Dairy-Free Condensed Cream of Mushroom Soup

Name: Dairy-Free Condensed Cream of Mushroom Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 1/2 cups
Ingredients: 1 Tbsp avocado oil; 1 small yellow onion; 8 ounces mushrooms; 4 cloves garlic; 1 (15-ounce) can full-fat coconut milk; 1 Tbsp cider vinegar; 1 tsp dried oregano; ¼ tsp ground nutmeg; 1 Tbsp gluten-free AP flour or tapioca flour*; 1/2 tsp sea salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
2 1/2 cups
Calories
484 kcal
Course
Soup
Cuisine
American

Dairy-Free Condensed Cream of Mushroom Soup

Tyler Espinosa

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A gluten-free and dairy-free rendition of condensed cream of mushroom soup, which you can use to replace the canned version!

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Ingredients

Servings

1 Tbsp avocado oil
1 small yellow onion finely chopped
8 ounces mushrooms chopped
4 cloves garlic
1 (15-ounce) can full-fat coconut milk
1 Tbsp cider vinegar
1 tsp dried oregano
¼ tsp ground nutmeg optional
1 Tbsp gluten-free AP flour or tapioca flour*
1/2 tsp sea salt to taste

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Instructions

Heat the avocado oil over medium-high heat in a large skillet. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 5 to 8 minutes.
Stir in the mushrooms and garlic and cover the skillet with a lid. Cook, stirring occasionally, until the mushrooms have leached out much of their water, about 8 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.
Pour in the canned coconut milk, cider vinegar, dried oregano, nutmeg, and sea salt and stir well. Bring the mixture to a full boil, then add the flour and whisk well.
Continue cooking and whisking, leaving the mixture at a full boil, until it thickens to the same consistency as a very creamy soup, about 10 to 15 minutes. If needed, add 1 to 2 tablespoons of additional gluten-free flour if the soup isn't becoming thick enough.
Remove the cream of mushroom soup from the heat and set aside to allow it to cool.
Once cool, either use the soup in a recipe, or transfer it to a jar. Seal and refrigerate for up to 1 week.

Notes

*For thicker consistency, add 1 to 2 tablespoons of additional gluten-free flour to the soup while it is cooking. To make the recipe paleo and whole30 (grain-free), use tapioca flour or arrowroot flour.
Do note that the cream of mushroom soup becomes thicker as it sits. For most recipes calling for a can of condensed cream of mushroom soup, you will want the mixture to be very thick.