A bowl of cream of mushroom soup is a godsend whenever you want a hearty soul-warming dish. It is also a very quick lunch recipe to pamper your senses and keep you satisfied for hours.
The Basics of this Recipe
This gluten-free creamy mushroom soup addresses people who are on a gluten-free or low-carb diet. It is, in fact, a keto soup you can upgrade if your lifestyle agrees with both gluten and carbs.
Some may recommend you use a can of creamy mushroom soup, but the best mushroom soup recipes obviously contain fresh mushrooms. This recipe also leaves little room for mistakes but plenty of space for your cooking creativity to take over.
Replacements and Alternatives to this Gluten-Free Mushroom Soup
* Because it is gluten-free, this mushroom creamy soup does not contain any flour or ingredients with carbs as most other soups do. Nevertheless, if the diet is not an issue and you want a thicker, creamier soup, you can add 1 – 2 potatoes to it for a richer texture.
* Most mushroom soup recipes contain milk. Since this is a gluten-free cream of mushroom soup and it needs some heartiness to it, we used only heavy cream and not a drop of milk.
* This recipe also features nutmeg. It is not, however, mandatory, as not many people like it. If you do not have any nutmeg powder in the house, you can do without.
* The best cream of mushroom soup should contain a variety of mushrooms. We recommend a mix of champignon mushrooms, oyster mushrooms, Portobello, porcini, etc. However, if you have only one variety, use those without any stress.
* This recipe requires you to use vegetable broth. You can replace it with chicken broth if you want more flavor and more protein, or with plain water, if you do not have any stock around and want to keep the soup on the low-calorie side of eating.
- Champignon mushrooms - 2.6 lbs. (1.2 kg), caps and stems, sliced or chopped
- Butter - 1.7 oz. (50 grams)
- Heavy cream - 18 oz. (500 grams)
- Onions - 2-3 medium or small ones, chopped
- Garlic cloves - 4-5, minced
- Vegetable broth/chicken broth/water - 67 fluid oz. (2 liters)
- Salt and pepper to taste
- Parsley/dill - 1 tbs, chopped
- Thyme, sweet paprika powder to taste
- Grated Parmesan cheese - 3.5 oz. (100 grams)
- OPTIONAL: 1/4 tsp nutmeg
- OPTIONAL: 2 medium potatoes, peeled, washed, and chopped
1. Wash the mushrooms in cold water;
2. Separate the caps from the stems and slice everything; put the mushrooms in a bowl;
3. Remove the skin on the onions and chop them; put them in a bowl;
4. Remove the skin on the garlic cloves and mince them; put them in another bowl.
5. Turn on the stove on low heat.
6. Put the pot on the stove, add the butter and stir until melted but not burnt;
7. Add the chopped onions in the pot and stir until they get translucent;
8. Add the garlic and the mushrooms and stir constantly to sauté everything for 5-10 minutes, or until the mushrooms are moist and left plenty of water in the pot;
9. Add the salt, pepper, and herbs/spices to taste;
* OPTIONAL: If you use potatoes, put them in the pot at this moment.
10. Add the vegetable/chicken broth or water and stir;
11. Let the mushroom soup boil for 20 minutes, stirring occasionally, until the mushrooms and/or potatoes are soft;
12. Turn off the stove and let the mushroom soup chill for 5 minutes;
13. Slowly pour in the heavy cream and stir with a spoon until incorporated;
14. Add the grated parmesan and keep stirring;
15. With the blender stick on slow-to-medium speed, pasteurize the broth into a creamy mushroom soup;
16. Taste the cream and add more salt, pepper, or spices until you get the taste you prefer;
17. Put the soup in bowls and decorate with a few slices of fried mushrooms, a few parsley/dill fresh leaves, and a sprinkle of sweet paprika powder.
Gluten-Free Cream of Mushroom Soup Recipe: Tips and Tricks
* As we mentioned in our Keto Pizza Recipe with Mozzarella Crust, mushrooms leave a lot of water behind when they cook. Luckily for you, for this recipe, the more mushroom juices you gather in the pot, the more flavorful the soup becomes.
* This recipe requires you to use a blender stick, but in case you don’t have one, a regular blender should do. If you don’t have any of these tools, it’s perfectly fine, you will have a fully textured soup to eat and share with your loved ones.
* If your creamy soup is a bit too liquid for your taste, you can thicken it with more grated parmesan or hard cheese of your choice.
Amount Per Serving: Calories: 533
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Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.