GLUTEN FREE AND DAIRY FREE CREAM OF MUSHROOM SOUP
A homemade, gluten and dairy-free, version of the cream of mushrooms soups you would find in the grocery store. Ghee, also known as clarified butter, is lactose free.
Provided by Alliemed
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. In saucepan, cook mushrooms, broth and thyme until mushrooms are tender.
- 2. Blend mixture in blender, leaving some chunks of veggies in it. Set it to the side.
- 3. In saucepan, melt the butter, and whisk the flour until smooth. Add salt and pepper, rice milk and mushroom puree. Stirring consistently, bring to a boil and cook until thickened. Adjust seasoning to individual taste, and add sherry.
Nutrition Facts : Calories 102.9, Fat 6.7, SaturatedFat 4, Cholesterol 16.4, Sodium 101.1, Carbohydrate 7.5, Fiber 1, Sugar 1.8, Protein 2.3
GLUTEN FREE CREAM OF MUSHROOM SOUP RECIPE
Cream of mushroom soup is a cinch to make and ready in just 30 minutes. Enjoy a cupful or use it as an ingredient in your favorite casserole or skillet meal.
Provided by Barbara Bianchi
Categories Soup
Number Of Ingredients 9
Steps:
- Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Add mushrooms, peppers, onions, and cook, stirring occasionally until tender, about 5 minutes.
- Stir in gluten free flour and cook for 1 minute. Cooking the flour keeps your soup from tasting like raw flour.
- Turn off the flame and whisk the milk in. Turn the flame back on and cook, whisking, until the soup comes to a boil and is thickened, about 10 minutes. The mixture will thicken as it heats. Just keep stirring over medium low heat. Make sure to scrape the bottom of the pot so the flour doesn't stick.
- Add parsley, and season with salt and pepper.
- Serve garnished with parsley and shredded cheese if you like. Or save in your fridge to use as an ingredient in a casserole or skillet meal.
Nutrition Facts : Calories 214 kcal, ServingSize 1 serving
GLUTEN-FREE CREAM OF CHICKEN SOUP {DAIRY-FREE OPTION}
Homemade Gluten-Free Cream of Chicken Soup is a filling and delicious meal. It's also perfect to use in any recipe that calls for the canned version. The recipe also has a dairy-free option.
Provided by Audrey from Mama Knows Gluten Free
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter (or dairy-free butter) over medium-high heat; saute minced garlic until tender.
- Sprinkle gluten-free flour, onion powder, thyme over the sauteed garlic.
- Stir in the gluten-free chicken broth, salt, pepper, and nutmeg (optional, but so good!). Stir the mixture until the flour dissolves. Bring the soup to a boil and stir it until thickened (about 2 minutes).
- Add the chopped cooked chicken to the soup and stir to combine. Reduce the heat to low/simmer and stir in the milk (or dairy-free milk). Simmer, uncovered for about 10-15 minutes. Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it.
- Store in an air-tight container for later use or you can freeze it. Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when filling it. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.
Nutrition Facts : ServingSize 1 serving, Calories 395 kcal, Carbohydrate 11 g, Protein 32 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 111 mg, Sodium 883 mg, Fiber 1 g, Sugar 3 g
GLUTEN-FREE CREAM OF MUSHROOM SOUP
Steps:
- Gather the ingredients.
- Sauté mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat for about 3 minutes.
- Sprinkle gluten-free sweet rice flour over vegetables and stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.
- Gradually stir in gluten-free chicken broth and stir to blend.
- Add cream or milk and continue to cook over medium heat until soup thickens.
- Season with salt and pepper to taste. Sprinkle basil over the top, if using, and serve. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Nutrition Facts : Calories 168 kcal, Carbohydrate 9 g, Cholesterol 40 mg, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, Sodium 406 mg, Sugar 3 g, Fat 14 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g
GLUTEN FREE CROCKPOT CREAM OF MUSHROOM SOUP
This is from the book " Make it Fast, Cook it Slow", by Stephanie O'Dea. I Love this gluten free cookbook for simple everyday crockpot recipes. Her comments, " I'm impressed with the way this tastes, and how it behaves when used in recipes instead of canned soup. It is thinner, and is brown instead of white, but packs a flavourful punch.
Provided by PennyG
Categories Lunch/Snacks
Time 20m
Yield 10-12 cups
Number Of Ingredients 9
Steps:
- Use a 6 quart cooker.
- Wash the mushrooms well and cut into quarters.
- Put into the stoneware and add the salt, pepper, onion, seasoning and lemon juice.
- Pour in the vegetable broth and water.
- Cover and cook on low for 8 hours.
- Carefully blend with a handheld immersion blender until soupy. If you don't have an immersion blender, carefully blend in batches in a traditional blender.
- Stir in the milk. You can use any fat percentage you'd like - even heavy cream.
- Let cool on the counter for a few hours, then pour into freezer bags or plastic containers in 2 cup portions, and freeze.
- You can use this soup for cooking in lieu of canned cream of mushroom soup.
Nutrition Facts : Calories 85.6, Fat 3.9, SaturatedFat 2.3, Cholesterol 13.7, Sodium 141.2, Carbohydrate 8.3, Fiber 1, Sugar 2.1, Protein 6.1
GLUTEN FREE CREAM OF MUSHROOM SOUP
Steps:
- In a medium-size saucepan, heat the olive oil over medium-high heat. Add the mushrooms and shallots, stirring to combine after each addition.
- Cover the pot and cook until the shallots are translucent and the mushrooms are fork tender (about 4 minutes). Remove the lid, transfer about 1/2 cup of the cooked mushroom mixture to a small bowl. Set it aside.
- To the same medium-size saucepan, add the butter and melt over medium heat. Add the rice flour, pepper, and salt, and whisk to combine well.
- The mixture will clump at first, and then smooth. Cook this roux over medium heat, whisking constantly, until the mixture smells more fragrant (about 1 minute).
- Stirring constantly, add the stock to the roux. Continue to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth.
- Bring the mixture to a simmer, and cook, uncovered, stirring occasionally. Continue to cook until the soup is reduced by about one-quarter (about 7 minutes).
- Remove the saucepan from the heat. Using an immersion blender, puree the soup until smooth. To thin the soup, add more stock by the tablespoon until it reaches the desired consistency.
- Add the remaining mushrooms, and stir to combine. Serve immediately with the optional fresh chopped parsley for garnish.
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