Is Cream Of Mushroom Soup Gluten
When most people think of cream of mushroom soup, its usually the stuff that comes in a can from the grocery store. Campbells brand of cream of mushroom soup is what comes to mind for me.
Most traditional cream of mushroom soups youll find that are store-bought OR homemade are not gluten-free. Youll need to make some substitutions in order to make this soup gluten-free.
How To Make Cream Of Mushroom Soup Gluten Free:
Saute the mushrooms in the oil or butter in a saucepan.
Sauteing your mushrooms adds a lot of flavor to your homemade gluten free mushroom soup.
I like to saute my mushrooms until they are golden and fragrant, which will only take a few minutes.
Add your gluten free flour to the oil and mushrooms to make a gluten free roux.
Stir the gluten free flour into the fat and cook until it starts to turn golden and smells slightly nutty.
You’re still making a blonde roux, and not cooking it to a dark brown color.
You want your gluten free roux to have lots of thickening power , while taking advantage of the flavor that you get from toasting the flour.
Cooking the flour keeps your gluten free cream of mushroom soup from tasting like a floury paste.
Add the broth and milk, while whisking.
It is important to whisk while you add it, so that you don’t end up with clumps.
Bring your gluten free mushroom soup up to a simmer, while stirring occasionally.
I like using a sauce whisk because I can easily get into the corners of my pan to make sure that it doesn’t stick to the bottom of your saucepan.
You’ll know it is ready when it has thickened and coats the back of a wooden spoon.
Can I Make Homemade Gluten Free Cream Of Mushroom Soup In Advance
I like to make this soup up ahead of time, like on the weekends when I have time to cook. I pour the creamy soup into a large airtight container and place it in the refrigerator to cool.
That way I already have soup for dinner made ahead of time. Then all I have to do is reheat the soup in bowls in the microwave and make a big, hearty salad. Easy!
Cream of mushroom soup lasts for a week in the fridge.
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Is Canned Cream Of Mushroom Soup Gluten Free
Yes, and no! Most canned cream of mushroom soups you can buy contain gluten.
Like Campbells cream of mushroom soup, they usually have some form of wheat flour. The base of the soup is a butter-and-flour roux.
Here, we make that roux with butter and superfine white rice flour. That thickens the stock and evaporated milk, and creates a gorgeous, shimmering creamy soup.
There are varieties of canned cream of mushroom soup that are made gluten free. Pacific Foods brand has a cream of mushroom soup that contains cornstarch and rice flour in place of wheat starch.
What Do We Mean By Healthy
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we arent afraid of fat or carbs! Some of our recipes will be skinny, low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
I would love to hear if you have tried this Gluten Free Cream of Mushroom Soup recipe do leave me a star rating and comment down below!
Be sure to share your photos of your creations on too!
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Can I Make This Recipe Dairy Free
Yes. The beauty of this recipe is it can easily be adapted for dairy-free as well. Make the mushroom soup using non-dairy milk and vegan butter.
If using the homemade french fried onions, these may also be prepared using a non-dairy milk in place of the buttermilk.
When mixing together the casserole, replace the milk with a dairy-free version and omit the cheddar cheese. It only takes a few simple substitutions to enjoy a gluten-free dairy-free green bean casserole recipe!
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.
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Cauliflower And Potato Soup With Cheddar Cheese
In about an hour, you can cook up a great big pot of creamy cauliflower and potato soup. Loaded with sharp cheddar cheese, and starchy goodness from potatoes, this family-favorite soup packs tons of nutrition, tastes like a treat, and is entirely gluten-free. It freezes well in portions, too, for make-ahead weekday soup and sandwich lunches.
Simple Gluten Free Cream Of Mushroom Soup
Published: by Wendy Polisi Modified: Oct 26, 2021 · 1304 words. · About 7 minutes to read this article. This post may contain affiliate links. All opinions are my own.
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If you’ve been looking for a simple Gluten-Free Cream of Mushroom Soup, you’re going to love this recipe! The flavor of the shallots, garlic, and thyme combined with the rich, earthy mushrooms make this dish an irresistible bowl of comfort. It’s a hearty and satisfying meal that isn’t too heavy but will definitely make you feel warm and cozy. Once you see how easy it is to make delicious Cream of Mushroom Soup, this will be your go-to recipe all winter long!
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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.
This Time Of Year We Become A Hotline For Baking And Cooking Questions At The Top Of The List: Where Can I Find Dairy
I get it. After all, whats Thanksgiving without that ubiquitous Green Bean Casserole? And how can you get there without a can of cream of mushroom soup?
The green bean casserole dish was intended to be a simple one using Cream of Mushroom Soup, French Green Beans, and Fried Onion Rings and promoting the products necessary to make the recipe. But its always been so off-limits for those of us who are gluten free. Add a dairy intolerance and this dish was next to impossible to re-create.
This Thanksgiving we can be thankful for the several commercial cream of mushroom soup products that are gluten-free. Some are even dairy-free. Most are available at your local supermarket, too.
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Why You Should Skip The Canned Mushroom Soup
One peek at the red and white label on a popular brand can of condensed cream of mushroom soup is usually all it takes to realize that its not the healthiest choice. At least, for most people. Aside from being loaded with sodium, most of the cream of anything soups lack essential healthy nutrients.
For the most part, they are nothing more than roux with flavored broth and a lot of salt and preservatives added to them. Depending on the flavor, you may find tiny amounts of the base ingredient in them too, like mushrooms or chicken.
If you want to make condensed soup ready to eat, you need to stir in a couple of cups of liquid to it. Most people use water. When you buy ready-to-eat mushroom soup or you order it at a restaurant, it is usually made with all purpose flour, salted butter, salted broth or stock, plus heavy cream and/or milk.
Can I Freeze Gluten Free Cream Of Mushroom Soup
You can absolutely freeze gluten free cream of mushroom soup.
In fact, you can make a double or triple batch and freeze it for later, which is a huge time saver.
To freeze gluten free cream of mushroom soup, pour the cooled gluten free mushroom soup into freezer bags and squeeze out all the air.
Lay flat and freeze until solid, and then you can position your frozen cream of mushroom soup wherever you’d like in the freezer.
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Now Start Adding The Liquid
Once youve added all of the flour, you can start adding the liquids. In fact, I think that I had already started adding vegetable stock in the picture above and the roux had started to expand a bit. When youre making a bechamel sauce you should either add cold liquid to a hot roux, or cold roux to a hot liquid. In this case our roux is hot, so the liquids should be cold. In the recipe that Im making in the picture, I added vegetable stock and then cream. Many bechamel sauces will only call for cream. After I had whisked in all of the stock my sauce looked like this:
After adding the cream it looked like this:
When you add the liquids its important to just add a little bit and then whisk it in. Once that liquid is incorporated, add a little bit more. At first the roux will absorb all of the liquid and it will seem to be making something almost like dough. Just keep adding liquid a little at a time, and keep whisking. If you think youve added too much liquid, keep whisking. Roux is an amazing thickener and it will keep thickening as you cook. The only times Ive gotten in trouble with a Bechamel sauce is when Ive added more flour at this point dont do that unless its been cooking for a really long time and is just not getting thick again.
How To Make This Gluten Free Cream Of Mushroom Soup
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Gluten Free Cream Of Mushroom Soup Recipe
Many easy, family friendly comfort food recipes call for cream of mushroom soup.
The same is true of many gluten free cream of chicken soups.
If you want an easy homemade cream of mushroom soup this is the best recipe!
You may not know, but I actually went to culinary school.
This is how I was taught to make cream of mushroom soup by my chef instructor.
Usually cream of mushroom soup starts with a flour roux.
Can you make homemade cream of mushroom soup gluten free?
The answer is a resounding yes! Be sure to use a gluten free flour and double check the ingredients of your broth.
My gluten free cream of mushroom soup recipe is made thick, like a condensed cream of mushroom soup.
If you want to enjoy your soup on its own, I suggest adding more milk or broth until it is your preferred consistency.
How To Use 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.
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Instant Pot Chicken And Rice Soup
The Instant Pot pressure cooker is an excellent way to drastically shorten the cooking time for homemade chicken and rice soup. This one is loaded with lean chicken breasts, fresh vegetables, long-grain white rice, and dried pantry seasonings, for a filling lunchtime soup you can serve to gluten-free kids.
Whisk In The Gluten Free Flour
Once youve started whisking in the flour, youre officially making a roux. This is the same stuff that Louisianians use to make gumbo, but were not going to let ours get that dark. The traditional recipe for bechamel sauce uses equal measurements of flour and butter. The recipe that I followed here called for quite a bit more, so your roux may not get as thick. Ive used brown rice flour, but feel free to use your favorite gluten free flour. Just be sure that you like the taste of it because it will come through in the sauce. So now, just add a little flour to the butter and whisk it in. Once that flour is mixed in, add a little bit more and whisk again. At first it will look like this:
However, it will eventually form a paste that is somewhat like the consistency of cake icing.
Keep whisking the roux over the heat and allow it to cook until the floury taste has lessened.
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For The Cream Of Chicken Soup:
Saute 1 Tablespoon minced shallot in 2 teaspoons extra virgin olive oil in a small saucepan over medium heat until tender, 2-3 minutes. Melt 2 Tablespoons butter or vegan butter then sprinkle in 2-1/2 Tablespoons gluten-free flour and whisk for 1 minute. Slowly stream in 3/4 cup chicken broth while whisking to create a smooth sauce then add 1/2 cup milk plus 1-1/2 teaspoons poultry seasoning, scant 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer until thickened. Thats it!