GLUTEN FREE CREAM OF MUSHROOM SOUP RECIPE
Cream of mushroom soup is a cinch to make and ready in just 30 minutes. Enjoy a cupful or use it as an ingredient in your favorite casserole or skillet meal.
Provided by Barbara Bianchi
Categories Soup
Number Of Ingredients 9
Steps:
- Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Add mushrooms, peppers, onions, and cook, stirring occasionally until tender, about 5 minutes.
- Stir in gluten free flour and cook for 1 minute. Cooking the flour keeps your soup from tasting like raw flour.
- Turn off the flame and whisk the milk in. Turn the flame back on and cook, whisking, until the soup comes to a boil and is thickened, about 10 minutes. The mixture will thicken as it heats. Just keep stirring over medium low heat. Make sure to scrape the bottom of the pot so the flour doesn't stick.
- Add parsley, and season with salt and pepper.
- Serve garnished with parsley and shredded cheese if you like. Or save in your fridge to use as an ingredient in a casserole or skillet meal.
Nutrition Facts : Calories 214 kcal, ServingSize 1 serving
VEGAN GLUTEN-FREE MUSHROOM SOUP
Vegan mushroom soup that will be sure to please.
Provided by Kevin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.
- Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 24.2 g, Fat 40 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 32.6 g, Sodium 912.5 mg, Sugar 4.2 g
GLUTEN FREE CREAM OF MUSHROOM SOUP
Steps:
- In a medium-size saucepan, heat the olive oil over medium-high heat. Add the mushrooms and shallots, stirring to combine after each addition.
- Cover the pot and cook until the shallots are translucent and the mushrooms are fork tender (about 4 minutes). Remove the lid, transfer about 1/2 cup of the cooked mushroom mixture to a small bowl. Set it aside.
- To the same medium-size saucepan, add the butter and melt over medium heat. Add the rice flour, pepper, and salt, and whisk to combine well.
- The mixture will clump at first, and then smooth. Cook this roux over medium heat, whisking constantly, until the mixture smells more fragrant (about 1 minute).
- Stirring constantly, add the stock to the roux. Continue to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth.
- Bring the mixture to a simmer, and cook, uncovered, stirring occasionally. Continue to cook until the soup is reduced by about one-quarter (about 7 minutes).
- Remove the saucepan from the heat. Using an immersion blender, puree the soup until smooth. To thin the soup, add more stock by the tablespoon until it reaches the desired consistency.
- Add the remaining mushrooms, and stir to combine. Serve immediately with the optional fresh chopped parsley for garnish.
GLUTEN-FREE CREAM OF MUSHROOM SOUP
Steps:
- Gather the ingredients.
- Sauté mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat for about 3 minutes.
- Sprinkle gluten-free sweet rice flour over vegetables and stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.
- Gradually stir in gluten-free chicken broth and stir to blend.
- Add cream or milk and continue to cook over medium heat until soup thickens.
- Season with salt and pepper to taste. Sprinkle basil over the top, if using, and serve. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Nutrition Facts : Calories 168 kcal, Carbohydrate 9 g, Cholesterol 40 mg, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, Sodium 406 mg, Sugar 3 g, Fat 14 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g
GLUTEN-FREE "CANNED" CREAM OF MUSHROOM SOUP T-R-L
This is #1 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.
Provided by Nana Lee
Categories Vegetable
Time 20m
Yield 3 cups
Number Of Ingredients 8
Steps:
- MAKES APPROX 3 CUPS "CONDENSED" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.
- Heat the butter on medium heat in a sauce pan.
- Add the mushrooms, and saute until cooked through.
- Add the sea salt, pepper, parsley.
- Cook and stir 1 minute more.
- Add the half and half.
- Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.
- Cook and stir until thickened.
Nutrition Facts : Calories 266.8, Fat 22.6, SaturatedFat 14, Cholesterol 69.9, Sodium 1649.8, Carbohydrate 11.5, Fiber 1.4, Sugar 1.8, Protein 7
GLUTEN FREE CONDENSED CREAM OF MUSHROOM SOUP
Being gluten or wheat free can be very challenging, especially when it comes to finding substitutes for pantry staples. Thanks to this recipe, you get the convenience of canned, condensed soup without the costliness of premade GF foods.
Provided by CandCrew
Categories Free Of...
Time 10m
Yield 1 can condensed soup
Number Of Ingredients 8
Steps:
- Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth.
- Add mushrooms and pulse 2-3 times until mushrooms are chopped.
- Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again OR.
- Pour into a 2-quart saucepan & cook on medium high while whisking until desired thickness.
Nutrition Facts : Calories 201.8, Fat 13.8, SaturatedFat 1.8, Sodium 587.2, Carbohydrate 18.4, Fiber 1.1, Sugar 1.2, Protein 1.9
GLUTEN FREE AND DAIRY FREE CREAM OF MUSHROOM SOUP
A homemade, gluten and dairy-free, version of the cream of mushrooms soups you would find in the grocery store. Ghee, also known as clarified butter, is lactose free.
Provided by Alliemed
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. In saucepan, cook mushrooms, broth and thyme until mushrooms are tender.
- 2. Blend mixture in blender, leaving some chunks of veggies in it. Set it to the side.
- 3. In saucepan, melt the butter, and whisk the flour until smooth. Add salt and pepper, rice milk and mushroom puree. Stirring consistently, bring to a boil and cook until thickened. Adjust seasoning to individual taste, and add sherry.
Nutrition Facts : Calories 102.9, Fat 6.7, SaturatedFat 4, Cholesterol 16.4, Sodium 101.1, Carbohydrate 7.5, Fiber 1, Sugar 1.8, Protein 2.3
GLUTEN FREE CROCKPOT CREAM OF MUSHROOM SOUP
This is from the book " Make it Fast, Cook it Slow", by Stephanie O'Dea. I Love this gluten free cookbook for simple everyday crockpot recipes. Her comments, " I'm impressed with the way this tastes, and how it behaves when used in recipes instead of canned soup. It is thinner, and is brown instead of white, but packs a flavourful punch.
Provided by PennyG
Categories Lunch/Snacks
Time 20m
Yield 10-12 cups
Number Of Ingredients 9
Steps:
- Use a 6 quart cooker.
- Wash the mushrooms well and cut into quarters.
- Put into the stoneware and add the salt, pepper, onion, seasoning and lemon juice.
- Pour in the vegetable broth and water.
- Cover and cook on low for 8 hours.
- Carefully blend with a handheld immersion blender until soupy. If you don't have an immersion blender, carefully blend in batches in a traditional blender.
- Stir in the milk. You can use any fat percentage you'd like - even heavy cream.
- Let cool on the counter for a few hours, then pour into freezer bags or plastic containers in 2 cup portions, and freeze.
- You can use this soup for cooking in lieu of canned cream of mushroom soup.
Nutrition Facts : Calories 85.6, Fat 3.9, SaturatedFat 2.3, Cholesterol 13.7, Sodium 141.2, Carbohydrate 8.3, Fiber 1, Sugar 2.1, Protein 6.1
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- Heat 3 tablespoons oil in a large pot over medium heat. Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic; cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Stir in potatoes and thyme; cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
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- In a large pot over medium heat, saute the onions and mushrooms in olive oil for about 10-15 minutes, stirring occasionally, until lightly browned. Add the garlic and saute for another minute.
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