Comments on: Homemade Cream of Mushroom Soup

By: Stephanie Tucker

Stephanie Tucker — Mon, 22 Nov 2021 16:06:42 +0000

I’ve never made cream of mushroom soup from scratch before. I looked around at online gluten free recipes and finally settled on this one partly because I have arrowroot powder while other recipes called for rice flour, which I didn’t have. I added a couple teaspoons of Worcestershire sauce like one reviewer suggested, which gave it a wonderful undertone of richness. I didn’t add sour cream because I didn’t have any on hand. I doubled the recipe but not completely. Twice as much mushrooms, onions, butter, arrowroot, s/p, and heavy cream. 1.5 the amount of garlic. After adding 1 quart of chicken stock, I decided to stop there as adding another quart seemed like not a good idea though I knew I could always add more later if desired. It never quite thickened as it was supposed to, but the end result was just fine. My husband loved it! Two things I’d do differently. One is chop my mushroom slices a bit smaller. I suppose you could puree it if desired. Secondly, I forgot to slowly add chicken stock to the rue while stirring to ensure the rue would incorporate well. As a result, there were globs of the arrowroot that never fully dissolved but remained as gummy globs. I’ve had this happen with other gluten free substitutes that I’ve tried with my cream of tomato soup recipe. I’ll most definitely be making this again! Delicious!

By: Missy

Missy — Mon, 11 Nov 2019 18:31:10 +0000

This recipe is delicious!!! So easy to make and tastes great! I like it plain as soup but have also used it successfully in recipes that call for canned cream of mushroom soup, such as Salisbury steak in the crockpot. YUMMY! Will be keeping this recipe and using it for years to come!

By: Cindy

Cindy — Sun, 10 Nov 2019 22:06:29 +0000

In reply to Cindy. I just made this soup and LOVE It! Thank you Katie! I used ghee and mushrooms from Costco. Blended in my magic bullet afterwards and did not add any cream, it doesn’t need it. Really great flavor and thickness.

By: Cindy

Cindy — Sun, 10 Nov 2019 19:37:36 +0000

How small do you chop the mushrooms? And is there a preferred type of mushroom to use?

By: Katie Wells

Katie Wells — Wed, 23 Oct 2019 02:43:05 +0000

In reply to Jess. I haven't tried it but let us know if you do and how it works.

By: Angela

Angela — Sun, 06 Oct 2019 15:13:57 +0000

In reply to Graham. Hi there, What type of mushrooms would be ideal? Is there one that offers one taste and a second choice for an alternative taste?

By: Jess

Jess — Sun, 06 Oct 2019 15:09:19 +0000

Do you think I could sub yogurt for the sour cream?

By: Leslie

Leslie — Tue, 15 May 2018 22:09:41 +0000

This is the best Cream of Mushroom Soup I’ve had.
No more can soup for this family.
I made it to use in my Beef Stroganoff recipe.
Didn’t have sour cream so I used cream cheese instead.
So good. Thank you

By: M

Thu, 22 Feb 2018 20:58:47 +0000

Freezes great~!
What are the Nutritional Values on this recipe.

By: M

Thu, 22 Feb 2018 20:56:27 +0000

In reply to Melanie. Freezes great~!

By: Shelly

Shelly — Sun, 28 Jan 2018 07:36:25 +0000

Thank you Katie, for another delicious recipe! When I made my (triple batch) soup tonight i did as a few had suggested by adding some Worcestershire sauce and adding the garlic in at the very end plus I used three different kinds of mushrooms for variety and some moringa. It’s a satisfying soup that I will certainly make again.

By: Mary

Mary — Tue, 05 Sep 2017 19:49:15 +0000

Worked perfectly for me, in fact even better than the first time. Have some photos of the just finished soup too. Thanks for sharing!

By: Wellness Mama

Wellness Mama — Thu, 08 Sep 2016 22:18:36 +0000

In reply to Bree Colbern. I haven't tried...

By: Bree Colbern

Bree Colbern — Thu, 08 Sep 2016 18:58:28 +0000

Awesome recipe! I can not wait to make this! But I have a question (as do many others), would I be able to can or freeze this? I would really like to know. 🙂

By: Wellness Mama

Wellness Mama — Wed, 22 Jun 2016 21:05:05 +0000

In reply to Rebecca. The cream is optional :-)

By: Rebecca

Rebecca — Wed, 22 Jun 2016 09:52:08 +0000

Do you have any recommendations for this recipe that don’t include cream? I am allergic to dairy and cream is a no go for me unfortunately!

By: Diane

Diane — Sat, 12 Mar 2016 14:37:15 +0000

I, like several others, would like to try canning the soup. Has anyone tried to can this recipe? If or when I try to can the soup I will eliminate the milk & sour cream. Then add those ingredients as being used. Any feedback would be appreciated.

By: Heidi

Heidi — Wed, 17 Feb 2016 16:10:06 +0000

I’ve been missing my cream of mushroom soup for ages now, and I was so happy to find this recipe. I made it and DEVOURED instantly. Another well-balanced recipe. I’m so happy to be able to have this. Unfortunately, I crave it every week!

Great job, Katie. Another terrific recipe!

By: Helena

Helena — Sat, 26 Dec 2015 21:44:25 +0000

In reply to Liz.

Thanks! I ended up adding some coconut flour to it as well. I made green bean casserole and used almost all of what the recipe made, and did have to cook it a lot longer. Next time, I will cook the green bean/mushroom soup mixture, covered with foil, until it bubbles and then add the onion strings. I also think that a final zap from the broiler will crisp up the strings nicely as well. Everyone that tried it did like it so I’m happy it wasn’t a flop.

By: Liz

Liz — Sat, 26 Dec 2015 20:45:34 +0000

I used it for a green bean casserole on thanksgiving and it wasn’t the best for it! I ended up thickening the portion That went into the casserole with tapioca starch. The amount I used was the equivalent of what the Campbell’s soup recipe calls for. I had to lengthen the baking time significantly as well. I wouldn’t recommend this way but since you already made it, just work with it.