So warm and savory, this thick and creamless mushroom soup is good for just eating with a slice of your favorite gluten-free bread or using to prepare your green bean casserole for Thanksgiving. Make a double or triple batch if you want to fill up your freezer to have on hand for other recipes that call for cream of mushroom soup. This has all of the flavor that we love and we don’t miss the cream (or the preservatives!). Be sure not to leave out the celery seeds, it really rounds out the flavor and makes it more like what you’re familiar with. If you don’t have celery seed, add 1/2 cup of finely chopped celery and saute’ with the onions and mushrooms.
Creamless Mushroom Soup
3 cups water
2 cups mushrooms, finely chopped
1 large yellow onion, finely chopped
2 Tablespoons of tapioca starch mixed with 1/2 cup of water
2 Tablespoons of onion powder
1 teaspoon of garlic powder
1 teaspoon of salt
dash or two of ground thyme
1/4 teaspoon of celery seed
cracked black pepper to taste
In a large saucepan, add a little bit of oil and saute the onions and mushrooms until tender.
Add the remaining ingredients and simmer until thick and bubbly.
That’s is it!