Gluten Free Cream Of Wild Mushroom Soup Food

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.

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 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 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.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel, Don't wash them!
• Separate the stems, trim off any bad parts, and coarsely chop the stems.
• Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces,Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.
• Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
• Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
• Strain, reserving the liquid,You should have about 4 1/2 cups of stock, If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.
• Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.
• Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
• Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil.
• Serve hot.

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.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.
• Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
• Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
• Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.
• Cook over low heat for 15 to 20 minutes, until the leeks begin to brown.
• Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute.
• Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
• Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

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.

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.