What Makes This Hungarian Mushroom Soup Recipe Healthy
Just to clarify, this recipe isnt forcondensed soup its for ready-to-eat soup. Its a healthier recipe because we make simple swaps for ingredients that include healthy nutrients!
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How To Make Dairy
Heat the avocado oil over medium-high heat in a large skillet. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 5 to 8 minutes.
Stir in the mushrooms and garlic and cover the skillet with a lid.
Cook, stirring occasionally, until the mushrooms have leached out much of their water, about 8 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.
Pour in the canned coconut milk, dried oregano, nutmeg, and sea salt and stir well. Bring the mixture to a full boil, then add the flour and whisk well.
Continue cooking and whisking, leaving the mixture at a full boil, until it thickens to the same consistency as a very creamy soup.
Remove the cream of mushroom soup from the heat and set aside to allow it to cool.
Once cool, either use the soup in a recipe, or transfer it to a jar. Seal and refrigerate for up to 1 week.
Do note that the cream of mushroom soup becomes thicker as it sits. For most recipes calling for a can of condensed cream of mushroom soup, you will want the mixture to be very thick. Allowing it to boil long enough to thicken and also allowing it to sit and cool is what will give it that thick consistency.
How To Make Cream Of Mushroom Soup
- Chop the mushrooms to your liking. I personally like mine finely chopped, and I use my food processor.
- In a large saucepan, heat the butter over medium-high heat saute the mushrooms and minced garlic until tender.
- Sprinkle the gluten-free flour and onion powder over mushrooms and stir to coat the mushrooms.
- Stir in the gluten-free chicken broth, salt, pepper, and nutmeg . Stir the mixture until the flour dissolves. Bring the mushroom soup to a boil and stir it until thickened .
- Reduce the heat to low/simmer and stir in the milk . Simmer, uncovered for about 10-15 minutes.
- Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it.
- To make a garnish for your soup if you are planning on serving it, sautee mushrooms in a small pan with olive oil or butter until golden brown.
- Store leftovers in an airtight container and refrigerate.
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Can I Buy Dairy
If you like to enjoy cream of mushroom soup or use it in recipes and have been looking for a brand you can purchase without having to make it from scratch at home, youre in luck. Ive done some research to find two options for you.
I found both on Amazon, but you could do some research to see if you can scout these options out locally. I havent had luck finding these in my local stores, but that doesnt mean you wont! Call around or look at your stores website to see if they carry these options.
This soup mix also only requires water to mix up a cream of mushroom soup you can enjoy on its own or in your favorite recipes. This soup is both gluten and dairy free.
Now that you know the basics of cream of mushroom soup, you can see why making it at home is a good idea if you avoid gluten and dairy. Lets go through how you can make your own version of this soup without the gluten and dairy.
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.
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Why I Love This Condensed Mushroom Soup
The weathers getting colder right now, and that means soup and comfort food season will be here before you know it. Im already dreaming of cozy evenings with comforting dinners like beef stew and chicken with dumplings.
I know casseroles are a big hit this time of year, too, and many of them call for dairy ingredients like condensed cream of mushroom soup. So I created my own version to use in classic recipes like green bean casserole.
Is Condensed Mushroom Soup The Same As Cream Of Mushroom Soup
Condensed cream of mushroom soup is thicker than finished cream of mushroom soup. You usually add a liquid, such as milk or water, before you consume it as a soup.
Most recipes that call for cream of mushroom soup are referring to the condensed version.
Soup that is not labeled as condensed, is likely ready to heat and serve.
With our recipe, you can make it thicker or thinner by reducing the liquid or adding more, depending on your needs.
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Can I Freeze Mushroom Soup
Of course! Theres nothing better than having a supply of this tasty mushroom soup recipe waiting to be heated up.
Next time you make this delicious soup, you may want to double the recipe to freeze half for later.
1. Store the soup. You can pour the soup into freezer-safe food storage containers.
Some people also like freezing soup in gallon Ziploc freezer bags. This can be a bit tricky to do. But then you can stack the frozen soup, which saves space.
To pour the soup into the freezer bag, place the bag in a bowl. Then cuff the bag over the edge of the bowl. Ladle the soup into each bag.
Then carefully press out any air. Seal up the bag.
Remember to label and date the containers or bags with a Sharpie.
2. Freeze the soup. Stack the containers or lay the Ziploc freezer bags flat in a single layer in the freezer. After the bags freeze, you can then stack them to save freezer space.
The soup should remain good for at least three months.
3. Thaw and reheat. To thaw, defrost the containers overnight in the refrigerator.
Another way to thaw the frozen soup is to place the containers or freezer bags in a large bowl full of room temperature water. The soup should thaw in a few hours.
Then you warm the soup up on the stovetop over medium heat or microwave it.
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Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later .
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Variations And Tips For Non
- Cashew cream: If youre making your own cashew cream but only want enough for this soup, youll want to blend approx. 100 g raw cashews with 150 ml water until smooth.
- Other cream: If you dont want to use cashew cream, you could substitute coconut milk or another dairy-free cream product.
- Seasonings: You dont want to overdo it with these use level teaspoons and level half teaspoons for the measurements and adjust up from there.
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- For a great weeknight dinner, this creamy Roasted Red Pepper and Tomato Soup always hits the spot.
- Skip the carbs and dairy in potato soup and try this creamy Cauliflower Potato Soup instead!
- When it comes to healthy comfort food, Vegan Black Bean Soup will keep your taste buds singing.
- By using quinoa and broth to thicken instead of cream, this Healthy Butternut Squash Soup is rich, creamy, and great for any diet!
If you like this recipe dont forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on , , , and to see all my delicious recipes.
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How To Make Cream Of Mushroom Soup Gluten Free
Add the butter to a large saucepan over medium-high heat.
Once the butter is melted, add the shallots and mushrooms. Cook for 8 minutes, until the mushrooms are tender.
Add the garlic, thyme, salt, and pepper, then cook for 30 seconds more.
Add the broth to the mixture and bring to a simmer. Whisk in the xanthan gum.
Reduce to medium-low heat and cook for 45 minutes, stirring occasionally.
Remove from heat and allow to cool slightly, then process in batches in a blender.
Return the soup to the pot and stir in the heavy cream. Cook for another 5 minutes until heated through.
How To Store This Dairy Free Cream Of Mushroom Soup:
This soup makes three servings, but you can easily double the recipe to have more on hand for recipes or leftovers. You can keep leftovers in the refrigerator in airtight containers for 3-4 days. I recommend re-heating on the stovetop for the best result.
Alternatively, you can freeze individual servings of this soup. I recommend using reusable silicone bags! Pour a serving in a bag and lay flat as you seal. This way, you can stack them in the freezer. Allow to thaw in the fridge, then reheat for the best texture.
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Ways To Use Cream Of Mushroom Soup
Just like the canned version, there are so many uses for homemade mushroom soup. Its strong earthy mushroomy taste brings so much flavor to many different dishes. Like the example above, it makes a wonderful pasta sauce.
You can also use it as a sauce or gravy with your favorite German meatballs, Schnitzel, or served over brown rice. You can incorporate it in casserole dishes like Shepherds Pie or scalloped potatoes. You may have to adjust the thickness of the soup depending on how you plan to use it.
And of course, it is absolutely wonderful to have just as a comforting bowl of mushroom soup with some crackers or a slice or two of Oma Gerhilds Artisan Bread. Delicious!
How Do I Make This Mushroom Soup Without Cream
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What Goes With Cream Of Mushroom Soup
Cream of mushroom soup pairs well with a sandwich or salad for a meal. For those not avoiding gluten, our crusty French bread is a good compliment to the creamy soup.
It also melds well with many different dishes, from hash brown casserole to Moms famous Shepards Pie.
Some of my favorite recipes that use cream of mushroom soup include:
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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 youd like in the freezer.
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Cream Of Mushroom Soup
I love this time of year and all that it brings with it. The weather begins to cool, the apples ripen, squashes arrive at farmers markets and I begin to make soup! Soup has to be one of my favourite meals. I love salads and smoothies. But as the weather cools, my body begins to crave hearty and warm food. So what do I do? Well, I begin to listen :). As I was experimenting with a barley risotto recipe coming soon I had too many mushrooms, so I decided to try and make a mushroom soup. Recipes I make dont usually turn out on the first try, but this recipe was an immediate winner. It is rich, creamy, hearty and oh so delicious! I love mushrooms in general but when you put them in a soup, add some herbs and add some creaminess well Im sold!
Many people may look at mushrooms as a fungi with little or no nutritional value. This couldnt be further from the truth for dark mushrooms such as cremini or portabello. Mushrooms have actually been extensively studied and provide significant nutritional benefits. Some of the benefits are summarized below. There are many studies supporting these benefits although Ive only provided a few.
Which Mushrooms Are Best
I’ve gone for a mix of portobello, closed cup, and chestnut mushrooms, but you could use any you like. A mix will offer up a more varied flavour and texture, just like in this creamy vegan mushroom stroganoff.
For bonus umami flavour, try adding dried mushroom powder or varieties such as shiitake or oyster .
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Faqs And Tips For Making The Best Creamy Mushroom Soup
Is condensed mushroom soup the same as cream of mushroom?
Yes. Condensed mushroom soup is just cream of mushroom soup that has been cooked down to remove excess water. You can do the same when you make homemade cream of mushroom soup.
How many cups is in a can of cream of mushroom soup?
Theres about 1 1/4 cups in a can of condensed mushroom soup. Usually when Im substituting this vegan mushroom soup in a recipe, I will just use what I have stored in a 1-cup jar .
Can you freeze mushroom soup?
Absolutely! This is a great option if youre using it as a condensed soup substitute, so you can always have some on hand. I like to put my soup in 1-cup mason jars with freezer lids . This recipe should last at least 6 months in the freezer.
Vegan Cream Of Mushrooms Soup Ingredients:
extra virgin olive oil – Feel free to use your favorite oil of choice. I personally love the rich flavor EVOO brings to the table.
mushrooms – I have always used classic white button mushrooms or baby bellas for this recipe. In my mind, there’s no need to get fancy or expensive mushrooms, but you if wanna, hey knock yourself out!
shallot – These are in the onion family, but are considered milder in flavor and aroma. If you don’t have shallots, my second favorite option is the almighty green onion.
fresh garlic – I highly recommend fresh garlic but garlic powder would work fine too.
chickpea flour – also called garbanzo flour is how we roll for this gluten-free mushroom soup recipe. If you’re not gluten restricted, you can use all-purpose flour, you’ll need to cut the amount in half.
dry sherry – Optional ingredient, but highly recommended. I love the flavor and aroma dry sherry brings to this mushroom soup recipe.
unsweetened almond milk – you can use any non-dairy milk for this recipe. My readers have offered testimonials for various types of milk and they all win! You can also do ½ milk and ½ vegetable broth for a lower calorie option. It won’t be quite as creamy but it will still be delish!
nutmeg – This is optional, of course, but nutmeg is a classic ingredient in any cream of mushroom soup, in my book.
salt and pepper
Cream Of Mushroom Soup Without Cream
Second, youll want to replace the cream or milk in a traditional cream of mushroom soup recipe. In this case, we swapped out the cream for coconut milk from a carton. This still provides the rich fullness of milk without any of the dairy.
My preference is the So Delicious Unsweetened Coconut Milk, but any brand of coconut milk will do. You can choose to use coconut milk from a can if you want your soup to have an even thicker and more rich texture.
Sylvie’s Healthy Cream Of Mushroom Soup Recipe
by Sylvie Fulson
I love, love, love creamy mushroom soup! Growing up, my absolute favorite soup was Campbells Cream of Mushroom.
I havent had that soup in a very long time, and I didn’t even know I missed it until I decided to create my own healthy mushroom soup recipe. It’s a vegan version of Oma Gerhild’s cream of mushroom soup, and it’s SO good.
For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, theres important & interesting stuff to know right below.
Just like Oma, I used button mushrooms and chopped onions, with the addition of fresh garlic. I blended raw cashews with water to replace the milk and/or heavy cream, and to give it that wonderfully rich and creamy texture. Then I topped it off with some freshly grated nutmeg for a bit of German flair.
The first time I made this comforting soup, I used water instead of vegetable broth, and it had such a wonderful mushroomy earthy flavor. The next time I made it, I decided to use vegetable broth instead, thinking it would enhance the flavors even more.
But the vegetable stock I used had a very strong flavor and seemed to overpower the mushrooms. It was still good, but it didn’t have the classic mushroom soup flavor I was going for. Perhaps a different brand would work better, but for now I’m gonna stick to water.
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