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Gluten Free Cream Of Mushroom

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What Are The Best Types Of Mushrooms To Use For Making Cream Of Mushroom Soup

How to make Gluten Free Cream of Mushroom Soup

Any sort of ordinary small mushroom will make delicious mushroom soup. I often make it with white button mushrooms, which are the youngest mushrooms.

You can also use cremini mushrooms. Theyre more flavorful and mature, and theyre brown on top.

If you can find them, I really love to use baby portabella mushrooms. They have flavor to spare!

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.

How To Make Gluten Free Vegan Cream Of Mushroom Soup

The only animal products in this soup recipe are the dairy. Theres butter, and evaporated milk, and youll have to replace them bothbut its really easy.

How to replace the butter in this soup

To replace the butter, I always recommend vegan butter instead of Earth Balance buttery sticks. But I think you could actually use Earth Balance here, too.

Earth Balance will add more moisture, though, and more color. You should allow the roux to cook lower and slower, so it doesnt burn but the moisture cooks off.

How to replace the evaporated milk in this soup

To replace the evaporated milk, Carnation makes a small carton of nondairy cooking milk that has reduced moisture. Theres also evaporated coconut milk made by a company called Natures Charm that might be worth trying.

I dont recommend using regular nondairy milk, unless youre willing to reduce it separately in a saucepan first over very low heat. Otherwise, youll really just water down your soup.

Instead of evaporated coconut milk, you can try using light coconut milk in the can. Its really just coconut milk with added water.

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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!

How To Use Your Cream Of Mushroom

Health Valley, Organic, Cream of Mushroom Soup, Gluten ...

Serve your soup piping hot with homemade or store-bought croutons for some textured crunch. Also, some freshly mined chives or scallions will add a bright pop of color and flavor to a creamy bowl of soup. Add on the side so guests can add as much or as little topping as theyd like.

Other than serving your gluten-free cream of mushroom by the bowlful, there are other ways to use Cream of Mushroom.

Use it in a Green Bean Casserole or serve as an unusual topping for a baked potato.

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How To Make Condensed Gluten Free Cream Of Mushroom Soup

Cream of mushroom soup is a thickened cream-based mushroom soup made with a roux, made with flour and fat . You begin by cooking the vegetables until theyre soft and fragrant.

Remove some cooked mushrooms. Well add those back into the soup when its nearly done, and smooth.

Then, make the roux by melting butter and cooking it for about 1 minute with superfine white rice flour, freshly ground black pepper, and some salt. It will clump up, so keep whisking.

Add the liquids: vegetable stock, and evaporated milk. The roux will thicken them as it cooks.

Keep cooking the mixture so some water evaporates. This will concentrate the flavor and thicken the soup even more.

Then, puree all the soup until super smooth. I like to use an immersion blender since the liquid is hot, so a standing blender will spurt and splatter the soup if you use it with hot liquid.

Then, add back in the reserved mushrooms, and serve hot!

How To Thicken The Roux Without Superfine White Rice Flour

I really recommend using Authentic Foods brand superfine white rice flour. Vitacost also has a superfine white rice flour that has a relatively fine grind, too.

If you dont have a truly superfine white rice flour, you can try using arrowroot in its place. You can also try using tapioca starch/flour, but it may make the sauce gummy so try using 20 grams instead of 30.

If you use too little thickener in your soup, you can continue to cook the soup over medium-low heat to thicken it further. The more water that evaporates, the thicker the soup will be.

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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.

What Can You Substitute For Cream Of Mushroom Soup

Homemade Cream of Mushroom Soup | GLUTEN FREE on the Cheap!

I usually mix up my gluten free condensed cream of mushroom soup recipe really quick, but you can also use gluten free cream of chicken soup, or leftover gluten free gravy.

I love my gluten free substitute for cream of mushroom soup!

It is better than any cream of mushroom soup in a can because you saute the mushrooms and toast the gluten free flour which adds tons of flavor.

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How To Make Cream Of Mushroom Soup

Call me crazy, but I love making soups, especially rich and creamy ones.

When making this Gluten-Free Cream of Mushroom Soup, you will want to start by frying up the onions in a bit of neutral cooking oil. Always start with the onions since they will take the longest to cook. Fry over medium high heat.

After the onions are soft and fragrant, add in the mushrooms and garlic. The mushrooms will begin to release their natural waters and juices. Let them cook down and brown a bit should take about 5 to 10 minutes over medium heat. Add in your herbs and salt and pepper your mushrooms, onions and garlic.

Make sure to toss the mushrooms so that they brown evenly. While Julia Child famously said dont crowd the mushrooms I might have cheated a bit and crowded my pan due to impatience. If you have too many mushrooms, its perfectly fine to brown them in two or even three batches.

Sprinkle the mushroom mixture with the cornstarch and then mix it around to coat evenly. Another option is to add a cornstarch slurry to the mushrooms instead of coating the mushrooms in cornstarch. Adding a coating of flour or cornstarch will help to thicken the broth. After coating, add in the broth and cream. Taste and then add salt and pepper to taste.

Coconut Milk Mushroom Soup

This coconut milk cream of mushroom soup is decadent, luxuriously creamy, and loaded with fresh mushrooms. Vegan, gluten free, & dairy free!


This post may contain affiliate links. As anI may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

This cream of mushroom soup couldnt be easier to make! Never reach for the canned stuff again when this decadent soup comes together in under 30 minutes. This soup can be made with a lot of pantry staple ingredients: coconut milk, herbs, and spices. My Top 125 Vegan Pantry Staple Ingredients & Recipes post illustrates what I stock in my pantry so I can have a healthy plabt-based meal anytime!

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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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How Do I Make This Vegan Cream Of Mushroom Soup

  • In a large pot, heat the olive oil over low heat. Add the onion, garlic and saute for 5 or 6 minutes until veggies become soft.
  • Add the salt, Herbes de Provance , and mushrooms and saute for about 10 minutes on low heat, covering the pot in between stirring.
  • Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms.
  • To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through.
  • Sprinkle with salt and pepper to taste and garnish with fresh thyme.
  • 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.

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    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.

    Why You Should Skip The Canned Mushroom Soup

    Homemade Cream of Mushroom Soup (Gluten Free Friendly) – E56

    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.

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    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.

    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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