Cream of Mushroom Soup

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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  1. 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.

  2. 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!

  3. Pam

    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.

  4. Pam

    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.

  5. Janet

    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!

  6. 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.

  7. Erika

    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.

  8. Debbie J S.

    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… 😉

  9. 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!

  10. Shalene

    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!

  11. Katie

    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!

  12. Meagan

    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!

  13. Makenzie

    Made this today with coconut milk instead of the heavy cream (and red Palm oil instead of butter). It’s delicious! I had to use a bit more salt and pepper, and add some garlic to cover the coconut flavor but the finished soup is just as yummy as the dairy version.


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