Cream Of Mushroom Soup...but Needs Tweeking

[Marilyn R]

I think there's hope for this to be a good cream of mushroom soup, but it's not right yet and I thought I'd ask for help.

I took 1 1/2 an oz. of dried s$#&ake mushroom caps (purchased at an oriental store), soaked them for 10 minutes, chopped them up and put them in a pot with the water they soaked in, a big hunk of garlic, chopped broccoli and salt and pepper. After that simmered for about 45 minutes, I used an Immersion blender to puree it. (Not big on gadgets, but the immersion blender was an $8 purchase recommended by a great cook, and I love it.)

The result was pretty blah. I have quite a bit left over. Should I add olive oil? Almond milk? (Can't do dairy)

Thanks for your help...

[mushroom]

You might try the addition of some basil, oregano or marjoram for seasoning, and using chicken broth instead of water to give it some more body.

[sa1937]

Here is a recipe for Condensed Cream of Mushroom Soup from Roben Ryberg's cookbook, You Won't Believe It's Gluten-Free! as well as her comments (in italic). I have not tried it yet but just added mushrooms to my grocery list. She also has a recipe for Condensed Cream of Chicken Soup.

This casserole helper isn't what you think it is. Cream in the title would lead you to believe dairy is a main ingredient, but it isn't. In fact, it barely registers -- that famous brand has less than 2 percent dairy. This recipe is not for eating as is -- if you want to enjoy a bowl of great cream of mushroom soup, please try the other recipe on page 161. However, if you need a good substitute for a non-gluten-free commercial brand to use in a casserole, this one will do the job nicely. This recipe replaces one (10 3/4-ounce) can of cream of mushroom soup.

4 ounces fresh mushrooms, chopped finely

3 tablespoons butter

1 cup water

2 tablespoons plus 1 teaspoon cornstarch or potato starch

1/4 teaspoon salt

[Marilyn R]

Thanks for the suggestion and for the recipe!

[MaryJones2]

Can you do soy? If so try soy milk.

Here's one that I've used in the past:

10 oz. mixture of button, chestnut, s$#&ake, portabello, etc. mushrooms

1 tbsp olive oil

3 tbsp butter (can use dairy free margarine)

1 small onion, finely diced

1 tbsp cornstarch (mixed with a bit of water)

2 cups chicken stock (or vegetable - Pacific and Kitchen Basics are good brands)

2 cups milk (soy perhaps)

3 fresh basil leaves, diced

3 tbsp light cream (optional)

salt and pepper to taste

fresh basil leaves to garnish

1. Separate the mushroom caps from the stalks. Finely slice the caps and finely chop the stalks.

2. Heat the oil and half the butter in a heavy pan. Add the onion, mushrooms and fry for 1-2 minutes, stirring frequently. Cover and sweat over low heat for 6-7 minutes, stirring from time to time.

3. Stir in the cornstarch and cook for about 1 minute. Gradually add the stock and milk to make a smooth, thin sauce.

4. Add the basil and season with salt and pepper.

5. Bring to a boil, reduce to simmer for 15 minutes.

6. Add cream, if using.

7. Sprinkle with fresh basil and serve hot.

[Swimmr]

I think there's hope for this to be a good cream of mushroom soup, but it's not right yet and I thought I'd ask for help.

I took 1 1/2 an oz. of dried s$#&ake mushroom caps (purchased at an oriental store), soaked them for 10 minutes, chopped them up and put them in a pot with the water they soaked in, a big hunk of garlic, chopped broccoli and salt and pepper. After that simmered for about 45 minutes, I used an Immersion blender to puree it. (Not big on gadgets, but the immersion blender was an $8 purchase recommended by a great cook, and I love it.)

The result was pretty blah. I have quite a bit left over. Should I add olive oil? Almond milk? (Can't do dairy)

Thanks for your help...

haha, I just posted this same thing on another thread, but this is an awesome cream of mushroom soup recipe. I used it to make stroganoff and it makes a large enough batch to have some to freeze afterwards. My husband L O V E D it!

Open Original Shared Link

[Marilyn R]

haha, I just posted this same thing on another thread, but this is an awesome cream of mushroom soup recipe. I used it to make stroganoff and it makes a large enough batch to have some to freeze afterwards. My husband L O V E D it!

Open Original Shared Link

Your recipe looks lovely but I can't do dairy. I hope it helps somebody else though.