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Created by:
Kristy Still
Gluten-Free Cream of Mushroom Soup
Course
Recipes
Cuisine
American
Servings
2
Cups
Make a quick and easy Cream of Mushroom Soup that is gluten-free too!
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Ingredients
1x
2x
3x
1/2
Cup
1 Stick Butter
6
Tbsp
Gluten-Free All-Purpose Flour
1
Cup
Chicken Stock
Chicken Broth
1
Cup
Milk
1
Tsp
Salt
1/2
Tsp
Pepper
1/2
Tsp
Garlic Powder
1/2
Tsp
Onion Powder
1/2
Pound
Mushrooms
Cleaned, Sliced, and Sauteed
Instructions
In a medium saucepan, melt the butter over medium-low heat.
Add in the flour and whisk well to combine.
Add in chicken stock and milk, whisking for 1-2 minutes.
Season with salt, pepper, garlic powder, and onion powder.
Bring to a simmer and cook until it begins to thicken about 3-5 minutes.
Add in the sauteed mushrooms and remove from heat.
Let cool completely then use or store in an airtight container in the fridge.
Notes
This recipe uses cooked and sauteed mushrooms, these can be sauteed in a small pan with a bit of olive oil until soft on medium-high heat.
Nutrition
Serving:
1
g
|
Calories:
229
kcal
|
Carbohydrates:
36
g
|
Protein:
12
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
13
mg
|
Sodium:
1402
mg
|
Fiber:
3
g
|
Sugar:
5
g
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