|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade gluten-free cream soups aren't hard to make, and gluten-free sweet rice flour is an excellent thickener. Gluten-free cream of mushroom soup takes less than 20 minutes to make, with a creamy fresh flavor. Simply made with mushrooms, onions, garlic, cream, and using gluten-free flour and chicken broth, then topped with fresh basil.
Gluten-free cream of mushroom soup is a versatile recipe because you can use it to make classic dishes like gluten-free tuna casserole and other casserole dishes.
If eating as a soup, enjoy it with a tossed salad for a complete meal.
- 8 ounces fresh mushrooms (sliced)
- 1/4 cup sweet onions (finely diced)
- 2 garlic cloves, minced
- 3 tablespoons butter
- 4 tablespoons gluten-free sweet rice flour
- 1 cup low sodium gluten-free chicken broth
- 1 cup light cream (or whole milk)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- Optional garnish: fresh basil (sliced)
Gather the ingredients.
Sauté mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat for about 3 minutes.
Sprinkle gluten-free sweet rice flour over vegetables and stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.
Gradually stir in gluten-free chicken broth and stir to blend.
Add cream or milk and continue to cook over medium heat until soup thickens.
Season with salt and pepper to taste. Sprinkle basil over the top, if using, and serve.
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
How to Store and Freeze
- If you have leftovers and are planning on using them within three days, just put your soup in the refrigerator in an airtight container. Remember to do this within two hours, even if it is still slightly warm.
- Freeze your soup by putting it into an airtight plastic container or freezer bag. Plan to use it within three months.