Updated: Nov 11, 2020
Easy to make and delicious Cream of Mushroom Soup with roasted garlic and fresh herbs!
Prep time: 20 minutes
Cooking time: 1 hour 20 minutes
Serves 6 to 8 people
Gluten/Soy Free and Lacto-Vegetarian
Forget about the stuff that comes in a can! This homemade cream of mushroom soup is fresh, full of deep flavors, delicious, and above all...100% gluten free!
During the holidays or special occasions, you may find yourself looking at a recipe that requires cream of mushroom soup as an ingredient. Sounds like a simple thing, no? Here lies the problem: most canned cream of mushroom soups use some thickening agent that contains gluten. And more often than not, it is listed as "other ingredients" or under a long scientific name no one can decipher or say. Next thing you know, you have exposed yourself or anyone with celiac disease or gluten intolerance to gluten. Not only that but... how about all those preservatives and chemicals added to keep the product "fresh"? In the end, what are we truly eating?
This recipe is just so simple. Mushrooms, garlic, fresh thyme, cream, salt, pepper, olive oil, and vegetable stock. That's it! And yet, the flavor is deep, earthy, and herbaceous.
This is a lacto-vegeterian recipe.
What is the flavor profile?
Earthy flavors with soft garlic tones and hints of aromatic herbs.
What Ingredients will I need to make this soup?
Button mushrooms, garlic, fresh thyme, a Spanish onion, gluten free flour, white wine, gluten free vegetable broth, bay leaves, heavy cream, salt & pepper, and olive oil.
What else will I need to make this soup?
A large pot, a baking tray, aluminum foil, a cutting board, a knife, a wooden spoon, and a food processor (optional).
Can I make substitutions?
You can use a medley of mushrooms. Aside from that, I would not recommend making any substitutions.
1 1/2 or 2 pounds of Button Mushrooms
1 whole head of garlic (peeled)
1 large Spanish onion (diced)
1/4 cup of white wine
6 cups of Swanson Vegetable Broth (GF)
3 bay leaves
1 cup of heavy cream
Salt & Pepper to taste
Preheat oven to 400 degrees F.
Line a baking tray with aluminum foil.
Rinse the mushrooms to remove any dirt and debris.
Line all the mushrooms on the baking tray.
Peel the garlic and add to the mushrooms. Top with some of the fresh thyme, salt, pepper, and a generous amount of olive oil.
Bake in the oven for 20 to 25 minutes. Once the time has elapsed, remove from oven and allow the mushrooms to cool down for at least 20 minutes.
Once cooled, chop the mushrooms and garlic into small pieces ( either by hand or using a food processor. Do not puree).
In a large pot over medium heat, add 4 tablespoons of olive oil.
Sauté the onions in the oil until they become translucent and start to caramelize. Add the flour and whisk well. Cook for about 1 minute to 1 1/2 minutes. Slowly add the wine while scrapping the bottom of the pan. Add the vegetable stock, about 1/2 tablespoon of fresh thyme, and the bay leaves. Allow it to come to a boil then reduce heat to a simmer. Let it simmer for about 20 minutes.
Add the mushrooms and garlic. Stir frequently. Cook for another 5 minutes.
Slowly add the cream while gently stirring everything together. The Cream of mushrooms will thicken a bit.
Add salt and pepper to taste.
Serve and garnish with fresh chopped thyme.
Printable PDF recipe below: