Easy Cream of Mushroom Soup

A picture of a bowl of soup with the blog post title "Easy Cream of Mushroom Soup, gluten free, grain free"

When I began to clean the processed foods out of my diet, one of the things that I was a little distraught over was having to give up the wonderful casseroles that are in my roundup of favorite dishes. I thought I’d have to say goodbye simply because they called for condensed cream of mushroom, chicken or celery soups.

And for awhile, I substituted a good organic brand that contained all whole food ingredients. But I was never completely comfortable using the packaged soup, even though it was organic! To be honest, I kind of felt like I was cheating on my traditional, nourishing way of eating by sneaking in soup that was prepackaged. So I decided to see how difficult it would be to make my own soup.

Once I found out how easy it really is, I wanted to slap myself upside the head. I can’t believe I didn’t look into it earlier. My secret now to having great cream of mushroom soup on hand is to make large batches and freeze some, so that I can make those great casseroles that I love! And it really doesn’t take very long at all to make, so making a large batch doesn’t have to take up to much of your time.

The best part of this recipe is that it is so much less expensive. Even the cheapest cream of mushroom soup is more expensive, not to mention the organic brands! Your wallet will thank you and you’ll avoid MSG and the other icky additives in the canned soups! I’m using this recipe tonight in my slow cooker with some chicken and veggies. Easy!

Easy Cream of Mushroom Soup

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It's simple to make casseroles again and at the same time avoid additives and preservatives commonly found in store bought brands of cream of mushroom soup!
Recipe Image

Prep Time: minutes Cooking Time: minutes Total Time: minutes

Yields: 3 cups

Recipe Ingredients

  • 1/4 cup onion (finely chopped)
  • 1/2 cup mushrooms (finely diced)
  • 2 tbsp extra virgin olive oil
  • 2-3 tbsp arrowroot powder
  • 1 cup unsweetened almond milk
  • 1 cup organic vegetable broth (or bone broth)
  • 1/4 tsp unrefined sea salt
  • 1/8 tsp black pepper

Recipe Instructions

  1. in a skillet add the extra virgin olive oil on medium heat.
  2. Add the onion and mushrooms and saute until the onions are translucent.
  3. Whisk in arrowroot powder.
  4. Add broth and almond milk and bring to a boil.
  5. Reduce the heat and allow the mix to simmer. Stir regularly.
  6. The mixture will thicken as it cooks, so cook until the consistency that you want (10-20 mins).

Recipe Notes

  1. This recipe makes the equivalent of 2 cans of cream of mushroom soup. One can equals approximately 1.5 cups.
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