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Gluten Free Cream of Mushroom Soup


Shiitake mushrooms and button mushrooms and garlic and cream and thyme, oh my.

I just made the most amazing cream of mushroom soup. I kid you not – seriously the most incredible mushroomy and flavorful warming goodness, in soup form. It is not the run of the mill mushroom soup. Two different types of mushrooms really take it to the land of deliciousness, and the garlic with thyme keep it there.

I was taking down the Christmas tree, and craving a warm filling soup. I had just purchased some shiitake mushrooms, so I thought I’d create my version of creamy earthy goodness. I simply cannot stand canned cream-of-whatever soups, and even before my gluten-free days, I avoided those canned atrocities like the plague.

(Well. Except when I was a kid. I loved them, then. But that doesn’t count. I mean…I also hated French fries and popcorn and loved microwave brownies. So consider the source.)

Back to this soup! I was prepping the mushrooms and undressing the tree. Almost simultaneously. Cause I’m good like that.

This is what I used:


Plus some of this:


While undoing this bit of winter wonder:


Cook the onions in the butter, using a large heavy-bottomed pot.


Add the chopped mushrooms. (Yes, all that butter stays in the pot. Of course.)


Cook it down. It should look like this:


Then add the garlic, thyme, and GF soy sauce, and cook.



Add the broth, and the cream.


Then, the cornstarch and water. Bring to a boil.


Then, I reduced the heat and let it simmer for about thirty minutes. I topped it with some freshly and finely shredded Parmesan and some slices of a reserved shiitake for a delicious garnish.

8 oz white button mushrooms
8 oz shiitake mushrooms (+ 2 or 3 small mushrooms reserved for garnish)
4 cups chicken broth
1 cup heavy cream
1 small yellow onion
4 oz butter
3 cloves of garlic
1/2 tablespoon dried thyme
1/8 cup gluten-free soy sauce (I use San-J GF Tamari)
1 tablespoon cornstarch
1 cup cold water
+ salt to taste
+ freshly shredded parmesan cheese for garnish

Chop onion. Add onion and butter in a heavy-bottomed 5qt pot over medium heat until onions are cooked and translucent, 10-15 minutes.
Chop mushrooms, reserving a few shiitakes for garnish. Add to the onions and cook down, another 15 minutes.
Add the three garlic cloves (minced), the soy sauce, and thyme. Cook for a minute, stirring.
Stir in the chicken broth. Then, stir in the cream. Add the cornstarch to cold water, and add that. Bring to a boil, and then reduce back to medium heat and let simmer for about 30 minutes.
Garnish with sliced shiitakes, and a sprinkle of the fresh parmesan.

Mushroom Heaven.



6 responses »

  1. This looks amazing! It’s so weird that I’ve never had a cream of mushroom soup before. I’ve had enough mushroom soup in chicken broth to choke a camel… but not creamy. I have to remember this πŸ™‚

  2. You had me at shitake.

    Using exotic mushrooms for a cream of mushroom soup is brilliant!

    Hey, before I forget, Happy New Year to you and yours!

    I have a party lined up with 35 people, the menu, and the food product is all set…I am too excited to sleep! I’ll let you know all on January 1st, after I recover. (Not recover from alcohol, no. I mean, recover from all the cooking I will be doing!)

    Ciao, bella!

    • Hey you! Ha, I love when you talk all Italian and stuff. A happy new year to you and yours!
      The shiitakes mixed with the standard buttons gave it some kind of magic mushroom flavor depth or something…I am out of mushrooms now, so I need to make another trip – I want some more soup!:)
      Good luck on your upcoming event! I’m sure it will go perfectly! Let me know how it turns out!:)

  3. This is the BEST cream of mushroom soup I’ve ever had. I did thicken it with a bit more flour than the recipe called for as I like a thicker cream of mushroom soup, but other than that, I wouldn’t change a thing. Definitely making this again and again.


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