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Cream Of Mushroom Soup Gluten

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For The Cream Of Mushroom Soup:

How to make Gluten Free Cream of Mushroom Soup

Saute 4oz minced mushrooms plus 1 Tablespoon minced shallot in 1 Tablespoon extra virgin olive oil in a small saucepan over medium-high heat until the mushrooms release their liquid. Continue to saute until the liquid cooks off and the mushrooms are tender, 5-7 minutes. Scoop the mushroom mixture into a bowl then set aside.

Lower the heat to medium then melt 2 Tablespoons butter or vegan butter, sprinkle in 2-1/2 Tablespoons gluten-free flour, and whisk for 1 minute. Slowly stream in 3/4 cup chicken or vegetable broth while whisking to create a smooth sauce then add 1/2 cup milk plus 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1/8 teaspoon pepper. Simmer until thickened then stir the mushrooms back into the soup.

Im telling you pure condensed soup GOLD, right here!! I hope you love these soup recipes and get many uses out of them for years to come. Enjoy!

What Does Condensed Soup Mean

Condensed soup is basically regular soup, but with less water in it. Its condensed down to just the main ingredients. Thats why you can add water to the soup and enjoy a regular bowl of cream of mushroom soup. That being said, this recipe is for the condensed version, so youre going to want to add water before you eat it.

What Are Baby Bella Mushrooms

Baby bella mushrooms are Italian portobello mushrooms, smaller in size than the portobello mushrooms we have in the US. Technically, baby bellas are cremini mushrooms that have been allowed to mature longer. They have a deeper earthier flavor when compared to white button and have an added richness.

This recipe calls for the large portobello mushrooms and the baby bella mushrooms. However, if you cannot find the baby bellas, you can substitute with white button mushrooms.

Recommended Reading: Dairy Queen Ice Cream Gluten Free

Here Comes The Recipe

And speaking of unexpected results, I was completely floored at how much my children loved this Gluten Free Cream of Mushroom Soup. I was 100% prepared to dodge moaning and groaning and whining and crying when I served this soup for dinner a few weeks ago. And while thats how dinner initially started, their complaints halted as soon as they tasted their first bite.

Who elses kids cringe at the mention of mushrooms??? I know mine do. They HATE raw mushrooms, as I imagine most kids do. Eating fungus is most likely an acquired taste that us adults force ourselves to enjoy because of the health benefits. Lets be real. Honestly, I love mushrooms now but it took me a long time to get there.

After much trial and error, my children have learned that although they despise raw mushrooms, they quite often enjoy them cooked. Theyll eat them in most fajita, omelet, nacho, soup, and stir fry recipes without complaint. In fact, they will even seek the cooked mushrooms out because theyre so tender and full of flavor.

They just sometimes have to be reminded that they do in fact like cooked mushrooms. Such was the case with this Gluten Free Cream of Mushroom Soup. Even though their initial reaction over eating mushroom soup for dinner was less than thrilled, they quickly remembered just how much they love cooked mushrooms early in the meal. They were happy, mama was happy. Dinner was good.

How To Use Gluten Free Cream Of Mushroom Soup

Gluten Free Cream of Mushroom Soup

This recipe makes a thicker gluten free soup, similar to a gluten free condensed cream of mushroom soup.

It is perfect for using in all of your favorite creamy casserole recipes.

This cream of mushroom soup substitute gluten free makes about the same amount as a can of gluten free mushroom soup.

You you can easily substitute it in all of your favorite recipes without having leftover cream of mushroom soup!

I love using gluten free condensed cream of mushroom soup in my gluten free tater tot casserole and gluten free green bean casserole.

You could also use it as a vegan gravy over my gluten free biscuits.

Read Also: Gluten Free Bread Without Xanthan Gum

Cook: 28min Ready In: 53min

  • Heat olive oil in a large saucepan over low heat. Add wild mushrooms, onion, portobello mushrooms, thyme, rosemary and sea salt cover and cook until mushrooms soften, about 3 minutes.
  • Uncover saucepan and pour in white wine cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken stock simmer soup until flavours combine, about 15 minutes.
  • Whisk cream, 1 tablespoon chopped parsley and plain flour together in a small bowl. Pour into the soup cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper top with remaining parsley.
  • Note:

    Substitute 1 teaspoon dried thyme and 1/4 teaspoon dried rosemary for the fresh thyme and rosemary if desired.

    Gluten Free Caf From Health Valley

    • Cream of Mushroom Soup

    Cross-Contamination: Gluten Free Café isone of the gluten-free cream of mushroom soup brands that produce only gluten-free foods. Additionally, their website says that all their products are certified by the GFCO. However, they dont have any information regarding allergen cross-contamination, so we reached out to them. In an email response, a rep for Gluten Free Café stated that they take great precautions with their cleaning and sanitizing practices to help prevent cross-contamination.

    Where To Buy: Albertsons, Natural Grocers, New Seasons, Safeway, and Walmart. Check out the Gluten Free Café store locator to find this GF cream of mushroom soup near you.

    Also Check: Are Jelly Belly Gluten Free

    How To Make It

  • Melt butter in a pot over medium heat. Make sure the pot is large enough to hold all the ingredients.
  • Wait until it’s all melted and is starting to quiet down
  • Add chopped onion and the garlic cloves
  • Cook for about 3 minutes until the onion has softened a bit. It shouldn’t brown.
  • Add the shredded mushrooms
  • Cook for 3-5 minutes, until the volume is about half and a lot of water has come out from the mushrooms
  • Raise the heat to medium-high and pour in the wine
  • Bring to a rapid simmer and simmer for a minute
  • Pour in the concentrated mushroom stock
  • Follow with regular mushroom stock
  • Mix well, lower the heat to medium again, and simmer for 5-10 minutes, or longer if you have the time
  • When done, remove the soup from the heat
  • Mix the soup well using an immersion blender, then place back on the heat
  • Pour in the cream and mix well
  • Bring to a simmer
  • Then turn off the heat, mix, taste test and season with salt and pepper if needed. Serve!
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    Homemade Cream of Mushroom Soup (Gluten Free Friendly) – E56

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    30.23 x 22.61 x 11.43 cm 5.13 Kilograms
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    Can I Use This Cream Of Mushroom Soup In Casseroles

    Yes, this gluten-free cream of mushroom soup is perfect to use in your favorite casserole dishes! I use this cream of mushroom soup to make my favorite Gluten-Free Cheesy Green Bean Casserole and my traditional Gluten-Free Green Bean Casserole. Its also great in Beef Stroganoff, pasta bakes, and other casserole dishes.

    Ingredient Notes & Substitutions

    • Salted butter can be swapped for unsalted. Add a pinch of salt at the end if needed, but taste test first!
    • Dry white wine – choose a nice kind for the best taste, and serve the same wine alongside the soup for a perfect pairing. You can also use sparkling wine.
    • Yellow onion can be swapped for shallots or red onion
    • White button mushrooms can be swapped in part or fully for another type of mushrooms – my favorite is some kind of chanterelles
    • Cream can be full fat or half n half – use fall fat for the most filling meal
    • Mushroom stock – homemade is always best, but I used a bouillon cube. Just make sure it’s gluten free!
    • Concentrated mushroom stock can be skipped, but adds loads of taste. Always make sure it’s gluten free!

    You May Like: Bob’s Red Mill Gluten Free Steel Cut Oats

    The Basics Of This Recipe

    This gluten-free creamy mushroom soup addresses people who are on a gluten-free or low-carb diet. It is, in fact, a keto soup you can upgrade if your lifestyle agrees with both gluten and carbs.

    Some may recommend you use a can of creamy mushroom soup, but the best mushroom soup recipes obviously contain fresh mushrooms. This recipe also leaves little room for mistakes but plenty of space for your cooking creativity to take over.

    What Is Cream Of Mushroom Soup

    Health Valley, Gluten Free Cafe, Cream of Mushroom Soup ...

    Cream of mushroom soup is well known as a soup made with mushrooms as the base flavor with a roux of butter and flour, and a thick and creamy almost gravy-like flavor and texture. The liquid of the soup is usually made from milk or cream and vegetable or mushroom broth.

    There is a depth of flavor from the mushrooms that is earthy and flavorful that you cant replicate. This soup is smooth, velvety, and perfect to enjoy on its own or in casseroles, crockpot dishes, or other home cooked meals.

    Also Check: Vegan And Gluten Free Desserts

    Gluten Free Cream Of Mushroom Soup

    Got 30 minutes? Then this gluten free Cream of Mushroom Soup could be on your dinner table tonight! Super easy to make, this classic recipe is made entirely without flour for a naturally gluten free, low carb meal that’s sure to keep you full.

    I don’t know about you, but to me, there’s nothing that screams as much of fall as a bowl of Cream of Mushroom soup. I don’t think I’ve ever made it any other time of year, and I don’t think there’s a single fall I haven’t had it.

    This version has been my go-to for many, many years – and it never fails to deliver.

    Quick, easy, low in carbs & so filling – it’s a perfect meal all in one pot.

    How To Make Gluten Free Cream Of Mushroom Soup

    Making gluten free cream of mushroom soup is quick and easy.

    It takes less than ten minutes, and you only need a few ingredients.

    To make gluten free cream of mushroom soup you’ll need:

    • Oil or butter. I used olive oil because it adds a subtle fruity flavor, and is a healthy cooking oil. If you are making your gluten free cream of mushroom soup with dairy, butter should be your first choice.
    • Mushrooms. I used plain white mushrooms and chopped them finely. If you prefer, you can use sliced mushrooms or coarsely chopped mushrooms.
    • Gluten free flour. The gluten free flour acts as the thickener to make the gluten free roux. I used my gluten free flour blend, but you can use just rice flour, or any gluten free flour blend in your pantry. You’ll have best results if you use a gluten free flour that doesn’t have xanthan or guar gum in it.
    • Broth. I used beef broth because I wanted my gluten free condensed cream of mushroom soup to be very meaty. If you prefer, you can use a chicken broth or vegetable broth. To make it vegan, use a vegetable broth.
    • Milk. I used an unsweetened plain coconut milk this time, but I’ve used unsweetened plain almond milk in the past. You can also use dairy milk, or lactose free milk. As long as you don’t use a sweetened vanilla flavored milk, you should be set.
    • Salt and pepper. Essential if you don’t want your soup to taste bland.

    Recommended Reading: Are Rice Chex Gluten Free

    Can I Substitute Cream Of Celery For Cream Of Mushroom

    Both of these soups have the same texture, and theyre made in a really similar way. You can substitute one for the other, but keep in mind that one tastes like celery and the other like mushroom, so your final dish may be a little different in flavor. Also, make sure your soup is either certified gluten free or home made.

    Gluten Free Cafe Cream Of Mushroom Soup 15 Oz

    Gluten Free Condensed Cream of Mushroom Soup|Homemade Campbell’s Copycat

    At Health Valley brand, we donât load up our cans with salt, and instead, let the true flavors come out. Our Cream of Chicken soup is packed with organic veggies and flavors that stand out.

    Ingredients

    Filtered Water, Portobello Mushrooms, Cream , Rice Flour, Mushroom Concentrate , Enriched Rice Flour , Sea Salt, Rice Starch, Inulin, Natural Flavors , Expeller Pressed Canola Oil, Onion Powder, Spices.

    Read Also: Lactose And Gluten Intolerance Test

    Tips For Making Gluten

    This soup is very easy to make however, you do want to have those mushrooms cooked ahead of time when making this. Its best to use about 8oz of mushrooms, then slice them up after cleaning.

    Once they are cleaned and sliced, just saute them in olive oil in a pan on the stove. They are easy to saute, it just takes about 5 minutes, and theyll be soft and perfect for this cream of mushroom soup.

    This recipe can be stored in an airtight container in the fridge or used immediately. If we put it in the fridge, we typically use a mason jar with a secure lid. I prefer though to use it immediately after making.

    How To Make Cream Of Mushroom Soup Gluten

    You can make your own cream of mushroom soup at home without gluten by substituting the flour in the traditional roux for a gluten-free all-purpose flour blend.

    You can use whatever gluten-free all-purpose flour blend you prefer, but I have found consistent results with the King Arthur Flour Gluten-free Measure for Measure Blend.

    You use this ingredient in place of flour in a traditional roux and it cooks up just like a normal all-purpose flour would, creating a thickener for the soup.

    Get the gluten-free roux recipe.

    Also Check: Is Gluten Free Pizza Keto

    Tips For Making Dairy

    There are a few things to keep in mind as youre making your dairy-free cream of mushroom soup.

    Use a gluten-free flour blend that contains xanthan gum, like King Arthur Gluten-free Measure for Measure Flour. This ingredient will help to thicken the soup and create that perfect gluten-free roux were looking for. If your flour blend does not contain xanthan gum, be prepared to add some to your flour before adding to the soup pot for this recipe to work properly.

    This recipe is great on its own but is the consistency of a soup, rather than a condensed soup. If you plan to use it as a one-to-one replacement for normal dairy-based cream of mushroom soup, youll want to reduce it down further over low heat until it is about two-thirds or half the volume.

    This recipe works perfectly with my dairy-free green bean casserole recipe its also gluten-free!

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