Mushroom Soup

Kroger had their 16 ounce packages of fresh sliced mushrooms on clearance.  There’s nothing wrong with them, they’re just close to their expiration date.  Fresh mushrooms on clearance mean – time to make mushroom soup and time for a post about mushroom soup.

Okay, I’ll stop here for a minute and remind you we’ve been eating wheat/gluten-free for over ten years.  When we started with the gluten-free diet, I couldn’t find a cream soup that didn’t contain wheat; so we went without.  Fortunately, I eventually found Dr. Carol Fenster’s book, “Gluten Free 101 Basic Dishes Without Wheat”.  In it, she has a recipe for cream of mushroom soup.

The first few times I made it, I pretty much followed the recipe.  I liked having cream soup again to use in one-dish meals.  But, making the soup as well as the rest of the meal all at the same time wasn’t convenient.  I decided I needed to streamline the process.  I would make up a larger batch of soup, using Dr. Fenster’s recipe, and freeze it in 2 cup portions for future use.

I would recommend to everyone to try the recipe (which makes approximately 2 cups of soup) a few times before multiplying it.  You should do this for three reasons. #1:  Let’s make sure you really like the soup.  #2:  You should get a “feel” for it – how much time is involved for one batch, how it looks, the texture, everything.  #3:  This can get pricey if making a large batch, be sure you’re ready to commit.  If after a couple times you’re ready to make a larger batch, check out the paragraph below my version of the recipe.

 Below you will find a picture of Dr. Fenster’s recipe.  On the recipe, you will see some of my notes and some of the changes I’ve made to the recipe which work for my family. (Sorry.)  You should still be able to follow her recipe if you’d like to try it.  Below her recipe I have also typed my recipe for gluten-free/dairy-free cream of mushroom soup.

Brenda’s Gluten-Free/Dairy-Free Cream of Mushroom Soup

• 7 oz. fresh mushrooms
• 1/3 cup butter substitute (divided)
• 1 cup milk (rice or almond)
• 1 Tablespoon onion powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard seed
• 1/4 teaspoon garlic powder
• Dash of pepper
• 2 Tablespoons rice flour (for paste)
• 1/4 cup milk (rice or almond) (for paste)

First rinse the mushrooms in a colander. Drain all the water off.  Slice them up or put them in a food processor.  Next, saute mushrooms in a saucepan with 1 Tablespoon butter substitute.  Remove from heat, add milk and remaining butter substitute.  Add all of the spices to mixture. Stir. (I have a Calphalon 2 in 1 Immersion Blender and use that to chop up all the mushrooms as they cook so I don’t have chunky soup.)

Stir rice flour into 1/4 cup milk to form a paste.  Whisk* paste into pan and continue heating.  Whisk* till it thickens.  Remove from heat.  It’s ready to be used in your one-dish meal. (*Again, I use my Calphalon 2 in 1 Immersion Blender.) www.calphalon.com

Instructions for multiplying the cream of mushroom soup recipe:

That’s pretty much what you do, just multiply. You can double, triple, even more.  Myself?  I tend to cook with the “Go Big or Go Home” philosophy.  I multiply this particular recipe by 10.  (Don’t feel you have to do that much.)  After cooking up the larger batch, let it cool before putting it in a container(s) suitable for freezing.  I freeze it in 2 cup portions in zipper freezer bags and lay them flat in the freezer.  They store nicely that way.

Thanks for stopping and enjoy the soup!

Brenda

Disclaimer:                                 

These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know? Just read your labels!)