Gluten Free Cream of Mushroom Soup Recipe

Ingredients

Serves 4 to 6

• 6 cups gluten-free, no-salt chicken broth
• 4 ounces dried porcini mushrooms
• ¼ cup unsalted butter
• 2 shallots, finely chopped
• 12 ounces crimini mushrooms, sliced
• 3 garlic cloves, minced
• 3 tablespoons gluten-free all-purpose flour
• ½ cup dry sherry
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped, fresh thyme
• 1 cup heavy cream
• ¾ teaspoon sea salt
• 1/8 teaspoon freshly cracked black pepper

Instructions

1. In a large pot, bring the chicken broth to a boil.
2. Add the dried porcini. Boil for one minute and then turn off the heat.
3. Allow the mushrooms to soak for one hour, then strain the mushrooms from the broth.
4. Chop the mushrooms finely and reserve the broth in a bowl.
5. Wipe out the pot with a paper towel.
6. In the pot, heat the butter on medium-high until it bubbles.
7. Add the shallots and crimini mushrooms and cook, stirring occasionally, until the mushrooms begin to brown (about six minutes).
8. Add the garlic and cook, stirring constantly, for 30 seconds.
9. Add the flour and cook, stirring constantly, for one minute.
10. Add the sherry. Cook, stirring constantly, for one minute.
11. Add the mushroom, the reserved broth, the chopped porcini mushrooms, the mustard, thyme, salt, and pepper.
12. Bring to a simmer, stirring occasionally.
13. Simmer, stirring, until the soup begins to thicken, one or two minutes more.
14. Reduce the heat to medium-low.
15. Stir in the heavy cream.
16. Cook, stirring, for one minute more.

Variations

Try the following variations.

• You can use any type of fresh mushrooms here, such as shiitakes. However, you may want to stick with the dry porcini mushrooms because they have lots of flavor.
• Replace the thyme with an equal amount of chopped, fresh rosemary.
• Make this vegetarian by adding vegetable broth instead of chicken broth.
• Replace the dry sherry with dry white wine or dry red wine, such as chardonnay or cabernet Sauvignon.
• Use six cups of this soup to make gluten-free green bean casserole.

Storage

Store in the fridge for up to three days or in the freezer for up to six months. Reheat on medium on the stovetop.