Cream of Mushroom Soup ~ Dairy-Free & Gluten-Free

Dairy Free Mushroom Soup

5 from 2 reviews




  1. In a large pot, on medium high heat, melt butter.
  2. Add in diced onions and saute until translucent.
  3. Add in mushrooms and continue to saute until mushrooms are soft and have gotten smaller.
  4. Lower heat to low and add gluten-free flour. Stir mixture making sure all the mushrooms are coated. Continue to stir and cook for 2 minutes to cook off flour taste. Mixture with be somewhat sticky.
  5. Pour in vegetable broth and dairy-free milk.
  6. Turn heat back up to medium high and bring to a boil
  7. Using a whisk, continue to stir until mixture becomes thick.
  8. Add in salt & pepper.
  9. Turn off heat and allow the soup to cool for a few minutes.
  10. Once the soup has cooled a bit, use an immersion blender or add soup to a regular blender and blend until smooth.
  11. Serve hot or keep in air-tight container


You can also freeze this soup for later use in recipes.

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