Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup
Ingredients
- 2 tspextra virgin olive oil
- 1 tbspminced shallot
- 2 tbspbutter or vegan butter
- 2 tbspgluten free flour
- ¾ cgluten free chicken broth
- ½ cmilk
any kind, i use unsweetened almond milk
- 1 tsppoultry seasoning
- scant 1/2 teaspoon salt
- ⅛ tsppepper
- 1 tbspextra virgin olive oil
- 1 tbspminced shallot
- 4 ozmushrooms
chopped
- 2 tbspbutter or vegan butter
- 2 tbspgluten free flour
- ¾ cgluten free chicken or vegetable broth
- ½ cmilk
any kind, i use unsweetened almond milk
- ½ tspsalt
- ¼ tspgarlic powder
- ⅛ tsppepper
Directions
For the cream of chicken soup:
- 1
Heat extra virgin olive oil in a small saucepan over medium heat then add shallots and saute until softened, 2-3 minutes. Add butter then, once melted, sprinkle in flour and whisk to combine. Cook while whisking for 1 minute then slowly add splashes of chicken broth while whisking to create a smooth sauce. Add milk and seasonings then turn heat up to medium-high and bring soup to a simmer while stirring constantly. Turn heat back down to medium then simmer while stirring until soup is fairly thick, 3-4 minutes. Remove saucepan from heat then set aside to cool slightly. Can be made several days ahead of time.
For the cream of mushroom soup:
- 1
Heat extra virgin olive oil in a small saucepan over medium-high heat then add mushrooms and shallots. Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5-7 minutes. Scrape mushroom and shallot mixture into a bowl then set aside.
- 2
Lower the heat to medium then melt butter in saucepan. Sprinkle in flour then whisk to combine and cook while whisking for 1 minute. Slowly add splashes of chicken or vegetable broth while whisking to create a smooth sauce then add milk and seasonings. Turn heat up to medium-high and bring soup to a simmer while stirring constantly then turn heat back down to medium and simmer while stirring until soup is fairly thick, 3-4 minutes. Remove saucepan from heat then stir in cooked mushrooms and set aside to cool slightly. Can be made several days ahead of time.
Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup
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About this Recipe
Tired of searching for a reliable gluten-free and dairy-free cream soup for your favorite casseroles and comforting dishes? This recipe for homemade Gluten Free Cream of Chicken Soup and Cream of Mushroom Soup is your answer, allowing you to recreate beloved classics without compromise.
This recipe works by providing two incredibly versatile and easy-to-make bases that perfectly mimic canned cream soups, but with a wholesome, from-scratch appeal. Crafted with thoughtful ingredient choices, these soups are a cinch to make and effortlessly cater to common dietary needs, ensuring everyone can enjoy creamy, flavorful meals.
What you can expect are rich, savory, and wonderfully creamy bases designed to integrate seamlessly into any recipe calling for canned cream of chicken or cream of mushroom soup. These aren't meant to be eaten on their own, but rather to elevate your main dishes with a smooth, velvety texture and deep, satisfying flavor. Whether you choose the comforting poultry notes of the chicken version or the earthy depth of the mushroom, you'll find a dependable, delicious foundation for your culinary creations. Plus, both options are naturally gluten-free, with readily available dairy-free and vegan substitutions.
Customization is key with these versatile cream soups. You can easily adapt them to fit your needs: use vegan butter and unsweetened almond milk for a dairy-free and vegan version of either soup. For the cream of mushroom, swap the gluten-free chicken broth for gluten-free vegetable broth to make it fully vegan. This flexibility makes them a pantry staple for any dietary preference.
These homemade cream soups are perfect for transforming everyday recipes like casseroles, gravies, and creamy pasta sauces into delightful, inclusive meals. They offer the foundational flavor and texture you need without the guesswork.