Gluten Free Condensed Cream Of Mushroom Soup Recipes

GLUTEN-FREE CONDENSED CREAM OF MUSHROOM SOUP RECIPE

Steps:

• Put all ingredients except the mushrooms into a blender or food processor and pulse until smooth.
• Add mushrooms and pulse 2-3 times until mushrooms are chopped.
• Pour the mixture into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time.
• If not thick enough, add 30 seconds and whisk again.

GLUTEN FREE CREAM OF MUSHROOM SOUP (CONDENSED)

Steps:

• In a medium saucepan sauté onion and mushrooms in butter over medium heat until browned. Stir in spices and broth.
• Separately, whisk together half & half and gluten free flour. Pour into the soup and stir. Once soup begins to thicken (about 5 minutes), remove from heat.

GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER

Steps:

• Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

GLUTEN FREE CONDENSED CREAM OF MUSHROOM SOUP

Steps:

• Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth.
• Add mushrooms and pulse 2-3 times until mushrooms are chopped.
• Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again OR.
• Pour into a 2-quart saucepan & cook on medium high while whisking until desired thickness.

GLUTEN FREE CREAM OF MUSHROOM SOUP

Steps:

• In a medium-size saucepan, heat the olive oil over medium-high heat. Add the mushrooms and shallots, stirring to combine after each addition.
• Cover the pot and cook until the shallots are translucent and the mushrooms are fork tender (about 4 minutes). Remove the lid, transfer about 1/2 cup of the cooked mushroom mixture to a small bowl. Set it aside.
• To the same medium-size saucepan, add the butter and melt over medium heat. Add the rice flour, pepper, and salt, and whisk to combine well.
• The mixture will clump at first, and then smooth. Cook this roux over medium heat, whisking constantly, until the mixture smells more fragrant (about 1 minute).
• Stirring constantly, add the stock to the roux. Continue to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth.
• Bring the mixture to a simmer, and cook, uncovered, stirring occasionally. Continue to cook until the soup is reduced by about one-quarter (about 7 minutes).
• Remove the saucepan from the heat. Using an immersion blender, puree the soup until smooth. To thin the soup, add more stock by the tablespoon until it reaches the desired consistency.
• Add the remaining mushrooms, and stir to combine. Serve immediately with the optional fresh chopped parsley for garnish.