Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer (if using coconut oil, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.

Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may use any vegetable oil that you have on hand (such as canola oil, olive oil, avocado oil etc).

Mushrooms: I like using portobello mushrooms, but go ahead and use any or a variety of fresh mushrooms you like.

Onion: I used yellow onions, but feel free to use white onions or red onions if you prefer.

Garlic: Fresh garlic really adds depth of flavor to this creamy gluten-free mushroom soup, so much sure to use fresh garlic.

Gluten-Free Flour Blend: Make sure to use a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.

Broth: Using vegetable broth keeps this recipe vegetarian and vegan. However, if you prefer, you can also use chicken broth or beef broth if you like.

Heavy Whipping Cream: I used dairy-free heavy whipping cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Black Pepper: Ground black pepper adds a little heat to this soup, and I highly recommend adding it in.

Thyme: Dried thyme adds a beautiful flavor to this gf cream of mushroom soup, so make sure to add it in. If you prefer to use fresh thyme, add 3/4 teaspoon fresh thyme 5 minutes before the soup is done cooking so the thyme retains its flavor.

Garnishing: I like garnishing this soup with sautéed sliced mushrooms and gluten-free croutons as well as a sprinkle of fresh chopped parsley. You may also serve this soup with gluten-free garlic bread for a heartier meal.

Storing: To store, place this cooled homemade cream of mushroom soup in an airtight container and store in the refrigerator for up to 5 days. Reheat the soup in a saucepan or in the microwave before serving. If soup is too thick, add 1 or 2 tablespoons of water to make it a little more liquid.