Adding a Gluten-Free Cream of Mushroom Soup recipe to your repertoire is a comforting soup you didn’t know you needed. Eat it by itself, maybe with a crostini or two, or mix it into a Green Bean Casserole for the holidays.
While this is a vegetarian dish, you can edit the recipe to make it a vegan recipe. The only meat product is the cream and it can easily be replaced by a full-fat nut milk such as cashew milk. If you’d like to go in the opposite direction and make this a meat-forward dish, you can add some chopped rotisserie chicken to the soup after it’s in bowl just before adding other garnishes.
Ingredients
Ingredients for this Cream of Mushroom recipe are standard to any American or European pantry. You probably have most, if not all, of these ingredients in your pantry waiting to be used.
- Baby Bella mushrooms: I prefer the flavor of Baby Bella mushrooms, but you can also use white mushrooms for a more mild flavor. The flavor of the Bella is more “meaty” and hearty, while the white mushroom is more plain.
- Onion & garlic: These aromatics add a wonderful full flavor to this cream of mushroom recipe. Dice the onion finely and mince the garlic before adding.
- Low-sodium veggie broth: Using a low-sodium broth will allow you to decide how much salt you want to add to the soup as it cooks.
- Cream: A rich dairy will add creaminess to this soup. Don’t want to use dairy? Replace for a full-fat milk replacement, such as cashew milk.
- Cornstarch: By adding cornstarch to the mushroom and onions after they are cooked, it will allow you to make a creamy thick broth. You can also add all-purpose flour instead if your body can tolerate a bit of gluten.
- Herbs: Adding herbs will add such a depth of flavor to any dish. Add as many (or as few) herbs as you’d like!
How to Make Cream of Mushroom Soup
Call me crazy, but I love making soups, especially rich and creamy ones.
When making this Gluten-Free Cream of Mushroom Soup, you will want to start by frying up the onions in a bit of neutral cooking oil. Always start with the onions since they will take the longest to cook. Fry over medium high heat.
After the onions are soft and fragrant, add in the mushrooms and garlic. The mushrooms will begin to release their natural waters and juices. Let them cook down and brown a bit – should take about 5 to 10 minutes over medium heat. Add in your herbs and salt and pepper your mushrooms, onions and garlic.
Make sure to toss the mushrooms so that they brown evenly. While Julia Child famously said “don’t crowd the mushrooms” I might have cheated a bit and crowded my pan due to impatience. If you have too many mushrooms, it’s perfectly fine to brown them in two or even three batches.
Sprinkle the mushroom mixture with the cornstarch and then mix it around to coat evenly. Another option is to add a cornstarch slurry (a mixture of water and cornstarch) to the mushrooms instead of coating the mushrooms in cornstarch. Adding a coating of flour or cornstarch will help to thicken the broth. After coating, add in the broth and cream. Taste and then add salt and pepper to taste.
How to Use your Cream of Mushroom
Serve your soup piping hot with homemade or store-bought croutons for some textured crunch. Also, some freshly mined chives or scallions will add a bright pop of color and flavor to a creamy bowl of soup. Add on the side so guests can add as much or as little topping as they’d like.
Other than serving your gluten-free cream of mushroom by the bowlful, there are other ways to use Cream of Mushroom.
Use it in a Green Bean Casserole or serve as an unusual topping for a baked potato.
Storing and Reheating the Soup
One of the best parts of making this soup is that you can make it in bulk and then freeze it for whenever you’re ready to use it. Store it in an airtight container in the freezer or in a heavy-duty freezer bag.
When it comes to reheating the frozen soup, pop it into the fridge the night before to let it thaw. Or if you forget, you can quickly thaw it under running water. Or even in a bowl of hot water. Letting it come to temperature more gradually in the fridge will allow it to reheat more evenly.
After the cream of mushroom is thawed, it’s best to add it to a saucepan and heat over medium-high heat until it is bubbling. Stir so that it is warmed through. Serve.
Other Storing Tips
This gluten-free cream of mushroom soup will keep well in the fridge in a covered, air-tight container for about one week. If you don’t plan on eating it within the week, it’s best to freeze it instead.
Store soups that you plan to freeze in individual servings. This will make it easy to reheat your soup!
Other Soups you Might Like:
Butternut Squash and Red Pepper Soup
Cream of Mushroom Recipe
Course: Lunch, Dinner, SideCuisine: AmericanDifficulty: Easy6
servings10
minutes20
minutes200
kcalIngredients
3 cups sliced baby bella mushrooms
2 cloves garlic, minced
1 cup diced yellow onion (about one medium onion)
1 cup cream
1 cup low-sodium vegetable broth
1 tbsn corn starch
1 tsp thyme
1 tsp sage
1 tsp parsley
3 tbsn neutral cooking oil
salt and pepper, to taste
Directions
- Add the oil to a large frying pan over medium-high heat. Add the onions and fry until soft.
- Add the mushrooms and garlic. The mushrooms will begin to sweat and release their natural juices. Continue to cook these ingredients down for about 10 minutes or until mushrooms are browned.
- Sprinkle mushrooms, onions and garlic with cornstarch and mix well. Add in the broth, cream and herbs.
- Reduce until the soup reaches desired thickness. Season with salt and pepper to taste.
