Gluten Free Cream Of Mushroom Soup Food

GLUTEN FREE CREAM OF MUSHROOM SOUP RECIPE

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.

GLUTEN FREE AND DAIRY FREE CREAM OF MUSHROOM SOUP

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.

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.

GLUTEN FREE CONDENSED CREAM OF MUSHROOM SOUP

Steps:

• Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth.
• Add mushrooms and pulse 2-3 times until mushrooms are chopped.
• Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again OR.
• Pour into a 2-quart saucepan & cook on medium high while whisking until desired thickness.

GLUTEN FREE CROCKPOT CREAM OF MUSHROOM SOUP

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.

GLUTEN-FREE CREAM OF WILD MUSHROOM SOUP

Steps:

• Heat a large sauce pan and add olive oil, onion, thyme, rosemary, sea salt and mushrooms, place a lid on top and simmer until mushrooms are softened. Remove lid and add wine, simmer until most of the wine evaporates. Then pour in stock and simmer on low heat for 15 minutes.
• Whisk together cream, cornstarch and ½ the parsley and add to the soup, simmer for 5 more minutes. Season with salt and pepper and top with chopped parsley.
• For garnish use broiled mushrooms. (Thinly slice some mushrooms, place on a baking sheet lined with parchment paper, drizzle with oil and broil for 1 minute) Optional.

GLUTEN-FREE "CANNED" CREAM OF MUSHROOM SOUP T-R-L

Steps:

• MAKES APPROX 3 CUPS "CONDENSED" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.
• Heat the butter on medium heat in a sauce pan.
• Add the mushrooms, and saute until cooked through.
• Add the sea salt, pepper, parsley.
• Cook and stir 1 minute more.
• Add the half and half.
• Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.
• Cook and stir until thickened.