Gluten/Dairy-Free Cream of Mushroom Soup

Green bean casserole is one of my favorite vegetable casseroles! How about you? It's really easy to make…just a jar of green beans, cream of mushroom soup, milk, and French-fried onions.

Since I've cut out dairy and soy for my daughter, I've gotten very picky about what's in our food. We're eating healthier now than we ever have. No processed food--almost everything is made from scratch. A lot like clean eating, but I can't claim that we eat 100% clean. Here's the list of ingredients from a Campbell's cream of mushroom soup:

WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.

Yuck. Really, all you need for a soup would be milk, broth, flour, and seasonings, right? That's so simple!  It probably only took ten minutes to throw together. You'd never have to buy condensed soup again! Here you go…

Cream of Mushroom Soup

1/4 cup chopped mushrooms

1 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/2 tsp dried minced onion

2 tbsp arrowroot powder, tapioca starch, or corn starch

1/2 cup beef broth

1/2 cup almond milk

Pour oil into small saucepan, add mushrooms and seasonings. Sauté until mushrooms are tender. Add arrowroot or starch, milk, and broth. Stir until thick. 

For a cream of chicken variation, replace the mushrooms with finely diced chicken and the beef broth with chicken broth.

See how simple it is?! Now you can make your favorite casseroles without any unnecessary additives and gluten and dairy free!