Gluten Free Cream Mushroom soup
Earthy and rich mushroom soup generously seasoned and topped with a tangy mix of lemon zest, fried mushrooms and parsley
Recipe PDF
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
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.
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