Why buy a can of soup when you can have healthier homemade gluten-free dairy free cream of mushroom soup! And the recipe is a cinch to make.
Now that the cooler weather of fall is fast approaching, it’s time to get out those comfort foods! Our favorite our soups and stews.
We used to rely on convenience foods, including canned soups. But these days those products no longer fit into our eating plan.
WHY AVOID CANNED SOUPS?
Most soups you find in a can are full of additives that you wouldn’t use at home. These include things like maltodextrin, monosodium glutamate (MSG), and sugar.
Another thing to avoid is BPA which is an endocrine disruptor. However, you won’t see that listed as an ingredient, it comes from the can itself.
That’s why everyone should be making soups from scratch. And one of our favorites is this homemade gluten free and dairy free cream of mushroom soup.
Paleo dairy free cream of mushroom soup
All the ingredients in this soup are paleo and low-carb friendly! It’s a recipe that’s perfect for everyone who has loved Campbell’s Cream of Mushroom Soup but need to cut down on the carbs.
When you start making this soup, it’s sure to become a family favorite soup! It’s already being enjoyed by our pickiest eater.
It’s a versatile soup that can be served on its own or as part of your favorite recipes. And it makes a healthy and flavorful side dish or sauce to go with your other low-carb meals.
So the next time a recipe calls for a can of this creamy soup, just sub in this homemade version instead! It’s what we use in our healthy paleo green bean casserole!
Homemade dairy free cream of mushroom soup in can
We use the following ingredients in the soup.
- 2 tablespoons ghee (or butter flavored coconut oil for dairy-free)
- 1 cup mushrooms, diced
- ½ onion, diced
- 2 tablespoons garlic, minced
- ¾ cups chicken bone broth or our bone broth recipe
- 1 cup coconut cream
- 2 tbsp arrowroot powder (or glucomannan to reduce carbs)
- Salt and pepper to taste
How To Make
- a large saucepan or skillet, melt ghee.
- Add in mushrooms and onions, saute for 5-7 minutes, until onions are translucent.
- Stir in garlic.
- Add in chicken broth and bring to a boil.
- While whisking, stir in arrowroot powder.
- Continue to cook until mixture reduces by about half.
- In a blender, blend ⅔ of the mushroom mixture until smooth.
- Place mixture back into pan, continually whisking in coconut cream until smooth.
- Bring cream of mushroom soup back to temperature and serve or use in a recipe as needed.
- Make sure that the mixture is reduced to the right amount before removing from heat to keep the consistency right.
- Using glucomannan instead of arrowroot powder reduces carbs by about 7g per serving.
Recipe adapted from allnaturalideas.com