Can we talk about cream of mushroom soup for a moment? I’ve heard so many things about it and apparently, it’s a big deal in the US Midwest. As someone who did not grow up with this kind of food, it was fascinating to learn all about it. Additionally, how polarizing cream of mushroom soup foods are. It seems like some people are lowkey upset that their mom made lots of dinners with it.
Either way, I wanted to create a dairy free, gluten free cream of mushroom soup recipe for those of you who have some nostalgia. Alternatively, you might just really want to try it, or perhaps you’ve recently found a recipe that calls for cream of mushroom soup.
Whilst there’s no cow’s milk cream in this cream of mushroom soup recipe, you’ll find that there’s still a very creamy element, fantastic mouthfeel, and wonderful flavour profile. Let’s get cooking!
Related Recipe: Midwest Tater Tot Hot Dish
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mustard, Nightshade, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, FPIES, Vegan
Compatible With: Corn Free
