I originally developed this gluten-free creamy mushroom soup to use in a 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 it with thyme and white wine to make this a crave-worthy soup. The recipe includes instructions for adjusting the it to make it work in a casserole. The liquid will be reduced to make the soup significantly thicker
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. Just be sure to cut them 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 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.
The thickening power of white rice flour is not consistent among brands so your soup may be thicker or thinner than mine. It is much easier to thin out the soup than it is to thicken a soup that is too thin. So I have purposely erred on the side of too thick. It is very likely that you will have to add more milk. Add more until you like the consistency, then add the salt.
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.