Ingredients for Gluten Free Cream of Mushroom Soup Recipe
Serves 4 to 6
- 6 cups gluten-free, no-salt chicken broth
- 4 ounces dried porcini mushrooms
- ¼ cup unsalted butter
- 2 shallots, finely chopped
- 12 ounces crimini mushrooms, sliced
- 3 garlic cloves, minced
- 3 tablespoons gluten-free all-purpose flour
- ½ cup dry sherry
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped, fresh thyme
- 1 cup heavy cream
- ¾ teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- In a large pot, bring the chicken broth to a boil.
- Add the dried porcini. Boil for one minute and then turn off the heat.
- Allow the mushrooms to soak for one hour, then strain the mushrooms from the broth.
- Chop the mushrooms finely and reserve the broth in a bowl.
- Wipe out the pot with a paper towel.
- In the pot, heat the butter on medium-high until it bubbles.
- Add the shallots and crimini mushrooms and cook, stirring occasionally, until the mushrooms begin to brown (about six minutes).
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Add the flour and cook, stirring constantly, for one minute.
- Add the sherry. Cook, stirring constantly, for one minute.
- Add the mushroom, the reserved broth, the chopped porcini mushrooms, the mustard, thyme, salt, and pepper.
- Bring to a simmer, stirring occasionally.
- Simmer, stirring, until the soup begins to thicken, one or two minutes more.
- Reduce the heat to medium-low.
- Stir in the heavy cream.
- Cook, stirring, for one minute more.
Try the following variations.
- You can use any type of fresh mushrooms here, such as shiitakes. However, you may want to stick with the dry porcini mushrooms because they have lots of flavor.
- Replace the thyme with an equal amount of chopped, fresh rosemary.
- Make this vegetarian by adding vegetable broth instead of chicken broth.
- Replace the dry sherry with dry white wine or dry red wine, such as chardonnay or cabernet Sauvignon.
- Use six cups of this soup to make gluten-free green bean casserole.
Store in the fridge for up to three days or in the freezer for up to six months. Reheat on medium on the stovetop.
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