This rich and creamy mushroom soup is a comforting classic dish and is prepared completely gluten-free. One of the healthy, tasty, and most popular soup recipes prepared within minutes with roasted Mushrooms.It is basically prepared with 3 main ingredients including mushrooms,cream and black pepper.It is a perfect staple food for winter season that provides the necessary warmth and filling for anytime of the day.
The recipe is so simple and is prepared by roasting mushrooms and a few onions. It is followed by grounding the roasted veggies into a thick liquid.
Tips And Tricks For Gluten-free Cream Of Mushroom Soup
- Quality Ingredients: For the best Gluten-Free Cream of Mushroom Soup, select high-quality, fresh mushrooms and organic, gluten-free broth. The quality of your ingredients directly influences the taste and nutritional value of your soup.
- Roasting Mushrooms: Consider roasting your mushrooms before adding them to the soup for an extra depth of flavor. This step caramelizes the mushrooms, adding a rich, umami flavor to your Gluten-Free Cream of Mushroom Soup.
- Blending for Texture: For a smoother Gluten-Free Cream of Mushroom Soup, use an immersion blender. If you prefer a chunkier texture, blend only half of the soup and mix it back in. This technique provides a creamy base with substantial pieces of mushroom throughout.
- Herb Infusion: Infuse your Gluten-Free Cream of Mushroom Soup with fresh herbs like thyme, rosemary, or parsley. Adding herbs towards the end of cooking preserves their flavor and aroma, enhancing the overall taste of the soup.
- Dairy-Free Options: To make a dairy-free Gluten-Free Cream of Mushroom Soup, substitute the heavy cream with coconut milk or another dairy-free alternative. This swap ensures that those with lactose intolerance or dairy allergies can still enjoy this comforting soup.
- Seasoning to Taste: Salt enhances flavors, so adjust your seasoning carefully. Add salt gradually and taste as you go to prevent the Gluten-Free Cream of Mushroom Soup from becoming too salty, especially since some gluten-free broths can be high in sodium.
- Serving Suggestions: Elevate your Gluten-Free Cream of Mushroom Soup by serving it with a swirl of cream, a sprinkle of fresh herbs, or gluten-free croutons for added crunch. These garnishes add texture and flavor, making the soup even more enjoyable.
- Storing and Reheating: Store leftover Gluten-Free Cream of Mushroom Soup in an airtight container in the refrigerator. When reheating, do so gently on the stove, adding a bit of broth if the soup has thickened too much.
- Allergy-Friendly Modifications: For an entirely allergen-friendly Gluten-Free Cream of Mushroom Soup, ensure that all your ingredients are not only gluten-free but also free from other common allergens that might affect you or your guests, such as nuts, soy, and dairy (if using alternatives).
Finally, I request you to check my other Soup Recipes with this post of Gluten-Free Cream of Mushroom Soup. Particularly, the Natural Peanut Butter And Vegan Red Velvet Cupcakes.
The Best Gluten-free Cream of Mushroom Soup
Description
Soups are generally served as appetizers or main course and most commonly it is served with garlic bread or plain roasted bread. I like this combination of mushroom soup and bread. This Recipe is not only gluten-free it is also a low carb soup.
Ingredients
Basic Ingredients
Equipment:
Instructions for Gluten-free Cream of Mushroom Soup
Step-by-Step Guide for Gluten-Free Cream Of Mushroom Soup
-
Prep Your Ingredients:
Start by cleaning your mushrooms with a damp cloth and slicing them thinly. Finely chop your onion and mince your garlic.
-
Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it's translucent and soft, about 5 minutes. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
-
Cook the Mushrooms:
Add the sliced mushrooms to the pot, stirring to coat them with the butter and aromatics. Cook until the mushrooms have released their moisture and started to brown, about 10 minutes.
-
Add the Broth:
Pour the gluten-free broth into the pot with the mushrooms. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This allows the flavors to meld together beautifully.
-
Blend (Optional):
For a smoother soup, you can use an immersion blender to blend the soup directly in the pot to your desired consistency. If you prefer a soup with texture, skip this step.
-
Thicken the Soup:
Whisk the cornstarch and water together in a small bowl to create a slurry. Stir this into the simmering soup, and continue to cook, stirring constantly, until the soup has thickened, about 2-3 minutes.
-
Add Cream:
Reduce the heat to low, and stir in the heavy cream. Warm the soup gently but do not allow it to boil after adding the cream. Season with salt and freshly ground black pepper to taste.
-
Serve Warm:
Once the soup is heated through and has reached your desired thickness and creaminess, it's ready to serve. Ladle the soup into bowls and, if desired, garnish with additional fresh thyme or a sprinkle of ground black pepper.
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 15g75%
- Cholesterol 80mg27%
- Sodium 500mg21%
- Potassium 300mg9%
- Protein 1g2%
- Vitamin A 800 IU
- Vitamin C 1.99 mg
- Calcium 60 mg
- Iron 1.2 mg
- Vitamin D 100 IU
- Vitamin E 1 IU
- Vitamin K 10 mcg
- Thiamin 0.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
-
Ingredient Selection: Ensure all ingredients, especially the broth and cream, are labeled gluten-free to avoid any cross-contamination. This is crucial for maintaining the integrity of the Gluten-Free Cream of Mushroom Soup.
-
Mushroom Variety: While button or cremini mushrooms are suggested, feel free to experiment with different types of mushrooms like shiitake or portobello for varied flavors and textures in your soup.
-
Thickening Agent: Cornstarch is used here as a gluten-free thickening agent. However, ensure it’s not processed in a facility that handles wheat or gluten products. Arrowroot powder can be a suitable alternative if needed.
-
Cream Alternatives: For a dairy-free version of this Gluten-Free Cream of Mushroom Soup, you can use coconut cream or any plant-based cream suitable for cooking. This substitution might slightly alter the flavor profile but will keep the recipe gluten-free and vegan.
-
Blending Options: Blending part or all of the soup can change its texture to your liking. Use an immersion blender for convenience, or carefully transfer to a stand blender. If using a stand blender, allow the soup to cool slightly to avoid splashing of hot liquid.
-
Seasoning: Adjust the salt and pepper according to your taste and dietary needs. Fresh herbs like thyme, rosemary, or parsley not only add flavor but also enhance the soup’s aroma.
-
Serving Suggestions: This Gluten-Free Cream of Mushroom Soup pairs wonderfully with gluten-free bread or croutons for added texture. A sprinkle of fresh herbs or grated cheese (if not dairy-free) on top can also elevate the dish.
-
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a little water or broth if the soup has thickened too much upon cooling.
-
Nutritional Consideration: For those monitoring their intake for health reasons, consider using low-fat cream or a dairy-free alternative to reduce the calorie and fat content. Always consult with a dietitian or nutritionist for advice tailored to your health needs.
