When looking to go allergy free for my boyfriend’s EOE diagnosis it seemed like certain things would never be available to him. Namely products that are highly dairy rich.

I’ve not to this day found a safe pre-packaged cream of mushroom, this recipe though has held up the test of even Thanksgivings so it’s my definite go-to when needed for any recipe.

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Mushrooms are your star here. Get a bunch of amazing looking white mushrooms and chop them up or if you want them to be finely done put them in a food processor. I don’t want the extra dishes so I just chop by hand. Usually about one whole small package of mushrooms will give you about a cup chopped, the more the merrier though so I never throw out my overages. A good thick chunky soup will always be welcome to me here.

Now for the dairy free part of this. Rice Dream brand original milk is GREAT in this recipe, it has a mild flavor and is the perfect consistency for this recipe. It’s also soy, nut, and gluten free! You don’t want a milk that has flavor, so save your vanilla oat milk for something else even though it already appears to have that dreamy thick consistency.

The butter alternative I always go to in literally every single recipe is Smart Balance brand Olive Oil spread. What we get here is dairy and soy free – which I frankly don’t see in enough other butter alternative products. It also has a great flavor that complicates everything and never lets me down. As always though, check your ingredients in whatever you buy to make sure it’s safe for your household!

When making this for “normal” consumption the flour is supposed to be critical to the thickening of the sauce. However, sometimes it doesn’t happen with gluten free flours. I use Bob’s Redmill brand 1-to-1 Gluten Free flour for this recipe now and about 1 out of 5 times the stars just don’t align properly for it to thicken. I’ve never gotten the Pilsbury brand all purpose gluten free flour to thicken. However, I won’t limit you on your choices when the flour except to rexommend a blend that has xanthan gum, but here it isn’t the real star ingredient.

When the sauce will not thicken I reach for the good old cornstarch trick. If you’re able to eat corn, I’d recommend this. I’ve never used a whole tablespoon, as this recipe thickens pretty quickly, but give myself the allowance just incase.

Cream of Mushroom – Top 8 Free

Ingredients:

• 3 Tbsp. Dairy free butter spread
• 2 large cloves garlic
• 1 C. chopped white mushrooms
• 1 C. Vegetable broth
• 1 C. Rice milk
• 2 Tbsp. Gluten free flour blend
• 1 tsp. Salt
• 1/2 tsp. Black pepper
• Up to 1 Tbsp. Cornstarch to thicken if necessary

Instructions:

1. Chop mushrooms and garlic finely. Place into a large sauce pan and add the butter spread. Cook over medium until the muchrooms have cooked down, about 6-8 minutes.
2. Add to the sauce pan the vegetable broth, rice milk, gf flour, salt & pepper. Bring to a slow boil.
3. Cook until has the thick consistency of a creamy soup, about 10 minutes*
4. Use for recipes where a “cream of mushroom” would be called for. Or eat as a soup itself.

Notes:

*Sometimes the sauce does not thicken well. Mix in one Tbsp with enough cold water to make a liquid. Mix this into the sauce slowly, drops at a time sometimes, until it reaches the consistency desired.