Healthy Condensed Cream of Mushroom Soup
Serves: 20 oz
Gluten-free low-carb condensed cream of mushroom soup.
  • 1 cup chopped mushrooms
  • 1 Tablespoon olive oil or coconut oil (I don't like to sauté in olive oil so I used coconut)
  • ½ yellow onion, diced
  • 2 cups vegetable stock
  • 1 cup cashew or almond milk
  • ½ cup coconut or almond flour OR Baking Blend
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried thyme
  • ¼ tsp black pepper
  1. Heat olive or coconut oil in a medium saucepan over medium heat
  2. Add diced onion to the saucepan and sauté 2-3 minutes or until soft
  3. Add chopped mushrooms to the saucepan, stir, and cook 2-3 minutes or until soft
  4. Add vegetable stock and bring to a simmer
  5. Add all seasonings and stir
  6. In a separate small bowl, measure 1 cup cashew or almond milk. Add coconut flour OR almond flour OR baking blend and stir to combine. This should be pretty thick
  7. Stir nut milk/flour blend into simmering soup mixture and combine well, then heat through
  8. After mixture is heated, cool enough to add to a blender (some blenders like Vitamix brand can handle hot liquids, but please use extreme caution and follow your blender's instructions for hot liquids) and blend well. Remember that if you're using coconut flour, you may end up with a grittier texture (see notes in blog post at
  9. Add to your favorite recipe that calls for condensed Cream of Mushroom Soup.
  10. This recipe makes the equivalent of two cans of condensed soup.
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