What Are The Best Types Of Mushrooms To Use For Making 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!
How To Thicken Mushroom Soup
You may find that the soup isn’t as creamy if you use a vegan, non-dairy milk substitute.
To remedy this, make a cornstarch slurry and add some nutritional yeast to thicken the homemade gluten free mushroom soup.
- Add 2 tablespoons of non-dairy milk to 2 tablespoons of cornstarch.
- Add the slurry to the soup.
- Add 1/4 cup to 1/2 cup nutritional yeast.
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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For The Cream Of Mushroom Soup
Im telling you pure condensed soup GOLD, right here!! I hope you love these soup recipes and get many uses out of them for years to come. Enjoy!
To Use Frozen Gluten Free Cream Of Mushroom Soup
Let your frozen gluten free mushroom soup thaw completely before using. You can move it to the fridge to thaw if you have 8-24 hours.
If you need to quickly thaw your gluten free mushroom soup, place the freezer bag in a bowl with cool water.
Refresh the water every 15 minutes or so until it is thawed.
You can speed the thawing process up in the microwave.
Once your gf mushroom soup has thawed enough to remove from the freezer bag, place the frozen GF mushroom soup in a microwave safe container and heat at 50% power in 30 second increments until thawed.
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Homemade Cream Of Mushroom Soup
If you do not have a can of prepared cream of mushroom soup sitting in your pantry you can make your own fairly easily. You can even leave the mushrooms out if you dont happen to have any on hand.
Ingredients:
- 3 tablespoons of flour
Directions:
For additional flavor, you could add garlic or onion.
It is straightforward to make this soup and can be eaten alone or folded into another recipe on a 1:1 basis. Enjoy!
Make Your Own Gf Cream Of Mushroom Soup
If you want to make a hearty cream soup without adding cream, there are several ways to create a creamy taste without using dairy. In many recipes, the simple substitution of coconut or almond milk in place of dairy milk will impart that silky, rich taste.
For those who can tolerate nuts, cashew cream is a rich, tasty substitute.
Dont forget your veggies, too. Try simply pureeing the soup ingredients without adding any cream. Potatoes, cauliflower and carrots all add body and a creamy consistency to soups.
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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!
Gluten Free Cream Of Mushroom Soup
Gluten Free Cream of Mushroom Soup is a really quick and easy condensed soup recipe. I cant tell you how many times Ive looked up a recipe, only to find that it calls for a can of condensed cream of mushroom soup. And of course, thats the main ingredient for the sauce in the recipe. Not to mention, its really hard to find it gluten free! Thats why I taught myself this condensed cream of mushroom soup recipe. Now I make a big batch of this, and freeze it in about 1-can sizes, so I can pull them out any time I have a casserole to make, or need a quick dinner. And I can rest assured that this is 100% gluten free, and much healthier!
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What Goes In Gluten
Back to the gluten-free cream of mushroom soup. This is pretty easy and uses ingredients most should have on hand.
- Mushrooms – Button mushrooms work well for this. You don’t want to hard of a mushroom like a portabella mushroom.
- Butter – Flavor and fat to make this soup taste rich and creamy.
- Cornstarch – If you are going to thicken soup without wheat flour, cornstarch is a perfect substitute. If you are also avoiding cornstarch, then xanthan gum will also work.
- Milk – Regular 2% milk will work just fine for this recipe. Skim probably isn’t the best, so if you only have skim, mix in some half and half or heavy cream.
Why We Started Making Our Own Cream Of Mushroom Soup
Like many families, we deal with food allergies and sensitivities. The commercial condensed cream of mushroom soup we used to use made us feel unwell.
WATER, MUSHROOMS, CANOLA OR SOYBEAN OIL, WHEAT FLOUR, CREAM, CORNSTARCH, SALT, MODIFIED MILK INGREDIENTS, SOY PROTEIN ISOLATE, MONOSODIUM GLUTAMATE, TOMATO PASTE, SPICE EXTRACT, BARLEY YEAST EXTRACT AND DEHYDRATED GARLIC.
MSG triggers bad headaches, hives, very swollen lips, eyes, and face for my daughter and me. Two family members don’t tolerate gluten.
We are also avoiding soy, as my mother has breast cancer and has reduced her soy consumption.
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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?
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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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How To Make Cream Of Mushroom Soup Substitute:
First, dice your mushrooms and gather the rest of the ingredients.
Next, in a mixing bowl, whisk together the all-purpose flour and milk. Be sure to break up any lumps of flour.
After that, in a medium saucepan over medium heat, combine the mushrooms, chicken broth, garlic powder, onion powder, and salt and pepper.
Bring the mixture to boil and let it simmer for about two minutes.
Then, add the milk and flour mixture to the saucepan.
Make sure to whisk as you combine the liquids.
Last, let the soup substitute simmer until it reaches the thickness you desire. Keep in mind it will continue to thicken as it cools.
You may let it cool and use immediately, or store it in a sealed container in your fridge for 3-5 days.
Variations And Tips For Non
- Cashew cream: If you’re making your own cashew cream but only want enough for this soup, you’ll want to blend approx. 100 g raw cashews with 150 ml water until smooth.
- Other cream: If you don’t want to use cashew cream, you could substitute coconut milk or another dairy-free cream product.
- Seasonings: You don’t 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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Cream Of Broccoli Soup
Here’s yet another “cream of” soup that you may just find in the back of your pantry, and it can serve as a stand-in for cream of mushroom soup in your recipe. According to the ingredient list available on the Campbell’s Soup website, this soup is made with sugar, dried onions, and mustard flour: it results in a savory, creamy base, with flecks of broccoli pieces.
When looking at your recipe and considering whether cream of broccoli soup will work well, keep in mind that Produce Made Simple says broccoli pairs especially well with other veggies like bell peppers, potatoes, onions, and spinach. It’s also delicious with cheddar and parmesan cheeses, in egg dishes, and in stews and pasta dishes. It also adds a little dash of green to the dish! As far as measurements go, use an equal amount of cream of broccoli soup as your recipe calls for of cream of mushroom.
Homemade Condensed Cream Of Chicken Soup Ditch The Canned Garbage And Make It At Home With Basic Ingredients In Under 15 Minutes Flat Youll Never Buy The Expensive Cream Of Anything Ever Again
Ready for a more cost-effective way to get condensed cream of chicken soup? There are gluten-free options out there, but what isnt out there is cheap and gluten-free condensed cream of chicken soup.
Ive purchased the store-bought in the past and was always taken back at the cost of these little containers of questionable cream of chicken or cream of mushroom.
Thats why I began making it myself and Im going to show you how to make it. After you see just how easy this is, youll be doing the same.
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Want More From Scratch Pantry Staples
My book Hand Made: The Modern Guide to Made-from-Scratch Livinghas over 100 from scratch recipes. Youll find everything from easy skillet meals to old fashioned comfort foods like molasses sugar cookies, plus great breakfast basics like flaky biscuits and overnight pancakes . Discover for yourself that hand made has never been easier.
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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All You Need For Homemade Condensed Cream Of Chicken Soup
- Chicken Broth
- Seasoning like parsley, garlic and onion.
Yup, thats all it takes!
You can make a whole ca of cream of chicken soup for the cost of one tiny canned package. Ditch the cans and make your own.
The reason that inspired this discovery? I didnt have the ingredients on hand for our Gluten-Free Green Bean Casserole. I make this vegetarian by using Vegetable Broth.
Is Canned Cream Of Mushroom Soup Gluten Free
Most canned cream of mushroom soups in the store are not gluten free.
Is Campbell’s cream of mushroom soup gluten free? Absolutely not!
We are lucky to have a few gluten free canned cream of mushroom soups at our grocery stores, but I still prefer making my own most of the time.
Luckily, making your own cream of mushroom soup is quick and easy!
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How To Make Homemade Gluten
Once you have the condensed recipe made, making a warm, comforting bowl of creamy soup is as easy as adding additional milk!
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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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Substitutions You Can Make To This Recipe:
- you can use any type of mushrooms: I used chestnut/button mushrooms but you can use any type
- you can omit the porcini mushrooms if you cant find them/dont like strong mushroom flavours, but they do add so much flavour in my opinion
- you can substitute the almond milk with cashew milk
- for a nut-free version, substitute the almond milk with oat milk!
How To Make Gluten Free Mushroom Soup
Flour: Use gluten-free all-purpose flour. My favorite gluten free flour is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which cooks up just like regular flour.
I prefer using a GF all-purpose flour blend rather than a single flour like almond flour. This type of blend has rice flour, xanthan gum, potato starch, etc. so it thickens the soup up just right.
Chicken broth: Make sure the broth you’re using is also certified as gluten free on the label.
Many chicken stock and broth brands may have hidden sources of gluten, so always check.
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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.
