5 Ingredient Gluten Free Cream Of Mushroom Soup Recipes
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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- Melt the butter in a medium saucepan over medium high heat. Add the mushrooms, cooking and stirring until they are soft and the liquid has evaporated, about 6-7 minutes. Add the garlic, salt, pepper, onion powder and saute for 30 seconds longer.
- Whisk together chicken broth with the cornstarch. Add to the mushrooms and cook, stirring continuously until very thick, about 1 minute.
- Stir in ½ cup milk and cook and stir one minute longer. For condensed soup, remove from the heat, cool, and refrigerate or freeze in an airtight container.
- To make the soup, over medium-low heat, add an additional 1 ½ cups milk, cooking and stirring until hot and thickened. Season with salt and pepper to taste.
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