Put the can down. This super simple gluten free cream of mushroom soup recipe is savory, creamy, and delicious! Canned soup lovers will rejoice when they find out that it's also healthy and low sodium! You won't find any processed ingredients or MSG here.
Melt the vegan butter with the spices.
Make the "roux", constantly stirring the gluten free flour until it starts to bubble and resembles a thick paste (2-5 minutes) and is a light tan color, resembling the texture of wet sand.
Pour in the mushrooms and saute with the flour until tender.
Pour in the broth and whisk until you have a smooth, thick sauce, stirring constantly.
Add the arrowroot powder gradually and whisk to thicken.
Bring to a simmer, and stir until the cream of vegan soup thickens, about 10-12 minutes.
Enjoy in your favorite dishes in place of canned cream of mushroom. Store covered in refrigerator.