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Gluten-Free Cream of Mushroom Soup

Homemade gluten-free cream of mushroom soup tastes so much better than canned condensed soup. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 355 kcal
Course: Soup
Cuisine: American

Ingredients

  • 8 ounces mushrooms cremini, portobello mushrooms work well
  • 1/2 ounce dried mushrooms (any type - optional)
  • 2 tablespoons olive oil
  • 1 small potato peeled and diced
  • 1 cup diced onion
  • 2 cups low-sodium chicken stock gluten-free
  • 1 cup heavy cream or milk

Instructions

    Cup of Yum
  1. If you have dried mushrooms, soak them in heavy cream while you begin preparation on mushrooms. Ideally, they should soak until tender.
  2. Saute mushrooms and onions over medium heat in a medium-sized saucepan. Saute until onions are transparent and the mushrooms have begun to release some of their water.
  3. Add chicken stock and potato. Cover and simmer for about 18 minutes over medium-low heat.
  4. Puree soup with a hand immersion or regular blender until soup is well blended and is fairly smooth.
  5. Return soup stock to the pot, add heavy cream, and cook until the soup is heated through.

Notes

  • You can garnish the soup with a small dollop of sour cream, chopped fresh chives, or chopped fresh dill.
  • You can garnish the soup with a small dollop of sour cream, chopped fresh chives, or chopped fresh dill.

Nutrition Information

Calories 355kcal (18%) Carbohydrates 17g (6%) Protein 7g (14%) Fat 30g (46%) Saturated Fat 14g (70%) Cholesterol 81mg (27%) Sodium 68mg (3%) Potassium 659mg (19%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 875IU (18%) Vitamin C 10.6mg (12%) Calcium 69mg (7%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 355

% Daily Value*

Calories 355kcal 18%
Carbohydrates 17g 6%
Protein 7g 14%
Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 81mg 27%
Sodium 68mg 3%
Potassium 659mg 14%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 875IU 18%
Vitamin C 10.6mg 12%
Calcium 69mg 7%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.