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Creamy Mushroom Soup

Servings: Serves 4


3 tablespoons Sunflower Oil, Organic
½ cup onions, chopped fine
1 cup mushrooms, chopped
1 teaspoon sea salt
4 tablespoons gluten-free flour
2 cups rice milk
1 ½ cups organic vegetable stock
¼ teaspoon white pepper

Classic French recipe with a gluten-free, allergen-friendly twist!


  1. Heat canola oil in heavy saucepot over medium heat.
  2. Add onions, mushrooms, and sea salt. Sweat the vegetables for 2 to 3 minutes or until onions become translucent.
  3. Add the gluten-free flour and stir. Cook for 3 minutes or until mixture begins to brown.
  4. Using a whisk, mix in 2 cups of rice milk and allow for soup to reach a soft boil.
  5. Add vegetable stock and white pepper.
  6. Cook for an additional 5 minutes and occasionally whisk.
  7. Serve warm and enjoy!

** Not the biggest fan of mushroom? Replace this ingredient with your favorite vegetable and enjoy.**


Serving Size: 1 cup (272 g)

Calories: 200
Total Fat: 12 g
Saturated Fat: 1 g
Protein: 2 g
Total Carbohydrate: 23 g
Dietary Fiber: 1 g
Cholesterol: 0 mg
Iron: 0 mg
Sodium: 820 mg
Calcium: 150 mg


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