Easy cream of mushroom soup recipe - just 10 ingredients and 30 mins. I love the earthy flavours of mushroom enhanced by bay leaf in this simple recipe. Vegan and GF.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: Continental
Servings: 2as main
Calories: 109kcal
Ingredients
1tbspbutter(use soy milk butter for a vegan mushroom soup)
2cupsmushrooms, sliced. I used portobello mushrooms but you can use other varieties like button or Italian brown mushrooms or a mix.
4clovesof garlic, smashed and chopped
2green onions, chopped
1tbspbrown rice flour
½cuprice milk
2bay leaves
Sea Salt and black pepper , to taste
for Garnish
Olive oil and fresh dill
Instructions
Heat a deep pan on medium heat. Add a big dollop of butter and let it melt. Add garlic and sauté for a minute.
If using frozen mushrooms, defrost first and then add to the pot, sprinkle a little sea salt and let the mushrooms sweat for about 10 mins. (Which is nothing but cooking the mushrooms to remove/reduce their sponginess by ‘sweating’ out the moisture).
Now add the green onions. Mix well and cook for about a couple of minutes.
Add rice flour and mix it well into the mushroom mixture. Cook for about 2 minutes to cook the flour. Add rice milk, 1 cup water, bayleaves and salt. Cook till there is a boil.
Let the mushroom soup simmer for about 5 minutes. Remove from heat, discard the bay leaf out and using a hand blender, blend the soup until smooth and thick. Season with salt and pepper.
Serve into bowls and garnish with some extra virgin olive oil and fresh dill.
Notes
I use rice milk and rice flour get the thick creamy texture of mushroom soup; making the recipe gluten-free and also dairy-free.
With soy butter instead of regular butter, this recipe can easily be adapted to make vegan cream of mushroom soup.
One serving of this creamy mushroom soups only 109 calories, half of which come from the butter. Replace it with soy butter or a light butter to further reduce the calories!