These days most people have relegated cream of mushroom soup, specifically the thickened condensed version, to casseroles, but I was reminded a few days ago of my love of cream of mushroom soup as a straight up soup, especially with an ounce of brie crumbled and melted into it!
Here’s my gluten free and corn free cream of mushroom soup, which I’ll put up in 1.5 cup servings for freezing.
Makes 4 1-cup servings or 3 1.5 cup servings. The 1.5 cup serving is comparable to 1 can of condensed cream of mushroom soup frequently used in green bean casserole or creamy chicken and rice with peas.
If you’re serving as soup, don’t forget to crumble an ounce (or two) of brie into the steaming hot bowl before serving.
- 16 ounces baby bella mushrooms (whole or sliced, doesn’t matter)
- 4-8 ounces of any other mushrooms you like (I add a wild mushroom blend available from Publix)
- 4 cloves garlic, minced
- 1/4 cup gluten free, corn free all purpose flour blend (Bob’s Red Mill Gluten Free All Purpose Flour)
- 1/4 cup of your favorite cooking oil (I use grapeseed oil)
- 1 cup whole milk or heavy cream (soy and almond milk will produce similar result; rice milk will not)
- 4 cups mushroom or vegetable broth (I use Pacific Organic Vegetable Broth when I don’t have any or enough of my fresh-made veggie stock)
- 1/4 t kosher or coarse sea salt
- 1/2 t black pepper
- Optional: 1-2 ounces of brie per serving, to be crumbled into the hot soup to melt
Add 1 T of your favorite cooking oil and 4 cloves of garlic to your stock pot over medium heat. You’ll observe the medium setting or you’ll burn your mushrooms and have a bitter soup.
Finely chop the mushrooms in your food processor (Cuisinart). If you don’t have a food processor, borrow one. You’ll thank me after your first hand-chopped or too-big-pieces batch! I find it easiest and fastest to do this in three batches, basically one batch per 8 oz container of mushrooms. Dump straight into the stock pot as you chop each batch.
Cook the mushrooms and garlic on medium for 15-20 minutes. You’ll see a lot of liquid bubble up out of the mushrooms, and your goal is to get that gone. You’ll both see the dry pan and begin to smell a slightly beefy aroma from the pot. That’s when you’re ready for the next step.
While you’re waiting for the mushroom water to cook all out, whisk together the all purpose flour and the oil; this is roux (pronounced “roo” like kangaroo), used to thicken liquids into thickened broth, cream soups or gravies. NOTE: if you find the first batch not thick enough for you, next time increase both ingredients to 1/3 cup; the more roux you use, the thicker your soup will be.
Once you’re sure all of the mushroom water is cooked out, make a hole in the mushrooms and pour in the roux. Let it bubble up for about 30 seconds and then stir it around into the mushrooms. Add the cup of milk/cream and keep stirring. It’ll look a little oatmeally at this point.
Add your vegetable or mushroom stock by 1 cup portions, stirring to combine before adding the next portion, until you’ve added 4 cups. And since that 32 oz box of stock is 4 cups, you can certainly guess your way through this step and just pour straight from the box.
Bring everything to a boil and let boil and bubble for about 3 minutes, stirring. Lower heat to the lowest setting you can and simmer for 30 minutes.
NOTE: If you’re using gluten free flour, you’ll see a “scum” or skin form on top of the soup; this is what happens when you try to get milk fats to combine with flour that has no gluten. Keep the skin; love the skin; use a whisk to re-blend the skin into the soup. This is part of how a gluten free flour thickens liquids when it has no gluten.
Turn heat off, leave the pot on the burner, and let cool before prepping individual servings for freezing or storing in a large container for refrigerator storage.
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