Gluten-Free Mushroom Soup Base

4.89 from 9 votes

Gluten-Free Mushroom Soup Base

You can use this as you would use any canned condensed mushroom soup in your favorite recipes. To thin this mushroom base out to a classic cream of mushroom soup consistency, reheat with a 1:1 ratio of milk, plant milk or heavy cream.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American, gluten free

Servings:

Calories: 211kcal

Author: Alina Eisenhauer

Ingredients

500 grams chicken stock (or vegetable stock)
1 tablespoon unflavored gelatin (optional)
60 grams unsalted butter (or plant butter)
50 grams 1:1 gluten-free flour blend
200 grams mushrooms, diced, fresh woody stems removed
1 teaspoon dried thyme
1 teaspoon granulated garlic
250 grams heavy cream (or cashew cream thinned to heavy cream consistency)
Salt to taste
Black pepper to taste

Instructions

Set a large, two to three-quart saucepan on high heat. Pour in the chicken stock. As soon as it comes to a boil, turn the heat down to medium. Let the stock simmer about 10 minutes, until it has reduced to half its original volume.
Mix the powdered gelatin into the hot stock with a whisk, making sure that it dissolves fully.
Set a large saucepan on medium-high heat. Add the butter. When it has melted, add in the flour and stir. Cook for 1 minute, before the roux takes on any color. Pull the pan off the heat, and whisk in half of the chicken-stock reduction. Set aside the pan for later.
Add mushrooms, thyme, garlic, salt and pepper to the remaining half of the chicken stock/gelatin reduction. Bring the mixture to a light simmer, then cover the pot and smmer about five minutes until the mushrooms are tender.
When the mushrooms are tender, pour them and the broth into the pan with the roux and heavy cream mixture. Whisk everything together until it is smooth. Bring the liquid to a simmer, and let it cook for at least five minutes, stirring to avoid sticking to the bottom of the pan and burning. This will allow the flour to cook out. You don’t want the taste of raw flour in your soup base.
Stop cooking. You do not want this to thin out. You want this to be a thick, gelatinous base, like the canned cream of mushroom soup.

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