Cream of Mushroom Soup

Cream of Mushroom Soup

Easy and gluten free

Not the best picture, but it gives you an idea of what you’re doing!

     4 TB butter
     8 ounces mushrooms(fresh are best but can use canned)
     1 tsp salt
     1 medium sweet onion, chopped up
     1/4 cup gluten free flour, I use a blend of brown rice, amaranth, millet, and teff- but any all purpose
             gluten free flour blend will work
     1/4 tsp white pepper(I tend to omit this)
     2 cans(10-3/4 ounce each) chicken broth
     1/8 tsp ground nutmeg
     1 cup heavy cream(heavy whipping cream)
     can top with chopped parsley but I rarely do

Melt butter in large pan and saute mushrooms and onion until golden.  Sprinkle with salt, cook until onion is tender.  Add flour and cook stirring constantly until smooth(approximately 2 minutes).  Slowly add chicken broth while still continuing to stir.  Simmer stirring often until thickened.  Add nutmeg and pepper.  Season to taste.  Add heavy cream and bring to a simmer, do not boil.  Ladle out what you need for recipe and save the rest.  Freezes well.


  1. Lucy Black says:

    Yummy! I love mushroom and this reciped rocks, just tried it 😀 I do my own version of mushroom cream / soup, but I usually don’t use chicken broth or heavy cream. This one is delicious!

  2. Paula V says:

    I didn’t realize cream of mushroom soup could be “homemade”. It’s so easy to use the canned stuff though I know it’s loaded with sodium and stuff we don’t need. This recipe sounds delish.

  3. Kirsten says:

    Oh My I love mushrooms this recipe is right on time with all of the cold days we have been having. This recipe sounds yummy and I can’t wait to make it. Pining it now. Stopping by from BYB

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