With an earthy, smoky flavor and a garnish of crispy mushrooms and chive oil, this Gluten Free Mushroom Soup is the best you'll ever have!
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
What you'll need to make this soup
- Portobello mushrooms - these are the backbone of this soup.
- White wine - I use sauvignon blanc, but feel free to use any good white wine, such as chardonnay.
- Kim's gluten free xanthan gum free flour blend - this is a new/old blend of mine. If you've been around since day 1, you might remember it. I brought it back after many requests from users.
- Shitake mushrooms - these are actually used as a garnish on top of the soup. While not necessary to make the soup, they do add a special touch and a crunch that's well appreciated in a smooth, creamy soup.
Let's make mushroom soup
Prepare the portobellos
- Step 1: Wipe the mushroom caps clean with a damp cloth and remove the stems and gills.
- Step 2: Set aside half of the mushrooms and smoke the other half at 225 F for one hour. See below for alternatives if you don't have a smoker.
Roast the shitakes
You can serve the mushroom soup as is, sans shitakes and chive oil, but if you love shitakes like I do and want to try them in a new way, these roasted shitakes are next level yum with a crunch that can't be beat.
- Step 1: Add olive oil, salt, & pepper to shitakes on baking sheet and toss.
- Step 2: Spread out into an even layer and roast at 375 F for 20-30 minutes, or until deep golden brown and crisp.
Make chive oil
- Step 1: Combine chives and olive oil in a blender and process until smooth. Let sit for one hour.
- Step 2: Pour through a fine mesh sieve into a bowl or squeeze bottle and set aside.
Finally, make the soup!
I know, I know, lots of preparing to make this soup, why would anyone wanna make it?!?! Hear me out, this soup is SO amazing, it's been loved in Disney World for many, many years for that reason. I know a lot of the above steps might look superfluous. While I assure you they are far from it, if you want to skip all of the above, you can do just that and go straight to the soup without any of the garnishments or even smoking the portobellos. It will still be a delicious soup (especially if you add ½ teaspoon of liquid smoke to compensate for the missing smoked mushrooms).
- Step 1: Chop garlic and all of the mushrooms (smoked and unsmoked).
- Step 2: Melt butter in large saucepan and add unsmoked mushrooms. Saute for 2-3 minutes. Then add garlic and smoked mushrooms and stir.
- Step 3: Add flour blend and cook until the mixture is thick and lump free.
- Step 4: Add white wine and and deglaze pan.
- Step 5: Pour in heavy cream and simmer until slightly thickened.
- Step 6: Blend using an immersion blender (or in a regular blender) until smooth. Serve with a drizzle of chive oil and a sprinkling of crispy shitakes.
Mushroom soup FAQs
Most any mushrooms found in a supermarket can be used in this soup, including portobellos, shitakes, white button, and oyster.
You may be able to use one of the new dairy-free cream alternatives, such as Country Crock, Silk, or Violife. I haven't tried any of these, however, so please substitute at your own risk.
It will last about 4 days in the fridge and up to 3 months in the freezer. It may separate when thawed, but it can be reheated and more cream can be added to re-emulsify the soup.
More gluten free soup recipes
You seriously won't be able to get enough of this Gluten Free Mushroom Soup. It's creamy, smooth, and has an earthy, smoky flavor that's top notch!
Gluten Free Mushroom Soup
Ingredients
- 6 large portobello mushrooms
- ½ cup (120g) chardonnay or sauvignon blanc
- 1 qt (946g) heavy cream
- 1 tablespoon garlic, minced
- ¼ cup (35g) Kim's gluten free xanthan gum free flour blend (a store bought blend or cornstarch may be substituted)
- ¼ cup (56g) butter
Roasted Shitake Mushrooms
- 5 oz (142g) shitake mushrooms
- 1 tbsp olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Chive Oil
- ½ ounce (14g) fresh chives
- ½ cup (108g) olive oil
Instructions
Prepare Portobello Mushrooms
- Wipe mushrooms with a damp cloth and remove the gills. Place half the mushrooms on the rack of a smoker set to 225°F and smoke for one hour. If you don't have a smoker, you can get a similar flavor by adding just ½ teaspoon of liquid smoke when the rest of the liquids are added to the soup.
- Remove from smoker and cool completely. Roughly chop all of the portobello mushrooms (smoked and unsmoked) and set aside.
Roast Shitake Mushrooms
- Preheat oven to 375°F. On a small baking sheet, toss shitake mushrooms with olive oil and salt & pepper to coat fully. Spread out into an even layer and roast until crispy and deep golden brown.
- Cool and set aside.
Make Chive Oil
- Place roughly chopped chives and olive oil in a blender and blend until smooth.
- Let rest for one hour and then strain through a fine mesh sieve into a bowl or squirt bottle; set aside until needed.
Make Soup
- In a large pot, melt butter over medium-high heat. Add the unsmoked mushrooms to the butter and saute until lightly browned, 2-3 minutes.
- Add garlic and saute until fragrant, 1-2 minutes. Add chopped smoked mushrooms and stir.
- Dump in all of the gluten free xanthan gum free flour blend and stir vigorously to coat all of the mushrooms. Cook the flour blend for one minute, stirring constantly.
- Pour the white wine and stir vigorously. The mixture will get very thick and the flour blend and wine will coat the mushroom pieces. Slowly add the heavy cream while stirring.
- Bring the mixture up to a boil, reduce to a simmer, and simmer for about 10 minutes, stirring frequently, until soup has thickened slightly.
- Remove from the heat and use an immersion blender to blend the soup until smooth. Alternatively, you can ladle the hot soup carefully into the container of a tall blender (in batches) and blend until smooth. Take care to not overfill a blender container because hot liquid expands.
- To serve, ladle into soup bowls, spoon or squirt a drizzle of the chive oil on top, and sprinkle the crunchy shitake mushrooms in the middle. Serve immediately.
Notes
Adapted from Disney Parks
Leave a Reply