While there are brands of gluten free cream of mushroom soup, making a batch of homemade soup is always preferred. It contains more flavor and is healthier as you can control the amount of cream, sodium, etc. This soup may be made using chicken broth or mushroom broth made by soaking dried mushrooms in water (see Tips section). If you are seeking brands of canned mushroom soup, see the link below for my gluten free products list.
Note: If you are sensitive to trace amounts of gluten, do not consume mushrooms. They are often grown on wheat though they usually test well below 20 parts per million.
If you are looking for a commercial brand of gluten-free mushroom soup, check out Progresso’s Gluten Free Creamy Mushroom Soup.
Gluten Free Cream of Mushroom Soup
A flavorful homemade gluten free cream of mushroom soup recipe to use in your favorite casseroles, as a sauce or soup.
- 3 curly parsley sprigs (or 1 1/2 teaspoons dried) (optional)
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 Tablespoons unsalted butter (or Smart Balance margarine for dairy free)
- 7 cups gluten free chicken broth, divided (*See tips for mushroom broth) (See Gluten Free Products List for brands)
- 5 garlic cloves, minced, or grated
- 1/2 lb. white/button mushrooms, chopped
- 1/2 lb. portabella mushrooms, chopped
- 6 scallions (green onions) (whites only), finely chopped
- 1/4 cup finely chopped yellow onion
- 7 Tablespoons white rice flour (or gluten-free all-purpose flour containing gum)
- 3/4 cup heavy whipping cream (or a full-fat coconut cream for dairy free)
- 1 teaspoon fine sea salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- Splash of 2 dry white wine, Chardonnay recommended (optional)
- Make a sachet from the herbs using cheesecloth and using kitchen string to seal closed. Leave the string long in order to hang it from the side of the pot, and set it aside.
- Preheat a large pot with the butter over medium heat. Add the mushrooms, stirring occasionally, and saute for about 7 minutes, or until the mushrooms are tender.
- Add both onions, stir, cover and cook until the onions are translucent, about 5 minutes, stirring occasionally.
- Add the chicken broth, but reserve about 1/2 cup for later use and stir.
- Tie the herb sachet to the handle of your pan or weigh it down with something, and add it to the pot. Decrease the heat between low and simmer and cook for about 20 minutes.
- Bring the broth mixture to a boil. Mix the flour and the reserved broth together in a cup and add it to the pot, whisking continuously as you add it. Cook for about 3 minutes (5 minutes if using rice flour or rice flour blend), whisking often.
- Set the pot aside to cool or refrigerate to speed up this process.
- Once cool, remove the sachet and use a hand blender to cream the soup. Or place a portion of the soup in your blender to puree. Repeat the process until all of the soup is creamed. Stir in the cream. Season the soup with salt, pepper, and a splash if wine, if desired. You can either store the soup covered in the refrigerator or reheat and serve immediately. Serve topped with a parley sprig or lightly sauteed, sliced mushrooms; or use in your favorite casseroles.
*You can also soak 3 oz. of dried mushroom in hot water, which is equal to one pound of fresh mushrooms and use the strained broth to substitute for the chicken broth.
You may thin this recipe using additional broth or thicken it using more flour and water, as desired. You may prefer it thinner as a soup.
Allergens will vary depending upon the flour you use.
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