I originally developed this gluten-free creamy mushroom soup to use in my Gluten-Free Green Bean Casserole. But it is so amazingly delicious that it stands on its own. I would eat it every day. I think this gluten-free mushroom soup will become your favorite. It can be made with dairy-free with alternative milk and vegan parmesan cheese but dairy versions will work too. Shiitake mushrooms, Parmesan cheese and a little white wine make this a delicious burst of umami.
This is not your ordinary mushroom soup. I have layered this soup with thyme and white wine to make this a crave-worthy soup. The recipe includes instructions for adjusting the recipe to make it work in a casserole. The liquid will be reduced to make the soup significantly thicker
Soup Ingredients
Mushrooms – Dried shiitakes and criminis are my choice for this soup recipe. Criminis are the smaller version of portobello mushrooms. So if you can’t find criminis, use the portobellos, but be sure to cut it into bite-sized pieces. They have excellent flavor and umami. Feel free to substitute for your favorite mushrooms.
White rice flour is the thickener for this gluten-free creamy mushroom soup. When making a butter roux (flour and butter mixed together to thicken a sauce) it is the best gluten-free substitute for wheat flour. Brown rice flour does not have a high enough starch content and you’ll need way too much of it. I keep white rice flour around just for this purpose.
Butter – If you are dairy-free or even vegan, use a non-dairy butter substitute like Earth Balance or olive oil in place of the butter. Earth Balance is somewhat salty so you will want to reduce the amount of added salt.
Gluten-Free Creamy Mushroom Soup
This gluten-free creamy mushroom soup is elevated to new flavor heights with thyme, wine and parmesan.
Ingredients
- ½ ounce dried shiitake mushrooms
- 1 c boiling water
- ½ -¾ cup milk or milk alternative
- 3 Tbsp unsalted butter (or butter substitute)
- 4 ounces crimini mushrooms, sliced
- 2 Tbsp minced shallot
- 3 Tbsp white rice flour
- ¼ c white wine
- ⅓ c finely shredded parmesan cheese (or dairy free parmesan)
- ¾ tsp kosher salt
Instructions
NOTE: If using this soup for a casserole it will need to be much thicker. Reduce the total amount of the water/milk mixture to 2/3 cup.
- Place the dried shiitakes into a bowl and add the boiling water. Let soak for about 10 minutes.
- Meanwhile . . . Get the other ingredients ready and at your fingertips.
- Drain the remaining water from the shiitakes into a measuring cup. Press on the mushrooms to get the excess liquid out and into the measuring cup. To the measuring cup, add enough milk to bring the liquid total to 1 ½ cups.
- Chop to the shiitakes and set aside.
- Melt the butter in a medium-sized pot over a medium-high flame. When the butter gets bubbly, add the shallots and crimini mushrooms. Cook over a medium heat for about 3-4 minutes or until the shallot becomes translucent and the mushrooms soften. Keep the heat somewhat low so as not to burn the shallot.
- Sprinkle the flour into the pot and cook, stirring constantly, for 2 minutes. Add the shiitakes.
- Turn up the flame and add the mushroom water/milk mixture and the wine. Stir with a wire whisk until it starts to thicken. Turn the flame down to medium-low and cook 5 minutes, stirring often until it boils and the soup thickens. If it becomes too thick, add more milk a couple of tablespoons at a time.
- Stir in the Parmesan cheese and remove from the heat. Stir in the kosher salt ¼ tsp at a time, tasting after each addition. The Parmesan will add some saltiness and since all cheeses vary you may need to add less than the full ¾. Also, if you use a butter substitute like Earth Balance, add less salt.
Leave a Reply