Gluten Free Cream Mushroom soup

Gluten Free Cream Mushroom soup for dinner

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.

Gluten Free Cream Mushroom soup overhead

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.

Gluten Free Cream Mushroom soup dinner

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.

Gluten Free Cream Mushroom soup

How to make gluten free cream mushroom soup

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Gluten Free Cream Mushroom soup for dinner

Gluten Free Cream Mushroom soup

Razena Schroeder
Earthy and rich mushroom soup generously seasoned and topped with a tangy mix of lemon zest, fried mushrooms and parsley
5 from 5 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Soup
Cuisine International
Servings 6 servings
Calories 319 kcal

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
  • 1/2 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

Choose either thyme or parsley for flavoring as they taste different and may clash when used together.
If you don't have corn flour use one tablespoon of cake or plain flour. 

Nutrition

Serving: 0gCalories: 319kcalCarbohydrates: 16gProtein: 8gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 696mgPotassium: 692mgFiber: 2gSugar: 6gVitamin A: 622IUVitamin C: 10mgCalcium: 52mgIron: 1mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword simple recipe, vegetarian, winter
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52 Comments

  • Reply
    Heather
    September 10, 2015 at 7:03 am

    This looks amazing .. I can’t wait to try it!!!

    • Reply
      Razena
      September 10, 2015 at 12:16 pm

      Thanks Heather. Let me know what you think 🙂

  • Reply
    Ciao florentina
    September 9, 2015 at 4:26 am

    I love mushrooms and making a soup out of them is such an amazing way to enjoy them and get lots of nutrition. Love it!

    • Reply
      Razena
      September 9, 2015 at 3:28 pm

      Thank you 🙂

  • Reply
    Michelle@healthiersteps
    September 7, 2015 at 1:56 am

    Sounds so creamy and comforting, can’t wait to try!

    • Reply
      Razena
      September 7, 2015 at 10:30 am

      I hope you like it 🙂

  • Reply
    Patti @ CooksRecipeCollection.com
    September 6, 2015 at 11:33 pm

    This looks so yummy and delicious. I just love homemade soups.

    • Reply
      Razena
      September 6, 2015 at 11:53 pm

      Thanks Patti 🙂

  • Reply
    Brian Jones
    September 6, 2015 at 11:04 am

    Mushroom 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 🙁

  • Reply
    Hillary Reeves
    September 6, 2015 at 2:30 am

    Mmm I love mushrooms. Such an awesome way to pack lots of mushroom flavor in one meal!

    • Reply
      Razena
      September 6, 2015 at 6:26 am

      They are so versatile and add a lovely flavor to most dishes 🙂

  • Reply
    Faye Moore Wilkerson
    September 6, 2015 at 2:09 am

    I have never made mushroom soup, but this looks delicious. Pinned to try.

    • Reply
      Razena
      September 6, 2015 at 6:26 am

      I hope you like it as much as I do 🙂

  • Reply
    Oana @AdoreFoods
    September 5, 2015 at 3:17 pm

    Looks 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

    • Reply
      Razena
      September 5, 2015 at 8:15 pm

      I do the same. They add a lovely earthy flavor to most foods 🙂

  • Reply
    Rosemary @anitalianinmykitchen
    September 4, 2015 at 8:11 pm

    Mushroom soup is one of my favourites, I have never made it myself but I look forward to trying your recipe.

    • Reply
      Razena
      September 4, 2015 at 9:09 pm

      It’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.

  • Reply
    J @ A Hot Southern Mess
    September 4, 2015 at 4:56 pm

    Yum! 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!

    • Reply
      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 🙂

  • Reply
    Molly Kumar
    September 4, 2015 at 11:44 am

    WoW, with 3 different kind of mushrooms added, the taste would be delicious.

    • Reply
      Razena
      September 4, 2015 at 12:40 pm

      It is quite special 🙂

  • Reply
    Platter Talk
    September 3, 2015 at 11:14 pm

    Tantalizing, indeed! This mushroom soup looks fantastic.

    • Reply
      Razena
      September 4, 2015 at 12:40 pm

      Thank you 🙂 I hope you try it sometime.

  • Reply
    Tina Marie
    September 3, 2015 at 6:29 pm

    This is what I call Mushroom soup – not that stuff you get from a can! Yours sound so delicious.

    • Reply
      Razena
      September 3, 2015 at 6:57 pm

      Thank you. I love that it doesn’t split when you reheat the leftovers 🙂

  • Reply
    Rachel @ Simple Seasonal
    September 3, 2015 at 5:58 pm

    This 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!