Enjoy a creamy and gluten-free homemade cream of mushroom soup made with fresh ingredients for a comforting and delicious meal.
Delicious and Healthy Mushroom Soup Recipe!
Learn how to make a delicious and gluten free cream of mushroom soup that is perfect on its own or as an ingredient in other dishes. This easy recipe is sure to be a hit with your family and friends. The creamy texture and rich flavor of the mushrooms will make this soup a go-to favorite in your kitchen.
Whether you are looking for a new recipe to try or are following a gluten free diet, this cream of mushroom soup is a great option. You can enjoy it as a comforting meal on a chilly day or use it as a base for casseroles and other dishes. Give it a try and see why this soup is a must-have in your recipe collection.
Wholesome and Delicious: Indulge in our Gluten-Free Homemade Cream of Mushroom Soup!
Hello welcome to my kitchen I’m Claire if you’re new welcome so I really enjoy watching recipe videos from a lot of us YouTubers um specifically crock pot slow cooking meals instant pot meals things like that I think they’re fabulous and really enjoy them but a lot of them use cream of mushroom or cream of chicken or cream of something condensed soup as an.
Ingredient which is a problem if like me you can’t eat gluten because a lot of them are second well all of them that I’ve ever found are seconded with wheat flour which is no good today I’m going to take you through my attempt which actually went really well I do really recommend this recipe at making homemade cream of mushroom soup it is gloriously.
Thick it is wonderfully tasty and at the end I will show you how I used it to make some delicious chicken for our dinner I hope you enjoy so I started off with my huge enamel soup pan just heating up some oil and some butter quite a large amount like a good couple of tablespoons of oil and a good chunk of butter because the mushrooms and.
Everything need quite a bit and the reason why I’m using oil and butter is just so the butter doesn’t burn um so get that melted get everything nice and toasty and then I’ve added in a whole load of chopped up celery and onions I haven’t diced everything too small because I do plan on blending this not completely smooth but quite smooth and.
Then I added 800 gr of mushrooms from my freezer why 800 gram because that’s how big the bag in my freezer was you can use any kind of mushroom you prefer um I think a nice mixture would be best um this was a mixture of just whatever came in various Too Good To Go app surprise bags that I chopped up and froze so they wouldn’t go to waste and I’m just.
Cooking the mushrooms through making sure some of the water evaporates as well once all of that is cooked through all the veggies are soft we add our seasonings I’ve got some ground black pepper going in there an awful lot of dried parsley a whole lot of oregano oregano what no I’m from Glasgow not uh the US oregano um yeah and a couple of.
Teaspoons of vegetable Boolean powder stock powder uh this is low sodium just because we’ve got small children in our household but you do you this would be better with lots of salt in it I will tell you now and four large cloves of garlic all crushed up too and we just cook all that through give it a good mix uh and let it all come together and then.
Here is the magic bit I’m not adding any slurries of cornstarch slurry or anything like that I’m just using good oldfashioned gluten-free plain flower but before we get to that I do just want to use my emosion blender to break up the bigger pieces I’m going to adjust the texture of this as the soup comes together remember this is my first time.
Making this too so it was as much of an adventure for me as it was for you but I just wanted to Blitz up most of it now and then I can always come back later and and make it a bit smoother if I want to which I did in fact end up doing so there we go we’ve got a lovely mushroom colored paste there and I ended up adding about four good probably heaping.
Tablespoons worth of just gluten-free plain flour this was the asda’s own brand and these flowers tend to be a mix of various things like tapioca rice things like that I did consider corn starch instead but I wondered that that might go a bit gummy perhaps with the quantity um so maybe you could try that if that’s what you have to hand give it.
A go but I found the gluten-free plain flour worked really well for this so all I’m doing once the flour is cooked through uh and you don’t have that sort of raw Edge to it anymore I started adding whole fat milk you could use cream it would be amazing with cream um you could use crem fresh if you wanted but that would certainly change the.
Flavor of it but full fat whole milk that worked absolutely brilliant for us and I used two whole pints of that yes old-fashioned pints that come in glass bottles from our Milkman um yeah and you can see here I’m backing with the immersion blender I just let that simmer on low for a few few minutes uh to sort of come together.
And think about life and everything thickened up beautifully the texture was not quite as I remember cream of tin soups but this was really delicious like it tasted amazing I’m aware that mushroom soup is not a sexy looking thing though right so to use some of it I’ve got I think that’s three chicken breasts in my big slow cooker I was.
Starting to run out of time to get organized for the day so super simple here I ladled on about two tins worth just eyeballing it onto this and then I cooked this on low for 5 hours it smelled incredible my house smelled amazing and at the end of it the chicken was beautifully tender it didn’t dry out at all which chicken breast sometimes.
Can do and I just I let it do its thing um with the rest of it I froze it in these Tupper wees that are sort of like little soup containers I used to use these to take um take Soup for work lunches and they’re in the freezer now so next time I need cream with mushroom soup I have it that is it after the 5 hours are done I shredded it all with a.
Fork and I just served everything with some mashed potatoes and some veggies and it was amazing everyone in the family loved it so there you go homemade cream of mushroom soup let me know if you’re going to try it yourself take care bye
