Go Back
Gluten-Free Cream of Mushroom Soup
Print Pin

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 minutes
Cook Time 15 minutes
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.

Notes

Makes equivalent of 2 10.5 oz cans of condensed soup.
You can use any nut milk you prefer. I developed this recipe with Oat milk for reference.
The texture of this soup is not quite as silky as traditional. That is due to the oat flour. However, it thickens beautifully.