Gluten-Free Cream of Mushroom Soup (Dairy-Free, Vegan)
Total Time: 45 minutes
Yield: 4 servings
Ingredients:
3 tablespoons dairy-free butter
1 tablespoon sunflower oil, for frying
2 cups chopped portobello mushrooms
1 yellow onion, chopped
2 garlic cloves, minced
3 tablespoons gluten-free all-purpose flour
3 cups vegetable broth
1 cup dairy-free heavy whipping cream
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
7-8 sautéed sliced mushrooms, for garnishing
Gluten-free croutons, for garnishing
Chopped fresh parsley, for garnishing
Directions:
Sauté Onions and Garlic: Sauté the chopped onions in the dairy-free butter in a medium saucepan for 4-5 minutes on low heat, then add the garlic and fry everything together for another 2 minutes.
Add Mushrooms: Add mushrooms, stir, and fry everything together for 7 minutes, stirring.
Add Flour: Sift in the gluten-free all-purpose flour and stir, sautéing for another 2 minutes.
Add Broth, Salt, Pepper, and Thyme: Pour in the vegetable broth, then add the salt, black pepper, and dried thyme. Stir until no lumps of flour remain. Cover the saucepan with a lid and cook on low heat for another 15 minutes.
Add Cream: Pour in the dairy-free heavy cream and heat the soup, stirring, for another 2 minutes, without bringing it to a boil. Let the soup simmer, covered, for 10 minutes, after which it is ready to serve.
Garnish and Serve: Garnish this gluten-free cream of mushroom soup with sautéed sliced mushrooms, gluten-free, and some fresh chopped parsley before serving.
Notes:
Is Cream of Mushroom Soup Gluten-Free?
Traditionally, cream of mushroom is usually made with regular wheat flour (which contains gluten) and hence is often NOT gluten-free and not safe for Celiacs or those with gluten intolerances.
However, there are now canned gluten-free versions of the soup, and of course, it’s much more convenient to get a can of cream of mushroom soup instead of making your own.
But, because this is one of my favorite soups, I prefer mine homemade – without preservatives or additives.
Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer (if using coconut oil, I recommend using refined coconut oil, which has a more neutral flavor, as opposed to extra virgin coconut oil, which has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may use any vegetable oil that you have on hand (such as canola oil, olive oil, avocado oil, etc).
Mushrooms: I like using portobello mushrooms, but go ahead and use any or a variety of fresh mushrooms you like.
Onion: I used yellow onions, but feel free to use white onions or red onions if you prefer.
Garlic: Fresh garlic really adds depth of flavor to this creamy gluten-free mushroom soup, so much sure to use fresh garlic.
Gluten-Free Flour Blend: Make sure to use a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
Broth: Using vegetable broth keeps this recipe vegetarian and vegan. However, if you prefer, you can also use chicken broth or beef broth if you like.
Heavy Whipping Cream: I used dairy-free heavy whipping cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Black Pepper: Ground black pepper adds a little heat to this soup, and I highly recommend adding it in.
Thyme: Dried thyme adds a beautiful flavor to this gf cream of mushroom soup, so make sure to add it in. If you prefer to use fresh thyme, add 3/4 teaspoon fresh thyme 5 minutes before the soup is done cooking so the thyme retains its flavor.
Garnishing: I like garnishing this soup with sautéed sliced mushrooms and gluten-free croutons as well as a sprinkle of fresh chopped parsley. You may also serve this soup with gluten-free garlic bread for a heartier meal.
Storing: To store, place this cooled homemade cream of mushroom soup in an airtight container and store in the refrigerator for up to 5 days. Reheat the soup in a saucepan or in the microwave before serving. If soup is too thick, add 1 or 2 tablespoons of water to make it a little more liquid.
Dish by Dish Tips/Tricks:
Prefer No Chunks? If you prefer the soup to be completely smooth without any mushroom chunks, go ahead and process the soup with a high-speed blender, food processor, or immersion blender.
Use Broth of Choice: I used vegetable broth to keep this recipe vegetarian and vegan. However, if you prefer, you can also use chicken broth or beef broth if you like.
Types of Mushrooms: I like using portobello mushrooms, but go ahead and use any or a variety of fresh mushrooms you like (such as baby bella mushrooms, cremini mushrooms, or white mushrooms).
Double the Recipe: This easy recipe serves four, but you can always make a double batch, or triple batch, or this creamy soup for a larger crowd.
Recipe courtesy of Gluten Free Dish by Dish.net