtight container , like the mason jar in this photo, and it will keep for 1 week in the refrigerator. — Store in an airtight container for 1 week in the refrigerator.

Things to Remember

When you start to make your Gluten-Free Cream of Mushroom Soup Substitute remember you are making a blonde roux. So, you want to cook your flour in your oil for 4-5 minutes to cook out that “raw flour” taste. Also, remember you are making a sauce. Next, when you add your broth to your roux it will get REALLY THICK like paste. And you will possibly think you have messed something up. DON’T. Just keep stirring!!! Add your oat milk (or other nut milk) and keep stirring until your soup smooths out. And remove from the heat.

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Gluten-Free Cream of Mushroom Soup Substitute

Try this delicious new version of an old favorite in your next Holiday Casserole!

Course Soup

Cuisine American

Prep Time 5

Cook Time 15

Servings 2

Ingredients

6 tbsp olive oil
1 cup finely minced baby portobello mushrooms
2/3 c oat flour
¼ tsp garlic powder
¼ tsp onion powder
Salt and black pepper
2/3 c vegetable broth
2/3 c oat milk

Instructions

Finely mince mushrooms equaling one cup.
In a medium saucepan, heat olive oil over medium heat.
Cook mushrooms in olive oil 3-4 minutes.
After 3-4 minutes, add oat flour, garlic powder, onion powder, salt and pepper to mushrooms and stir.
Cook mushroom mixture 4-5 minutes stirring constantly.
Add vegetable broth to mushroom mixture and stir. Mixture will become very thick, almost paste like, do not worry.
Once you have your vegetable broth fully incorporated and mixture has become thickened, add your oat milk. Stir until smooth and remove from heat.