Tuesday, May 08, 2012

Cream Of Mushroom Soup From Scratch Gluten Free

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I had told you not to long ago I have this little soup habit!
Ok maybe a medium sized soup addiction..Please don't tell my husband I really don't want to quit my habit and go to soups anonymous.
I happened to have ordered more mushrooms from the farm last week not noticing I still had 1 pound of criminis still in the fridge..Oops! Dang it! I guess we will just have to have soup for dinner since I still had left over stock from making Italian Wedding Soup. Even Mas loved this soup, the kid had seconds and he's always the one who eats the least!

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Saute onions and garlic in olive oil and butter until onions start to caramelize.
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Add chopped mushrooms, thyme, salt, pepper and saute.
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Mushrooms should start to become brown.
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Add 4 cups chicken broth, and 1 teaspoon worcestershire sauce and  bring to a simmer, turn heat to low. Simmer soup covered for 1/2 hour.
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Add 4 cup soup mixture and puree in the blender.
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It will look like this.
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Add puree back to the soup and return to a simmer over low.
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In a small bowl add cornstarch. Stir in 1/4 cup of broth at a time, making sure the cornstarch is lump free between additions. In total you will have added 2 cups stock.
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The mixture will look like this.
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While stirring pour in the cornstarch mixture. Return to a simmer over low heat and cook an additional 5 minutes while stirring.
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Remove from heat and add parsley.
(At this point the soup was delish, I almost didn't add the cream!)
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Then add cream, half & half or half and half & half greek yogurt.
(I used 1/2 half &half  and 1/2 greek yogurt this time to cut back on calories. The greek yogurt does leave a little tang to the soup which cream or half and half alone would be a bit sweeter. Hubby and kids said they liked it with the yogurt.)
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It should look like this.
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So good! 


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Cream Of Mushroom Soup From Scratch Gluten Free

Recipe by Serena Bakes Simply From Scratch
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Gluten Free Cream Of Mushroom Soup recipe. So much tastier and healthier then the canned Cream Of Mushroom Soup. Recipe includes step by step instructions and photos.
Prep time: PT15M
Cook time: PT35M
Total time: PT50M
Yield: 4 Servings
Calories per serving: 302
Fat per serving: 20
Ingredients
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 1/2 whole Onion, Diced
  • 5 cloves Garlic, Minced
  • 1 pound Crimini Mushrooms, Chopped
  • 1 teaspoon Thyme, Dried
  • 1 teaspoon Pepper Or To Tase
  • 1/2 teaspoon Salt, Or To Taste Dependent On Broth
  • 6 cups Chicken Stock (Gluten Free)
  • 1 teaspoon Worcestershire Sauce (Gluten Free)
  • 1/2 cup Cornstarch (I use Organic GMO free found over in the health food section)
  • 1 handful Parsley, Chopped
  • 1 cup Half & Half ( For reduced calories I used 1/2 Half &Half and 1/2 Plain Greek style yogurt, it leaves a slight tang to the soup from the yogurt but is still nice and thick.)
Cooking Directions
  1. In a large stock pot add butter, olive oil, onions and garlic. Saute until onions are caramelized. Add mushrooms, thyme, pepper and salt, cook about 5-8 minutes until mushroom start to brown.
  2. Add 4 cups stock and worcestershire sauce. Bring to a simmer over medium heat and reduce heat to low. Simmer soup covered for 30 minutes.
  3. Remove 4 cups mushroom mixture to a blender. Puree mushroom mixture and add back to the pot, return to simmer over low.
  4. In a small bowl mix cornstarch and stock 1/4 cup at a time until lump free, until 2 cups stock has been incorporated.
  5. While stirring over low heat pour cornstarch mixture into the soup mixture. Stir until thickened an additional 5 minutes.
  6. Remove from heat. Add parsley and cream.

11 comments:

  1. This looks so tempting, I am going to have to make this! Thank you for sharing :)

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  2. What a great way to use up leftover mushrooms! Best thing: you don't have to buy the canned stuff... Thank you for sharing, my friend!!!

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  3. Is your husband reading your blog? He will probably know this if he sees your post...

    Homemade soup is always good and your mushroom soup look wonderful. No wonder your kids will have seconds... I would.

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    1. I think he more eats what I make then actual reads the blog..lol!

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  4. This looks so delicious! very comforting! I look forward to trying this recipe!

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  5. This delicious mushroom soup is my favorite & homemade is always the best! YUM! :)

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  6. I love creamy mushroom soup and this looks amazing!

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  7. creamy soup and nice without chicken stock. Thank you for your nice words.

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  8. I'm a soup-holic - I can't think of anything nice for lunch or a light dinner with salad. Extra mushrooms are always a bonus.

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  9. I have always wanted to be able to make cream soups from scratch. This looks super yummy. Thanks so much for linking up to Creative Thursday this week. I can't wait to see what you link up next week. Have a wonderful weekend.

    Michelle

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  10. Oh fantastic - mushrooms make for such earthy dishes so making a soup out of them is just extra flavorful. Love that you used your own stock, this soup definitely looks extra rich.

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