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–+ servings
Low FODMAP Cream of Mushroom Soup
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Low FODMAP Condensed Cream of Mushroom Soup

Course Soup
Cuisine American
Keyword gluten-free, low-fodmap, mushrooms, soup
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people

Ingredients

  • 1 tablespoon Fody Shallot-Infused Olive Oil (or olive oil)
  • 1 tablespoon unsalted butter
  • 2 (4 oz.) cans champignon (button) mushroom stems & pieces, drained and chopped
  • 1/2 cup Low-FODMAP Chicken Broth (see note)
  • 1/2 cup lactose-free milk
  • 1 ½ tablespoons gluten-free flour
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper

Instructions

  • Melt butter with the olive oil in a large skillet over medium heat.
  • Stir in the mushrooms and chicken broth and bring to a simmer.
  • In a small bowl, whisk together the milk and gluten-free flour until smooth.
  • Slowly add milk mixture to mushroom mixture in the skillet while constantly stirring. Continue to cook and stir until thickened and bubbly.
  • Season with salt and pepper.
  • Use in recipes calling for one 10.75 oz. can condensed cream of mushroom soup.

Notes

Combine ½ cup water with ½ teaspoon Fody Chicken Soup Base instead of homemade chicken broth.