cream of mushroom soup recipes gluten free

Amanda Recipes January 31, 2025February 1, 2025

Cream of Mushroom Soup Recipes Gluten Free

Did you know that cream of mushroom soup can be easily made gluten-free without sacrificing flavor? By using simple ingredients like fresh mushrooms and rice flour, you can whip up a delicious, creamy soup in no time. This homemade version not only tastes better than store-bought options, but it also allows you to control what goes into your meal. Curious about how to make it? Let’s explore the recipe and some tips to enhance your soup.

Why You’ll Love This Recipe

If you’re looking for a comforting and flavorful dish, you’ll love this gluten-free cream of mushroom soup recipe. It’s quick to prepare, using minimal ingredients, making it perfect for a busy day. You can enjoy it as a standalone soup or use it in casseroles, adding versatility to your meals. Plus, it’s budget-friendly, utilizing common ingredients that won’t break the bank. Making this soup at home means no additives or preservatives, so you control what goes into it. The mushrooms are low in calories but packed with protein and fiber, while providing heart-healthy benefits too. Additionally, this soup contains some vitamin D especially when exposed to UV radiation, enhancing its nutritional profile. In conclusion, you can easily freeze leftovers for future meals, making this recipe both convenient and practical for your kitchen.

History

Cream of mushroom soup has a rich history that dates back to the early 20th century, when Dr. John T. Dorrance invented the process for making condensed soup in 1897.

This innovation led to the first production of Cream of Mushroom Soup by Campbell Soup Company in 1934. The soup is based on traditional French béchamel cream sauces, which have been enjoyed for centuries.

In 1941, Campbell’s popularized the use of canned soup as a base for casseroles and sauces, making it a staple in American cuisine, even earning the nickname “America’s béchamel.” Canned soup changed the accessibility and convenience of meals, allowing home cooks to create sophisticated dishes with ease.

Over time, the soup has adapted to suit various dietary needs, including gluten-free options, while remaining a beloved ingredient in countless recipes across North America.

Recipe

Ingredients:
– 2 cups mushrooms (sliced)
– 1 cup vegetable stock
– 1 cup milk or non-dairy alternative
– 2 tablespoons butter or vegan butter
– 2 tablespoons rice flour or cornstarch
– 1 small onion (finely chopped)
– 2 cloves garlic (minced)
– Salt and pepper to taste
– Optional: herbs like thyme or parsley for garnish

Cooking Instructions:

In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Then, add the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are tender and fragrant.
Sprinkle the rice flour or cornstarch over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to create a roux, ensuring the thickening agent is evenly distributed and not clumpy.
Gradually pour in the vegetable stock while continuously whisking to prevent lumps from forming. Bring the mixture to a simmer, allowing it to thicken slightly, which should take about 5 minutes.
Once the soup has thickened, stir in the milk (or non-dairy alternative) and season with salt and pepper to taste. Simmer for an additional 3-4 minutes until heated through, stirring occasionally.
For a smooth consistency, you can use an immersion blender to puree the soup to your desired texture. If you prefer a chunkier soup, skip this step.

Extra Tips:
When cooking this gluten-free cream of mushroom soup, consider adding a splash of white wine or a squeeze of lemon juice for an extra layer of flavor. Additionally, this soup is simple to prepare and can easily be made with basic ingredients, making it versatile for various recipes.

You can also enhance the umami taste by incorporating soy sauce or nutritional yeast for a vegan option.

Finally, feel free to make a larger batch and store any leftovers in the refrigerator for up to three days, making it a great make-ahead meal option.

Final Thoughts

While making gluten-free mushroom soup can be a rewarding experience, it’s important to contemplate the various factors that influence your final dish.

Start by considering the ingredients you choose, as they determine the soup’s flavor and texture. For a healthier option, you might want to use low-sodium stock and opt for non-dairy milk. Additionally, using Campbells® Condensed Heart Healthy Cream of Mushroom Soup can provide a convenient base with 50% less fat and sodium compared to regular options.

Pay attention to the preparation methods, like sautéing the mushrooms to enhance their taste. Remember, homemade versions typically offer less sodium and fat than commercial brands, giving you more control over what you eat.

Finally, think about storage; keeping your soup in airtight containers can help maintain its freshness.

With these tips in mind, you can create a delicious and nourishing gluten-free mushroom soup.

FAQ

Have you ever wondered what makes gluten-free cream of mushroom soup different from the regular versions? The main difference lies in the absence of gluten, which is found in wheat products.

While some canned soups, like Campbell’s gluten-free option, are safe, many aren’t. You can easily make your own at home with gluten-free ingredients, using thickeners like rice flour or cornstarch. Additionally, you can opt for a rich, creamy flavor by using a high-quality canned soup as a base in your recipes.

Remember, not all recipes are dairy-free, so check for those ingredients if you have allergies. When preparing, cook mushrooms and make a roux with gluten-free flour, then add stock and milk.

You can store homemade soup in the fridge for up to three days, making it perfect for meal prep or quick meals.