Gluten-free Condensed Mushroom Soup from scratch

Thanksgiving is tomorrow, and I wanted to share this clean recipe for Homemade Cream of Mushroom Soup. It's time consuming, because there's lots of mincing and dicing, but if you don't mind a little rolling up of your sleeves and hard work, it is well worth it. This recipe is so delicious, and I can't wait to add it to my green been casserole tomorrow!

Most recipes call for white button mushrooms, but I like using portabella mushrooms in mine, so you can substitute with your favorite kind. Also, if you want it to taste more earthy, Marsala wine is recommended, but I used a red Merlot, instead. 

One last thing, I don't care for crying over diced onions, so I like to quarter mine into fourths and throw them into the blender. If you can use fresh herbs, the taste is far more superior. With the exception of the thyme, the sage and parsley were straight from the garden. Let me know if you tried it and liked it!


5 tbsp. of grass-fed butter (if you don't want that much butter, you can do 3 tbsp. of butter and 2 tbsp. of olive oil, but it won't come out as tasty, just sayin'...)

2 diced onions (save time and tears by cutting them into fourths and let the blender or food processor do the job)

4 minced garlic

1.5 pounds of mushrooms (I used portabella)

4 teaspoons of fresh chopped thyme

1/2 red wine (Marsala for more earthy taste, but I only had Merlot)

6 tbsp. gluten-free flour (I used King Arthur)

4 cups of organic chicken broth

1.5 tsp. salt

1 tsp. black cracked pepper (if you don't like it too spicy, you can use 3/4 tsp.)

1/2 tsp. of smoked paprika

1 cup of organic heavy cream

1/4- 1/2 cup of chopped parsley

3-4 sage leaves ( est. each leaf was 2-inch sized)


1. In a soup bowl and over medium heat, sauté butter, onion and garlic until garlic softens. 

2. Add mushrooms and half the thyme, mixing it with the butter & stirring for about 3-4 minutes. 

3. Stir in wine and cook for about another 2-3 minutes. 

4. Toss the flour into the mixture and mix for 2 minutes, or until everything in the pot is fully coated. 

5. Add chicken stock, stir, and bring it to a boil. 

6. When it starts to boil, lower the temperature to low heat and add salt, pepper and smoked paprika. Then stir, cover, and simmer for 10-12 minutes, checking it periodically for mixture to thicken. 

8. Bring the heat to low and stir in the cream, parsley, remaining thyme, and sage leaves. Allow to simmer but don't let it boil or it will start to stick to the bottom of the pot. 


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