Gluten Free Cream of Mushroom Soup
A rich mushroom soup made with fresh or dried mushrooms, stock, aromatic vegetables, cream and a splash of marsala or dry sherry. Makes about 6 cups.
Servings: 6 servings
Calories: 329kcal
Cost: $10
Equipment
- Blender
- 3 quart sauce pot
- chefs knife
- 1 8 inch cast iron pan or oven-safe pan or a 12 inch cast iron pan or baking sheet for roasting fresh mushrooms
Ingredients
Soup
- 1 oz (28g) dried mushrooms or 12 oz fresh mushrooms
- 4 cups chicken stock or mushroom stock preferably homemade, warmed
- Generous splash of dry marsala or sherry or dry white wine
- 4 oz yellow onion 1 medium onion, diced ½ inch
- 4 oz leek tender white and green parts only, diced ½ inch
- 4 oz celery two ribs, ends trimmed, diced ½ inch
- 1 bulb Roasted garlic, mashed optional
- 4 tablespoons unsalted butter or mild cooking oil like grapeseed divided
- ¼ cup long grain white rice
- 1 cup heavy cream or more to taste, up to 2 cups
- Kosher salt to taste
Garnishing
- Extra virgin olive oil
- Fresh ground black pepper
- 1 Tbsp Mixed mushroom salad or a few sauteed, sliced mushrooms see recipe notes
Instructions
- You can use fresh mushrooms, dried mushrooms, or a mix of both.
Using Dried Mushrooms
- Preheat the oven to 350 F.
- Cover the dried mushrooms with the stock and allow to rehydrate until softened, about 10 minutes. Swish the mushrooms around to remove clinging grit. Squeeze the mushrooms dry, remove to a cutting board and mince with a chef’s knife.
- If you find mincing tedious just roughly chop the mushrooms as they'll be pureed.
- Put the chopped mushrooms in a oven-safe pan (cast iron) with a pinch of salt and 1 tablespoon of cooking oil. Bake, stirring occasionally until browned and aromatic, about 25 minutes. You can reserve two tablespoons of mushrooms for a garnish to stir in at the end, or just puree them all.
- Strain the mushroom soaking liquid or make sure to not add the last tablespoon or two where the grit will settle.
Building the Soup
- Heat the butter, leek, celery, and onion in a 3 quart soup pot over medium heat for 2-3 minutes until translucent. Add the rice, stir, and continue cooking.
- Cook slowly, stirring occasionally until the vegetables are completely cooked, about 10 minutes. Deglaze with the sherry, add the chicken stock mushrooms and mushroom soaking liquid and simmer on the lowest heat until the rice is tender, another 10 minutes.
- Add half the cream and puree the mixture in a highspeed blender until very smooth, 1-2 minutes. Taste and adjust the seasoning for salt as needed. If you want the soup creamier, add the rest of the cream.
- Add the reserved mushrooms if using, transfer to a container to cool, then refrigerate. The soup will last for about a week.
- Serve the soup in pre-warmed soup bowls with a drizzle of olive oil and fresh cracked black pepper, fresh cut chives, or any other garnishes you'd like.
Using Fresh Mushrooms
- Quarter 12 oz fresh mushrooms, toss with 1 tablespoon cooking oil and a small handful of fresh thyme sprigs. Roast at 400 F for 25 minutes or until browned. Discard the thyme sprigs.
- Follow the recipe for the soup above, using only 1 tablespoon of rice.
Freezing and Storing
- The soup freezes well. After it's thawed, puree it in a blender to ensure it's emulsified, whisk, warm and serve.
Video
Notes
Dairy Free Cream of Mushroom Soup
Use cooking oil like mild olive oil instead of butter. When pureeing, drizzle in ½ cup of oil, thinning the soup with a little stock as needed until you like the consistency. Mushroom Soup with Fresh and Dried Mushrooms Use 8 oz fresh mushrooms, ½ oz dried, and two tablespoons of rice. Mixed Mushroom Salad Roast 4 oz of mixed mushrooms until just cooked, cut them into bite sized pieces and season with extra virgin olive oil, whole fresh thyme leaves, salt, pepper, and a few drops of champagne vinegar. Small mushrooms like beech mushrooms should be quickly sautéed so they don't overcook.Nutrition
Serving: 6oz | Calories: 329kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 321mg | Potassium: 431mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1222IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 1mg