Cream Of Mushroom Soup (Gluten-free, Vegan optional)
A super creamy, rich, and delicious cream of mushroom soup (with tons of recipe versatility). A combination of mushrooms, a creamy element, veggie stock, and several spices - for a simple but delicious, comforting, appetizer, side, or main! This recipe is gluten-free, wheat-free, soy-free, and optionally dairy-free & vegan!
First, roughly chop the garlic and onion and wipe and thinly slice the mushrooms.
In a pan, fry the onion and garlic over low-medium heat until they soften and brown slightly.
Add the sliced mushrooms and cook for 7-8 minutes until they soften.Chef's note: You can sautee the mushrooms for longer to brown and caramelize them, to add more depth of flavor, or just until lightly fried.
Add the salt, pepper, nutmeg, and veggie stock and cook for a further minute.
In a food processor, add the mushroom mixture and the creamy element, and blend until the desired consistency (I usually blend until smooth and creamy).Chef's note: You can also leave this soup unblended. If so, combine all of the ingredients in a pot over the stovetop and heat over medium-high heat until warmed through.
Taste the soup and adjust any of the seasonings as necessary and then serve!
How To Store
Any leftover can be stored in the fridge for between 4-5 days.To freeze the soup, allow it to cool and then freeze in freezer-safe bags or containers for between 2-3 months.Reheat the soup in the microwave or over the stovetop. You may need to add a little more cornstarch (make a slurry with cornstarch and water, then mix into the soup as it heats) to thicken the soup.
Don’t rinse/wash your mushrooms! They'll soak up the liquid and won't brown or caramelize at all. Just wipe them off with a cloth/kitchen towel.
Adjust the amount of salt used based on personal and dietary preference.
For extra creaminess, you can throw in a handful of cashews to the blender when blending. If your blender isn’t high-speed, then soak them in hot water for 30-60 minutes beforehand.
To thicken the soup without a thickener, you can simmer it on the stovetop after blending. The longer you simmer the soup, the more it should reduce and thicken.
For a lower-fat option, you can use other non-dairy milk options in place of the cream element - such as soy milk or oat milk, though it will be lighter and not as creamy. However, you’ll then likely need to add cornstarch to thicken the soup.
For a chunkier soup: You can choose whether to blend none, some, or all of the soup. You can also adjust the blending time to get your preferred consistency. I love a super creamy mushroom soup - so I often blend it all and top with some additional crispy sautéed mushrooms.
Herbs - Thyme, parsley, tarragon, rosemary, and Italian blend are some of my favorite options. However, oregano, sage, basil, dill, chives, and cilantro will also work.
Spices - such as chili powder or smoked paprika work well.
Alcohol - dry red or white wine or some medium sherry.
For Umami - Soy sauce, tamari (gluten-free), or miso paste add an amazing depth of flavor.
Thickener - You can create a cornstarch or arrowroot slurry and add to the soup while it heats on the hob (to activate it).