• kelseyneyman

Condensed Cream of Mushroom Soup (DF, GF)

With the holidays coming up I cannot help but think of all the delicious foods I get to cook over the next few months! This is one of my favorite times of year as I am sure it is for most people and the food is a huge part of that, whether that is a good thing or not i'm owning it haha!

One staple dish that I make every year is green bean casserole, I like it the traditional way with the cream of mushroom and french fried onions on top- we all know that's the best part! I will be posting a recipe for a clean green bean casserole closer to the holidays but last week I got some mushrooms in a farm box that I had delivered and decided it was time to work on a dairy free and gluten free cream of mushroom sauce that was homemade.

I am not joking when I say it came out SO GOOD ya'll! You would never know the difference and it took me only 15-20 minutes tops, that is a win in my book! Now to just figure out "canning" and having a bunch on hand!


Condensed Cream of Mushroom Soup (DF, GF)

1 cup chopped Cremini mushrooms (or your choice)
1/2 small medium onion diced
1-2 cloves of garlic crushed
3 tablespoons of ghee
1 can coconut cream
1/2 cup arrowroot powder
salt and pepper to taste

First put the ghee in a medium size sauce pan and let it melt over medium to medium high heat. After the ghee has melted you will put the mushrooms and the onions in the pan and let them cook down for about 3-4 minutes, after they get nice and caramelized and soft you will add in the garlic and let that cook for about 30 seconds to a minute before the next step.

Next you will take your arrowroot powder and slowly sprinkle/pour it in to the mushroom/onion mixture while stirring to create a roux. If you need to add a bit more ghee before adding the powder you can so make sure there is enough liquid for the roux.

Once you start to see the sauce start to thicken you can slowly pour in the coconut cream a little at a time while stirring non stop to thicken the soup. You will turn the heat down to a simmer and let the soup thicken. Also add in your salt and pepper to taste here. After it is the consistency you are looking for you will let it cool and put in a jar and store in fridge or freezer.

Can't wait to see all of your recipes that use it!

Dairy Free Gluten Free Cream of Mushroom Soup

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