Imagine a chilly evening, the kind that begs for comfort food to warm your soul. Now picture a bowl of steaming, creamy mushroom soup, rich and flavorful, but without the worry of gluten. That’s exactly what we’re about to dive into – the delightful world of gluten-free condensed cream of mushroom soup. In this culinary journey, we’ll explore the magic of earthy mushrooms, the creaminess that soothes the palate, and the joy of a recipe that caters to dietary needs without compromising on taste. Join me as we embark on this flavorful adventure, perfect for those seeking a bowl of cozy goodness that’s both nourishing and delicious.

Recipe Ingredients:

2 cups fresh mushrooms, thinly sliced
3 tablespoons butter
1/4 cup gluten-free all-purpose flour
2 cups gluten-free chicken or vegetable broth
1 cup whole milk
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder

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Ingredients Notes:

Ah, the heart of our recipe – the ingredients that transform a humble gathering of items into a velvety spoonful of delight. Fresh mushrooms take the spotlight, offering their earthy essence. I’ve found that using a mix of cremini and button mushrooms adds a lovely depth of flavor, enhancing the overall taste.

Butter, the culinary maestro, joins forces with our mushrooms, coaxing out their flavors and providing that perfect base for our soup. For those health-conscious souls, opting for a low-sodium, organic vegetable or chicken broth can elevate the health quotient without sacrificing taste. I’ve noticed that using a gluten-free all-purpose flour blend ensures the desired thick, creamy consistency we crave in a mushroom soup, aligning with dietary needs.

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How to Make This Recipe:

1. Preparing the Mushrooms:

Begin by thoroughly cleaning the mushrooms under cold running water. Pat them dry with a clean kitchen towel. Slice the mushrooms thinly to ensure even cooking and a delightful texture in the soup.

2. Sautéing the Mushrooms:

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté them until they release their moisture and turn a beautiful golden brown, imparting a rich flavor. Set aside a handful of sautéed mushrooms for garnish later.

3. Creating the Roux:

In a separate saucepan, melt the remaining tablespoon of butter over medium heat. Add the gluten-free all-purpose flour and whisk continuously to form a smooth roux. Cook this mixture for a few minutes to eliminate any raw flour taste, allowing it to attain a pale golden hue.

4. Incorporating Broth and Milk:

Gradually pour in the gluten-free chicken or vegetable broth while whisking continuously to avoid lumps. Follow this with the whole milk, maintaining a steady whisking motion to combine all ingredients smoothly.

5. Infusing Flavors:

Stir in the sautéed mushrooms, dried thyme, garlic powder, salt, and freshly ground black pepper. Let the mixture simmer on low heat, allowing the flavors to meld and the soup to thicken to the desired creamy consistency.

6. Blending the Soup:

Once the soup has thickened and the flavors have melded beautifully, carefully transfer it to a blender or use an immersion blender directly in the saucepan. Blend until the soup is smooth and velvety.

7. Reincorporating Mushrooms:

Return the blended soup to the saucepan if necessary. Stir in the reserved sautéed mushrooms, adding a delightful texture to the soup.

8. Adjusting Seasoning:

Taste the soup and adjust the seasoning, adding more salt or pepper if needed to suit your preferences.

9. Serving:

Ladle the gluten-free condensed cream of mushroom soup into bowls. Garnish with a few reserved sautéed mushrooms and a sprinkle of fresh thyme leaves for a visually appealing and flavorful finish. Serve hot and savor the comforting essence of this delightful gluten-free soup.

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Storage and Freezing Instructions:

Storage:

Once prepared, allow the soup to cool to room temperature. Store the gluten-free condensed cream of mushroom soup in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3-4 days. Make sure to refrigerate promptly to maintain its quality and taste.

Freezing:

Yes, you can freeze this gluten-free condensed cream of mushroom soup for later enjoyment. To freeze, let the soup cool completely and then transfer it to a freezer-safe, airtight container or heavy-duty freezer bags. Leave some space at the top to allow for expansion during freezing. Label the container with the date so you can keep track of freshness.

The soup can be stored in the freezer for up to 2-3 months. When ready to consume, thaw it in the refrigerator overnight, and then gently reheat on the stovetop over low to medium heat, stirring occasionally to ensure even heating.

Tips to Make This Recipe:

Dos:

Use a mix of cremini and button mushrooms for a robust flavor.
Slice the mushrooms thinly for a better texture in the soup.
Whisk continuously when incorporating the broth and milk to avoid lumps.
Taste and adjust the seasoning before serving to suit your preferences.

Don’ts:

Don’t skip sautéing the mushrooms, as it brings out a rich, deep flavor.
Avoid overcooking the mushrooms during the sautéing process to maintain their texture.
Don’t rush the blending process; ensure the soup is smooth and velvety.

Additional Tips:

Experiment with different mushroom varieties for a unique flavor profile.
If you prefer a chunkier soup, reserve more sautéed mushrooms for garnish.
Customize the seasoning with herbs of your choice for a personalized touch.
If the soup thickens too much upon reheating, gently thin it out with a little additional broth or milk.

Frequently Asked Questions:

Can I use other types of mushrooms for this recipe?
Yes, absolutely! Feel free to experiment with different mushroom varieties like shiitake or portobello to add unique flavors and textures to the soup.
Can I substitute butter with another ingredient for a dairy-free version?
Yes, you can use olive oil or a dairy-free margarine as a substitute for butter to maintain a dairy-free version of this soup.
Is there a way to make this soup thicker or thinner according to my preference?
Yes, you can adjust the thickness by varying the amount of gluten-free flour. For a thicker soup, add a bit more flour during the roux-making step. For a thinner consistency, reduce the flour slightly.
Can I freeze the soup with the mushrooms already mixed in?
Yes, you can freeze the soup with the mushrooms. However, for the best texture, consider adding fresh sautéed mushrooms when reheating the soup after thawing.
Can I make this recipe in advance for a gathering?
Absolutely! This soup reheats beautifully. Make it a day or two in advance, refrigerate, and gently reheat on the stovetop just before serving.

Gluten Free Condensed Cream Of Mushroom Soup

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time