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.
Free Printable: Low Carb & Keto Food List
Its no secret that creamy soups are my favorite kind. Apparently you guys can relate, because my 5-ingredient broccoli cheese soup is one of the most popular recipes on the blog. Today Ive got another creamy low carb soup recipe to add to your list: gluten free keto cream of mushroom soup! It comes together super fast just saute, simmer, and blend.
The cool thing about gluten free cream of mushroom soup is that its both an amazing dish in itself and a killer recipe ingredient. Sure, it works as a starter to your meal on its own, but its also a common staple in other foods, like casseroles.
This is probably why the canned kind is so popular, but that pales in comparison in so many ways. Not only is the flavor more bland, the ingredients are often questionable at best. Who needs all that, when you can make your own low carb cream of mushroom soup with just seven common ingredients and 30 minutes?
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.
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Pro Tips And Recipe Notes
- I love to just slice my mushrooms to keep their meaty texture. However, if you prefer, you can cut up your mushrooms into bite-size pieces.
- Can you use different types of mushrooms? Yes. I used button mushrooms for this recipe. You can go with cremini mushrooms or even shiitake or porcini mushrooms if you prefer.
- Need to make the soup dairy-free? No problem. I havent tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance. And theres no reason why you cant go with a lactose-free milk, unsweetened plain almond milk, or coconut milk.
- There are a few add-ins you could choose. How about chopped bacon, bite-size cooked chicken or turkey, or cooked, diced potatoes? Its up to you.
- Have a cup on its own or pair it with this these amazing slow cooker pork chops, mouthwatering chicken and peppers, crispy salmon cakes, or perfect pan-seared steaks.
- You can store this soup in the fridge for up to five days. Reheat it gently on the stove or in your microwave.
Enjoy and happy cooking!
And if you have any questions, please reach out to me in the comments or shoot me an email, and Ill respond ASAP!
Cauliflower And Potato Soup With Cheddar Cheese
Diana Rattray
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.
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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.
Can I Freeze Mushroom Soup
Of course! There’s 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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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 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.
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Can You Freeze Condensed Cream Of Mushroom Soup
Yes, thats one of the best parts about this recipe! You can freeze cream of mushroom soup by sealing it in an airtight container . The key is to seal it tightly, if theres too much air in there youll get frost. You can also freeze this in tightly wrapped ice cube trays, so you can use as little or as much as you want at a time. Keep it frozen for 5-6 months.
How To Make Vegan Cream Of Mushroom Soup
Wash whole baby bella mushrooms.
In several batches, dice mushrooms.
In a large saucepan add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes.
Cook until mushrooms have released their juices and mostly evaporated.
Meanwhile in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
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Ingredients For Making This Gluten
- Mushrooms – I prefer to buy loose mushrooms, but you can buy pre-sliced mushrooms to save time if you like. You can use your favorite type of mushroom – button mushrooms, baby bellas, and shitakes are all good options.
- Shallots and Garlic – These vegetables add bold flavor to the soup. Chopped onions or onion powder may be used in place of the shallots if you prefer. One teaspoon of garlic powder could be substituted for the fresh minced garlic.
- Broth – You can use vegetable broth, chicken, or beef broth.
- Butter – Feel free to substitute your oil of choice for a dairy free version.
- Seasonings – Thyme, salt, and pepper help this soup really pop.
- Xanthan Gum – This thickening agent means we can use less heavy cream and still get a rich, creamy soup. If you don’t have xanthan gum, you could make a gluten-free flour or cornstarch slurry and use that to thicken the soup.
- Heavy Cream – For dairy-free or vegan, you can use coconut cream instead. If you would like to lower the fat content, try using whole dairy milk.
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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Make Cream Of Mushroom Soup Dairy Free
This coconut cream of mushroom soup is the perfect dairy free soup to enjoy for the holidays in a classic green bean casserole, or any recipe that calls for cream of mushroom soup. Never buy the canned stuff again with this light and delicious soup recipe loaded with fresh mushrooms, herbs, and coconut milk. Dairy free cooking does NOT have to be bland, boring, or flavorless Its quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all myvegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
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.
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So Here Is How You Can Make Homemade Gluten Free Cream Of Mushroom Soup With Only 5 Ingredients
It really is that easy guys! The all spice blend I use is from Virtuous Living but any spice blend that is GF will do. For this recipe I prefer to use chicken broth for chicken dishes and beef broth for beef dishes.
This recipe makes enough cream of mushroom soup to make the equivalent of one can of soup. It is enough for one casserole. The recipe takes less than 15 minutes to make and it moves pretty quickly so make sure you have all the ingredients ready to go before you start.
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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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.
Vegan Cream Of Mushroom Soup
This vegan cream of mushroom soup is rich and savory. Made with a “condensed” consistency, it’s perfect for creating vegan, dairy-free, and gluten-free casseroles!
I don’t know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. It can be gravy, sauce, or my personal favorite… the perfect bechamel for pretty much any casserole . However, the first time we hosted Christmas dinner, complete with multiple casseroles, I found myself with a dilemma: The casseroles would need to be gluten-free for my gluten-intolerant wife, and vegan for my plant-based sister-in-law. This made-from-scratch vegan and gluten-free cream of mushroom soup was the answer!
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What About Leftovers
Leftovers keep well in the fridge, in an airtight container, for 2-3 days. Gently reheat them, covered, in the microwave on 50% power or on the stovetop over medium heat, taking care not to bring the soup to a boil.
You might need to slightly thin the soup out first by mixing in a tablespoon or two of water.
How To Make Gluten
Use this quick and easy recipe to substitute condensed cream of mushroom soup in casseroles, sauces and gravies. If youd like to turn it into a rich, comforting soup see the additional directions below.
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Instant Pot Chicken And Rice Soup
Diana Rattray
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.
