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This gluten free cream mushroom soup combines dried and fresh mushrooms with vegetable stock and cream for an indulgent, hearty and earthy bowl of goodness. It is deliciously creamy and brings back memories of childhood.
For this recipe I use a combination of a few types of fresh mushrooms including portobellini, brown mushrooms, white button, oyster and shimeji mushrooms as well as a handful of dried porcini or shitake mushrooms. If you do not have dried mushrooms, don’t fret. You may not have the same depth of flavor but the soup will still taste great using chicken stock.
I did not want a typical gluten free cream mushroom soup but did want to add a hint of decadent luxury. To achieve this I made a brown butter roux and added the mushroom broth and lastly the cream, to prevent the cream splitting.
The gluten free cream soup has just enough texture and flavor contrasts to hit the spot. Leftovers, if any, can be frozen and reheated later (after defrosting in the refrigerator), without any change in the flavor. Don’t forget to add the lemon juice and chopped parsley before serving for an extra punch of flavor.
While writing this post I remembered my very first taste of cream of mushroom soup…
Our neighbors had invited us to a holiday resort near Hermanus in South Africa, for Christmas lunch. I was not feeling very well after a spending much of the day in the swimming pool under the hot summer sun, but my parents couldn’t leave me behind, alone in the rondavel. Christmas dinner was being served in the ballroom (the sports hall all dollied up for the occasion), but they were overbooked and set up a few tables in the main dining room and reception area of the resort.
The first course was the most delicious thing I had ever tasted: Cream of mushroom soup! I don’t remember anything else on the menu :). As a five year old who had never tasted cream of mushroom soup before, it was the most exotic thing I could imagine.
In our family home, vegetable and split pea soup with lamb or beef were usually the order of the day, and preferred by everyone else in the household. I was the only one who was not really a fan, until the first time I ate Lentil soup in Istanbul on my first visit in March 2000. It was practically obligatory to add a squeeze of lemon to any type of soup served as a first course with lunch or dinner. The acidity of the lemon appeared to enhance the flavors of the slowly cooked vegetables and made it dance on the tongue. I have loved soup ever since.
This gluten free cream mushroom soup recipe combines dried and fresh mushrooms with vegetable stock and cream for an indulgent and warming dish that is hard to beat. The colour of the soup will depend on the type of mushrooms that you use and whether or not they have dark gills.
This recipe was first published in 2015 and has been updated.
How to make gluten free cream mushroom soup
More recipes you may like:
- Incredibly Easy Vegan Red Lentil soup
- Luscious Creamy Chicken Corn soup recipe
- Mouthwatering Velvety Prawn Coconut Curry Soup
- Homemade Farmhouse White Bread recipe
- Gluten Free Keto Almond Coconut bread
Gluten Free Cream Mushroom soup
Ingredients
- 4 dried porcini or shitake mushrooms
- 250 ml boiled water approximately 1 cup
- 45 ml vegetable oil approximately 3 tablespoons
- 45 g butter approximately 3 tablespoons
- 1 onion finely chopped
- 5 ml chopped parsley approximately 1 teaspoon
- 250 grams portobellini mushrooms reserve 3 for garnish
- 250 grams white button mushrooms reserve 3 for garnish
- 100 grams brown mushrooms reserve 2 for garnish
- 3 cloves garlic finely sliced
- 1000 ml chicken or vegetable stock
- 5ml salt approximately 1 teaspoon
- freshly ground black pepper to taste
- 5 ml fresh thyme OR parsley finely chopped; approximately 1 teaspoon
- 30 ml butter approximately 2 tablespoons, divided
- 5 ml corn flour approximately 1 teaspoon
- 125 ml creme fraiche or fresh cream
- ½ lemon zest and juice
Garnish
- 15 g butter approximately 1 tablespoon
- 100 g shimeji mushrooms half a pack
- salt and pepper
Instructions
- In a small bowl, cover the dried mushrooms with a cup of boiling water to completely submerge them and let soak for at least 20 minutes until ready to be added to the soup.
- Remove the fresh mushroom stems and chop the caps into a small dice. The stems can be frozen and used later in another dish.
- In a pot, melt the butter in the oil and add the onion and parsley and sweat for 10 minutes on medium heat.
- Next, add the chopped mushrooms and sauté for 10 minutes before adding the sliced garlic.
- When the mushrooms start to release their liquid, add the soaked dried mushrooms that have been chopped up and continue cooking until all the liquid has disappeared.
- Add the strained soaking liquid to the mushrooms in the pot with a teaspoon of salt and pepper to taste.
- Add the stock and parsley and then bring to the boil and reduce the heat to a simmer for 20 minutes, then remove from the heat.
- Set aside a cup of the broth without any mushroom pieces for the roux.
- Finely slice the reserved mushrooms and sauté in a hot pan with 1 tablespoon of butter until browned at the edges.
- Remove the mushrooms from the pan and add the other tablespoon of butter.
- To the melted browned butter add a tablespoon of cornflour and stir quickly to cook the roux.
- Add the reserved broth a little at a time and whisk continuously until the sauce is thick and smooth.
- Add the cream and simmer for another minute.
- Blend the soup with an immersion blender or in a stand blender until smooth, adjusting the seasoning if required.
- Add the creamy roux to the soup and blend again.
- Return the soup back to the heat until it comes to a bubble, before serving.
- Cook the shimeji mushrooms in the tablespoon butter and season with salt and pepper.
- To serve garnish each bowl with a few mushrooms, a sprinkling of parsley, a pinch of lemon zest and a squeeze of lemon juice in the centre. A few slices of crusty bread on the side will be good too.
Notes
Nutrition
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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52 Comments
Heather
September 10, 2015 at 7:03 amThis looks amazing .. I can’t wait to try it!!!
Razena
September 10, 2015 at 12:16 pmThanks Heather. Let me know what you think 🙂
Ciao florentina
September 9, 2015 at 4:26 amI love mushrooms and making a soup out of them is such an amazing way to enjoy them and get lots of nutrition. Love it!
Razena
September 9, 2015 at 3:28 pmThank you 🙂
Michelle@healthiersteps
September 7, 2015 at 1:56 amSounds so creamy and comforting, can’t wait to try!
Razena
September 7, 2015 at 10:30 amI hope you like it 🙂
Patti @ CooksRecipeCollection.com
September 6, 2015 at 11:33 pmThis looks so yummy and delicious. I just love homemade soups.
Razena
September 6, 2015 at 11:53 pmThanks Patti 🙂
Brian Jones
September 6, 2015 at 11:04 amMushroom soup is one of my favourite dishes and this sounds excellent, I think I would add some dried mushrooms in some water just to intensify the flavours a litke as I cant get oyster mushrooms here very often 🙁
Hillary Reeves
September 6, 2015 at 2:30 amMmm I love mushrooms. Such an awesome way to pack lots of mushroom flavor in one meal!
Razena
September 6, 2015 at 6:26 amThey are so versatile and add a lovely flavor to most dishes 🙂
Faye Moore Wilkerson
September 6, 2015 at 2:09 amI have never made mushroom soup, but this looks delicious. Pinned to try.
Razena
September 6, 2015 at 6:26 amI hope you like it as much as I do 🙂
Oana @AdoreFoods
September 5, 2015 at 3:17 pmLooks soooo good! I love mushrooms and I tend to add them in most of my dishes. Funny thing, I never made mushroom soup before. Saved to try it
Razena
September 5, 2015 at 8:15 pmI do the same. They add a lovely earthy flavor to most foods 🙂
Rosemary @anitalianinmykitchen
September 4, 2015 at 8:11 pmMushroom soup is one of my favourites, I have never made it myself but I look forward to trying your recipe.
Razena
September 4, 2015 at 9:09 pmIt’s one of the easiest soups to make and I think that’s probably why many of us have never tried it ourselves. It took me a long time and many unsatisfying mushroom soups outside before I finally did it myself… and I am happy that I finally did.
J @ A Hot Southern Mess
September 4, 2015 at 4:56 pmYum! My grandmother used to make a soup that looked very similar to this one and it was delicious! I can only imagine how yummy this soup tastes!
Razena
September 4, 2015 at 4:57 pm🙂 I hope you try it sometime and let me know if it comes anywhere close to the memory of your grandma’s soup 🙂
Molly Kumar
September 4, 2015 at 11:44 amWoW, with 3 different kind of mushrooms added, the taste would be delicious.
Razena
September 4, 2015 at 12:40 pmIt is quite special 🙂
Platter Talk
September 3, 2015 at 11:14 pmTantalizing, indeed! This mushroom soup looks fantastic.
Razena
September 4, 2015 at 12:40 pmThank you 🙂 I hope you try it sometime.
Tina Marie
September 3, 2015 at 6:29 pmThis is what I call Mushroom soup – not that stuff you get from a can! Yours sound so delicious.
Razena
September 3, 2015 at 6:57 pmThank you. I love that it doesn’t split when you reheat the leftovers 🙂
Rachel @ Simple Seasonal
September 3, 2015 at 5:58 pmThis recipe sounds so good! I remember the first time I tried mushroom soup. At first I was skeptical, but thought I’d give it a go because I found myself in Kennett Square, PA, for an unrelated to mushroom reason. (This little town is apparently the mushroom capital of the world) Well, after that I decided that mushroom soup is amazing! You’ve inspired me to give making my own mushroom soup a try!
Razena
September 3, 2015 at 6:58 pmI’m sure you won’t be sorry. Homemade mushroom soup is so flavorful and perfect for cooler weather.
Byron Thomas
September 3, 2015 at 5:02 pmI’ve been looking for a good mushroom soup recipe. This one looks fantastic. I love the deep colour!
Razena
September 3, 2015 at 6:56 pmYou are too kind. I hope you try it 🙂
Melanie @ Nutritious Eats
September 2, 2015 at 11:33 pmThat sounds delicious. I have only used dried mushrooms once and they really do pack the flavor.
Razena
September 3, 2015 at 4:06 pm🙂 Thank you. The dried mushrooms add a depth of flavor that you don’t get in the fresh mushrooms.
Chris @ SimpleFood365
September 2, 2015 at 10:58 pmOh, this sounds so good! I love a good mushroom soup and this one is anything but typical! YUM!
Razena
September 3, 2015 at 4:07 pmThank you 🙂 I hope you try this recipe 🙂
Leslie
September 2, 2015 at 5:10 pmMushroom soup can either have a great depth of flavor or be a little flat. This recipe is clearly packed with flavor, browned butter and assorted mushrooms, yum!!
Razena
September 2, 2015 at 6:36 pmAgreed. You can’t go wrong with fresh and flavorful ingredients.
Sarah
September 2, 2015 at 4:28 pmI have a confession to make….I’ve never had mushroom soup before! This sounds too good to pass up though so I’m going to have to give it a try
Razena
September 2, 2015 at 6:37 pm🙂 I don’t blame you, since more often than not it looks like dirty dishwater (homemade or bought). This soup has a lovely rich earthy tone and flavor so even if you’ve never had it before, you will certainly want to make it again.
Noor
September 2, 2015 at 3:02 pmMushroom soup is one of my absolute favs. But I’ve only ever had it in restaurants. I reckon with this amazing recipe, it’s time to make it at home 🙂
Razena
September 2, 2015 at 6:33 pmTry this and I am sure you will never want it at a restaurant again 🙂
Claudia | Gourmet Project
September 2, 2015 at 2:07 pmcozy + delicious, perfect combo!
Razena
September 2, 2015 at 6:34 pmIndeed!
Renee
September 2, 2015 at 11:17 amHomemade mushroom soup is so good! I always thought I’d didn’t like mushroom soup, and I didn’t until I finally had it homemade.