Gluten Free Cream of Mushroom Soup Recipe No. 1
Oct 16th, 2007 by Mary Frances
For those of you who want to take a stab at making cream of mushroom soup, here is the recipe that I made in the How to Make Gluten Free Cream of Mushroom Soup tutorial. I’ve named the recipe No. 1 because I’m sure that I will come up with other versions at some point. In fact, I’ll probably add a little garlic powder, sage, and thyme to this recipe the next time I make it. Feel free to adjust the seasonings to your taste. That’s the beauty of making things yourself!
If you’re making cream of mushroom soup for the first time and are feeling a bit overwhelmed, you can always spread the work out. I would recommend making the sauce one weekend afternoon and then refrigerating it for use in a weeknight recipe. I saved half of the batch I made and used if for Green Bean Casserole two or three days later and it was yummy =)
Cream of Mushroom Soup Recipe
(Yield: equivalent of two cans of condensed soup, I think)
16 oz. Portabella mushrooms (or any mushroom with a hearty flavor)
1 tsp. olive oil
4 Tbsp. unsalted butter
1/2 c. gluten free flour (I used brown rice flour because of its subtle flavor)
2 c. chicken or vegetable stock
1 1/2 c. light cream or half & half (or 1 1/8 c. plain soymilk + 3/8 c. canola oil)
squirt of lemon juice
white pepper to taste
a tiny pinch of nutmeg
1. Sauté mushrooms over medium-low heat in 1 tsp. of olive oil. Set the mushrooms aside once they have released their juices.
2. In a clean skillet, melt the 4 Tbsp. of butter. Once the butter is melted, gradually add the flour to the butter while constantly whisking.
3. Once you’ve added all of the flour, allow the roux to cook for a few minutes while you continue to whisk it.
4. Gradually began to add the stock to the roux. Add a little bit and whisk it in before you add any more. Once you’ve added all of the stock begin adding the cream.
5. After adding all of the cream, bring the sauce to a simmer and let it cook for one minute. Continue whisking since the sauce may continue to thicken. Add the sautéed mushrooms into the sauce, and you’re done.
BAH! Oh how I wish I would have read this 40 minutes ago!
I will be printing this one for my next soup madness.
=)
You’re a genius!
-Kate
Oh come now, we’ve got to have more details than that =)
Holy Mother Mary of God! This was awesome, even with Potato Flour. My 5 yr old son is Wheat free, Casiene free and he loved it. I put it in my pot of Chicken and dumplings. Although I am not sure I did a good job on my dumplings, the stew was absolutely delicious. Good grief the whole family loved it. This is surely going to be on the menu from now on. We are going to make the mushroom soup for a Tuna Noodle Casserole. Yum! Thanks so much for this recipe, other recipes seem impossible to make, this was simple. My husband helped me make it by stirring while I added things. Thanks!
YUMMY, I HAVE GOT TO TELL YOU THAT I MADE CREAM OF POTATO AND WITH POTATO FLOUR AND IT WAS GREAT. THE ONLY THING IT NEEDED WAS A LITTLE SALT AND PEPPER THAT WAS IT. NEXT TIME WE PUT PEAS OR HAM IN IT. CREATING A WHOLE NEW MENU WITH THIS RECIPE. TONIGHT I MAKE TUNA NOODLE CASSEROLE WITH THE CREAM OF MUSHROOM. THANKS AGAIN.
mmm…tuna noodle casserole. It’s been a long time since I’ve had that. Hope it’s great!
Here is the recipe I used FOR TUNA NOODLE CASSEROLE
I actually doubled the recipe. I had some modifications due to what I had on hand.
First I used white rice flour. I used 3 cans of portbello mushrooms. I still followed the directions above. Only I left them on low while I was making the cream soup. Then I put them in a food processor for a few seconds to make smaller pieces. Use whatever gluten free noodles on hand, we used long spagetti. (Found them at Giant Eagle, try glutenfreemall.com for noodles, also gfcf.com for yummy stuff and glutenfree.com. for other stuff) I cooked noodles first so they would be cool. I cooked my the rest of the family thier noodles as well. Since my son is Casien free I used the soy milk/oil mix. YUM. Here is what I do. I mix the noodles and soup to taste, then I add the following and no matter how wierd it sounds, it is so amazing. My sister in law hasn’t had this in 9 years she was in heaven. I mixed it with salt, pepper, onion powder, onion salt, garlic powder all to taste. Also, add a couple of tablespoons of your gluten free Helmens or Kraft Mayo, swirl some mustard (gluten free of course), it will give that taste that seems to be missing before you add it in. This is so flavorful that you will set your taste buds on a ride once all this is mixed in. I just kept mixing and adding more in to give it alot of flavor. Ok, so you know my secret Tuna Noodle Casserol it is good hot or cold. Heck now everyone knows. Enjoy.
Loretta, Thank you so much! My mouth is watering just reading the recipe =)
OK, I used this instead of a can of cream of mushroom soup as was called for in a breakfast casserole recipe. It was a little different than making a roux with regular flour -the roux never got really thick UNTIL I added the GF stock and then it really got thick quick! I almost added more GF flour thinking I needed more -thank goodness I didn’t do that -I actually used double the amount of liquid called for and had up until that point followed the recipe perfectly. The flour I used was Bob’s Red Mill all purpose GF flour mix (maybe that was the problem?) Anyway, this was amazing and the breakfast casserole was awesome - I actually served a 100% GF brunch to guests and they never even guessed!
I’m happy to share the casserole recipe if you want it.
Thanks so much for this blog -I’m new to your site and I just love it!