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Posted on January 10, 2015 under #31MasselSoups, 31 days of Soup, Cream of Mushroom Soup Recipe, gluten free soup, gluten-free soup recipes, Massel soup recipe

From chicken bakes to clam chowder to green bean casserole, Cream of Mushroom Soup has been a culinary staple in households worldwide for decades. While it serves as an excellent and flavorful base for a wide variety of entrees and sides, cream of mushroom still makes a strong statement when served on its own.

Whether you’d like to get creative with wild mushrooms or stay simple with the more common store-bought varieties, this vegan dish comes to life with Massel beef style Ultracube bouillon cubes leading the charge. What’s more, a splash of sherry at the end of a long simmer is the perfect finishing touch to take a standard recipe to that next level.

Our recipe does call for all-purpose flour, but gluten-free eaters can use any kind of gluten-free flour for a creation that is just as scrumptious!

Cream of Mushroom Soup Recipe

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