Copycat Campbell’s Cream of Mushroom Soup

I dislike canned soup because of all the random ingredients in the soup, so I found a way to duplicate one of  Campbell’s, and this recipe is Gluten Free. this yields about the equivalent as one can of soup.



1/4C Onion or 1 large Shallot, minced

1/2 C Mushrooms, minced (any type will work though I prefer baby Bella)

3T Butter

2 1/2 T GF All Purpose Flour*

Scant tsp. Salt

Pepper to taste

1/2 C Vegetable Broth (can use chicken)**

1/2 C Milk

1/4tsp. Dried Parsley

1/4tsp. Dried Thyme


-In medium pot, over medium low heat, melt butter.  Once butter is melted add onions, sprinkle salt.  Cook for about 4 minutes.  Add in mushrooms.  Cook 3 minutes.

-Sprinkle flour, allow to cook without much stirring about 2 minutes.  Stir and add broth and milk. Stir well to ensure flour dissolves.

-Add in thyme, parsley and pepper.  Cook 3-5 minutes or until mixture thickens.

*To make with regular AP Flour, amount is the same.

**Use the good broth, don’t use powder or dissolvable cubes…please.


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