Gluten-Free Cream of ‘Shroom Soup

Last year, we had my husband’s whole family up for Christmas dinner – in shifts over the course of the weekend – and, while shopping with one of my sisters-in-law, I came across gluten-free fried onion rings at a store.

“You could have green bean casserole again!” I exclaimed to my gluten intolerant sister-in law.

“Nope.” she said, “The condensed mushroom soup has gluten in it.”


This year, we are having the family up – in shifts again – and I have found a pretty darned fantastic gluten-free cream of ‘shroom soup recipe!

The original recipe called for using sweet rice flour, but I found that Red Mill all purpose gluten-free flour worked a treat.

Ermmm. Surprise! I also added a few extra seasonings and stuff.

•1 lb sliced ‘shrooms
•1 cup diced onion
•5 cloves garlic, minced
•3 tbsp butter
•3 tbsp avocado or olive oil
•4 tbsp gluten-free flour
•2 cups broth
•2 cups milk
•1 tbsp Sherry Peppers Sauce*
•1/2 tsp salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp dried basil
•1 tbsp sherry vinegar

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Melt the butter with the oil in a large pan over medium heat, then add the ‘shrooms, onion and garlic.

Toss to coat with the oil and melted butter, then sauté for five minutes or so, until the onion is tender and the ‘shrooms have released some of their liquid.

Sprinkle the flour over the veggies and cook, stirring constantly for two minutes.

Stir in the stock, scraping up any bits of lightly browned flour may be stuck on the bottom of the pan and cook for five minutes more.

Note: I used one small (8-1/4 oz) carton of bone broth and one small (8-1/4 oz) carton of unsalted chicken broth.

Stir in the milk, Sherry Peppers Sauce, and the seasonings, then reduce the heat and simmer, stirring often, for 30 minutes, until the soup has thickened.

Give it a taste.

It’s good!


You know what would make it better?

Stir in one tablespoon of sherry vinegar – or, go full on holidaze and use real sherry – and cook for another five minutes.

Yep. Much more better!

This will make more than enough to make a couple of green bean casseroles, or, go ahead and enjoy the soup on its own.

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