Cream of Mushroom Soup (Gluten Free)

In the last few years, I’ve heard people refer to Gluten and going Gluten Free for this reason or that.  I can remember thinking, what the heck is “Gluten”?

Gluten (from Latin gluten, “glue”) is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten may also be found in some cosmetics, hair products, and other dermatological preparations.  (definition via Wikipedia)

Hmmm….

More recently though, my friend’s daughter has been told to go Gluten-Free.  This gave us the chance to learn more about what it means to be gluten-free.  I’m not going to lie, even with finding Recipes and doing a little research, I’m not 100% sure what it is, but hey, we’re learning!!  That’s the main factor here!

Recently for a Sunday Night Dinner we had Nacho night. The recipe that I planned on taking called for Cream of Mushroom Soup.  Oddly enough, it has gluten (flour) in it as the thickening agent.  Earl had recently found a recipe for Gluten Free Cream of Mushroom soup so Tbug, hubby and I decided that we were going to make our own Cream of Mushroom Soup (adapted from here) so that Moo could eat our nachos too!

Tbug’s shirt came from here!!

 

Ingredients:

  • 8 ounces fresh sliced mushrooms
  • 1/4 cup finely diced sweet onions
  • 2 minced garlic cloves
  • 3 tablespoons butter
  • 4 tablespoons gluten-free sweet rice flour
  • 1 cup low sodium gluten-free chicken broth
  • 1 cup light cream or whole milk
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • Garnish with fresh sliced basil (optional)

Preparation:

Saute mushrooms, onions and garlic with butter in a 3 quart saucepan over medium heat for about 3 minutes.

Sprinkle gluten-free sweet rice flour over vegetables and stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.

Gradually stir in gluten-free chicken broth and stir to blend.

Add cream or milk and continue to cook over medium heat until soup thickens. Season with salt and pepper to taste.

This was so simple and easy and tasted so good, I’m not sure I’ll be going back to the canned stuff.  And if you really want some on hand for a quick go to, I’ll bet you can can or freeze your own!  I need to look into this!

I plan on sharing the Nacho recipe too!  It’s super yummy!

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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