This homemade cream of mushroom soup is a delicious, allergen-free alternative to conventional store-bought options and is gluten-free, dairy-free, nut-free, and suitable for Paleo and AIP diets. It is meant to be used in a green bean casserole, and includes a bonus recipe for homemade gluten-free crispy fried onions that are also suitable for Paleo and AIP diets.
I developed these recipes for dairy-free, gluten-free, Paleo, and AIP cream of mushroom soup and crispy fried onions years ago so I could make a green bean casserole that I could actually eat.
They were originally published as part of my totally from-scratch AIP green “bean” casserole in my eBook The Allergy-Free Holiday Table, a compilation of AIP holiday treats. If you need more AIP Paleo dishes to fill your table, pick up a copy on sale.
You can choose any variety of mushroom you like to make the soup. White mushrooms are the most common at grocery stores and they work perfectly fine and will give you that classic mild flavor you remember from the condensed canned stuff.
But if you are lucky enough to be able to find gourmet mushrooms like oyster, lion’s mane, shiitake, chestnut, etc. you can use any of them for a unique twist on this recipe. But be aware that gourmet mushrooms each have their own distinctive flavor that are stronger than white mushrooms. If opting for gourmet, I would recommend using a variety that you have had before and know you love the flavor of to ensure that you enjoy the stronger flavor of the soup.
As for the crispy onions, it’s a bit of a process to prepare them yourself from scratch, but it was worth it to me all those years when nobody was making a gluten-free option. Now, though, both Whole Foods and Sprouts make copycat crispy onions that are both organic and gluten-free. The ingredients are just as clean as mine below for homemade: organic onions, organic expeller pressed palm oil, buckwheat flour, salt.
I’m just saying...if you can find the store bought kind at either store and are OK with buckwheat flour (not Paleo, but a wonderful gluten-free flour), grab some! They really do taste just as good, maybe better, than I remember the original ones tasting.
Green bean casserole pictured with the 365 brand crispy onions on top
For instructions on how to use this soup and the crispy onions to make a green bean casserole, go HERE for my very easy recipe.
Enjoy!
Homemade Dairy- and Gluten-free Cream of Mushroom Soup and Crispy Fried Onions
Ingredients
- 2 Tbsp cooking fat (avocado oil, ghee, or lard recommended)
- 8 oz. mushrooms (any variety), coarsely chopped
- 1 small onion, coarsely chopped
- half a head garlic cloves, peeled and minced or pressed
- 1 tsp unrefined salt
- 1/4 tsp freshly cracked black pepper (omit for ultra-strict AIP)
- 1 tsp dried thyme leaves
- 1/4 tsp ground mace
- 2 cups chicken bone broth or vegetable broth
- 1 cup full fat coconut milk
- 2 Tbsp tapioca starch
- 2 Tbsp water
- 1 large white onion, sliced very thin
- 6 to 8 Tbsp tapioca starch
- 1/2 tsp unrefined salt
- 1/2 cup (approx.) fat for frying (coconut oil, ghee, or avocado oil recommended)
Cream of Mushroom Soup:
Fried Onions:
Instructions
- Heat a medium sized pot over medium heat for 1-2 minutes and add 2 tbsp cooking fat. Add chopped mushrooms, onion, and garlic and saute about 10 minutes, until softened.
- Sprinkle salt, pepper, thyme, mace, broth and coconut milk into the pot, stir to combine. Raise heat to bring to a low boil, then reduce heat and simmer for about 10-15 minutes.
- To thicken with tapioca starch, create a slurry in a small bowl using the 2 tbsp tapioca and 2 tbsp water. Whisk together until all starch has dissolved, then stir into the soup. Do this about 3 minutes before removing from heat.
- Puree soup using an immersion blender (also called a stick blender) by placing it directly into the pot and pulse til creamy. Or you can use a regular blender, just be very careful when blending hot liquids and remember to vent the top according to manufacturer instructions.
Recipe Notes:
If using part of this soup for a green bean casserole, follow the directions in my easy recipe HERE.
You won't need the whole batch for one green bean casserole, so you can eat the leftovers as-is, or use them to make a unique gravy. Thicken the leftovers with additional tapioca starch mixed with an equal amount of water to form a slurry (1 tbsp starch + 1 tbsp water, e.g.), cooking for a few minutes over medium heat.
Details
Other Information
Cuisine: Southern
Keywords: thanksgiving, casserole, gluten-free
Suitable for: Gluten-Free
You May Also Like:
This gluten- and dairy-free green bean casserole is just as quick and easy to make as the original, but without the allergens and additives.