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Cream of Mushroom Soup

by Deliciously Organic on October 19, 2011

Our grain-free challenge ended last week, but I’m still going strong. Soup has always been a favorite of mine, but eating grain-free helped me discover how delightful soup can really be. There are hundreds of combinations and so many ways to make a healthy soup for lunch or dinner. Lately, I make a pot of soup on the weekend and then have a bowl each day for lunch. This way, I have something I can immediately reach for when I’m hungry. And you don’t need a lot, it’s filling and nutritious.

Every summer Pete and I visit Gallery Bistro in Springfield, MO while the kids are at camp. The chef there makes the most amazing cream of mushroom soup. Even though it’s usually hot and humid, we each order a cup and eat in silence (it’s just that good). This recipe is as close as I can get to his soup. It’s quick, smooth, creamy and best of all, grain-free.

Here are a few more grain-free soups to enjoy:
Lentil, Carrot and Kale Soup with Creme Fraiche and Dill
Creamy Eggplant Soup
Red Pepper, Corn and Potato Soup

Cream of Mushroom Soup

Serving Size: Serves 4

Cream of Mushroom Soup


    For the Soup:

  • 4 tablespoons unsalted butter

  • 1 pound mushrooms, any kind, sliced into 1/4 inch-thick pieces

  • 3/4 teaspoon Celtic sea salt

  • Few dashes of freshly ground black pepper

  • 1 tablespoon arrowroot
  • 1 1/2 cups chicken stock

  • 1 1/2 cups heavy cream

  • 1 1/2 tablespoons tamari sauce (I prefer Ohsawa)


Melt butter in a medium saucepan over medium heat. Stir in mushrooms, salt and pepper. Cook until mushrooms have released their moisture, about 8 minutes. Add arrowroot while continuously stirring and cook for about 30 seconds. Stir in stock and cream and simmer until soup is thick and reduced, about 10 minutes. Remove from heat, stir in the soy sauce, and serve.

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{ 29 comments… read them below or add one }

Bev Weidner October 19, 2011 at 9:37 am

This is soooo my type of soup. I love mushrooms so much that THERE IS ACTUAL PAIN involved.

I’m really okay though.

I just need this soup.


Melissa B. October 19, 2011 at 9:44 am

I’ve never eaten cream of mushroom soup outside of a casserole. :) But this sounds quite good! Speaking of casseroles, I’ve got several grain-free ones (chicken casseroles, mostly) that call for cream of (whatever, usually mushroom or celery) soups. Could this be used? The recipes call for condensed soups, so I would imagine decreasing other liquids (or increasing solids?) might make the casserole less soupy.


Catherine October 19, 2011 at 9:53 am

Thank you so much for posting this! I can’t tell you the number of times I’ve come across other recipes that call for cream of mushroom soup and I did NOT want to use industrial canned stuff. Now I can make and freeze my own to have on hand!


Sarah @ The Cyclist's Wife October 19, 2011 at 10:13 am

Looks good! I’m curious about the grain free challenge….


Deliciously Organic October 20, 2011 at 8:04 am

Here’s the first post about the grain-free challenge: http://deliciouslyorganic.net/chicken-piccata-recipe-30-day-grain-free-challenge/


Pam October 19, 2011 at 11:04 am

I really love your blog and am so happy to have stumbled upon it a couple of months ago. Your mushroom soup recipe sounds delicious, however it’s not grain free. The Nama Shoyu sauce recommended is made from soy beans and wheat. Therefore, it is not grain free or gluten-free, so those with gluten sensitivity or Celiac’s Disease should not use it. They should use a gluten-free soy sauce or tamari instead, because they are made from only soy, salt, and water. Since I am gluten sensitive, I use San-J Organic Tamari, which is wheat free.

I really love your blog and am so happy to have stumbled upon it a couple of months ago.


Deliciously Organic October 19, 2011 at 11:37 am

Thanks for pointing that out. I actually used the tamari in the soup and accidentally typed “soy sauce”. I made the edit. Thanks!


Pam October 19, 2011 at 11:46 am

I will have to try your brand when I am back in the states in December. I currently teach at an AFB overseas, so supplies are limited. I stock up on some staples when I am stateside. Many Amazon suppliers won’t ship to APOs. I can find some things on the local economy, but not all and what the commissary stocks is limited, although better than it used to be.


Deliciously Organic October 20, 2011 at 7:56 am

We are a military family also. Does Amazon ship to APOs? If not, we need to get Amazon right on that! :)


Janet October 19, 2011 at 12:00 pm

I’m SO glad to see this recipe. I used to use Cream of Mushroom and Cream of Chicken soup quite often, but since I’ve learned how prevalent MSG is in these products, I seldom use them anymore which has CONSIDERABLY cut down on the number of casseroles I make!! This is a big help! Do you have a recipe for Cream of Chicken? Thanks!


Deliciously Organic October 20, 2011 at 7:55 am

I don’t have one for cream of chicken, but am working on one!


MaryLynn October 19, 2011 at 12:07 pm

Thank you! I needed a recipe to replace my old one since going grain-free. I will probably replace the tamari with coconut aminos. Love that stuff!


Gina G October 19, 2011 at 1:55 pm

I’m new to your website…and just learning. Why go grain free?


Deliciously Organic October 20, 2011 at 7:54 am
Laura @ Healthy Jalapeño October 19, 2011 at 2:14 pm

This looks amazing. So creamy and fresh! Love it :)


Lori @ RecipeGirl October 19, 2011 at 4:08 pm

Love this homemade version of one of my favorite soups!


Stacy October 19, 2011 at 6:13 pm

I am going to have to give this a go. There used to be a place back home in WY that made a cream of mushroom soup like this, it was so rich and creamy. Warmed right to the soul. Thanks for the recipe.


Maureen October 19, 2011 at 6:43 pm

This recipe will definitely come in handy during the holidays. Over the past 9 months, I have started to change my lifestyle for the (much) better and was worried how I could make my famous green bean casserole without the canned version. This is a great starting point to help with that.


Katrina October 20, 2011 at 5:05 am

This sounds perfect!


Erika October 20, 2011 at 7:34 am

Yum! I might try making this a little thicker and substituting in casseroles as well. I’m trying not to use so many processed canned goods.

I have really just started eating mushrooms ( I still have to have them in tiny pieces!), but my boyfriend loves them, so might have to make him a batch of this.


Debbie J S. October 20, 2011 at 2:45 pm

Hi Carrie, thank you so much for posting!! I am now truly missing most everything you make since the decision to go vegan about 2 1/2 weeks ago. I guess there is no way to make this vegan? I have been through SO many changes this year I’m not even sure what to eat now – in addition to going vegan, also going grain-free, so that’s about the least amount of anything I CAN eat… 😉


Sylvie @ Gourmande in the Kitchen October 21, 2011 at 12:26 am

I like the hit of soy sauce to liven up the mushrooms. I haven’t had a good cream of mushroom soup in a long time.


Connie October 21, 2011 at 6:45 am

What a treat! We obviously are closer than I would have imagined because I LIVE in Springfield MO! Gallery Bistro is a favorite of the local folks and it was exciting to see it given props on your site. It’s the little things in life!


marla {family fresh cooking} October 23, 2011 at 7:32 pm

Carrie, I would love a big bowl of this soup for dinner :)


Irene @ H.V.R. October 27, 2011 at 3:46 am

I just love mushrooms when added in a soup! It makes the soup more creamier and more tasty. I just can’t see my soups without the mushrooms.


Shalene November 3, 2011 at 9:43 am

I’m originally from Springfield, and I didn’t know about this! Though it’s been 13 years since I’ve lived there, my parents and siblings still call it home. Next time we’re there, my Hubbie and I will be checking it out! Thanks for introducing us!


Katie April 24, 2012 at 12:09 pm

I made this recipe last night and it is amazing! It by far outdoes the recipe i normally use. I reduced it a little more and added a small amount of shredded parmesan cheese to serve over portabella/thyme ravioli and roasted red peppers. It was PERFECT! Thank you!


Meagan August 15, 2012 at 4:18 pm

Thanks so much for this! I plan on making a double batch and canning/freezing some to use later on! Are you still planning on posting a cream of chicken soup as well? That would be a life saver!


Deliciously Organic August 15, 2012 at 5:06 pm

I’m working on it! :)


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