15-Minute Gluten-Free Cream of Mushroom Soup
This simple 15-minute gluten-free cream of mushroom soup is rich and comforting. I love the creamy texture, and most of all how easy it is to make. While perfect on its own, I love using it in casseroles and many other recipes. What's my secret for achieving the prefect texture? Cornstarch instead of flour!
Servings: 4 cups
Calories: 292kcal
Cost: $5
Ingredients
- 3 cups chicken broth
- 2 cups diced mushrooms
- 1 cup milk
- ½ cup butter
- ⅓ cup cornstarch
- ⅛ teaspoon black pepper
- ½ teaspoon onion salt
- ½ teaspoon garlic salt
- 1 fresh sage leaf chopped fine
Instructions
- In a stockpot, heat chicken broth and butter over medium heat until just starting to boil
- Add diced mushroom, herbs, salt and pepper and cook for 10 minutes until mushrooms soften
- Meanwhile, in a measuring cup with a spout, whisk the cornstarch and milk
- Gently pour milk mixture into broth while whisking soup briskly
- Let the soup simmer until thickened, about 3-5 minutes
Notes
Store leftovers in the fridge. I like to use glass jars. I always make a double batch for making casseroles with as well.
You can absolutely freeze it. Just portion it out into snack sized ziplocks or small canning jars and pull them out whenever you need them.
Pro Tip: Be sure to mix the cornstarch entirely into the milk so there are no clumps. I like to do a good scrape on the bottom to make sure none got stuck there.
Pro Tip: Don't forget to constantly whisk the soup as you pour in the milk and cornstarch mixture to avoid clumps.
Nutrition
Serving: 1cup | Calories: 292kcal | Carbohydrates: 14g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 67mg | Sodium: 1353mg | Potassium: 222mg | Fiber: 1g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 12.4mg | Calcium: 86mg | Iron: 0.5mg