My Kosher Cooking

Gluten-Free Creamy Mushroom Soup

Creamy mushroom soup with visible sliced mushrooms and flecks of thyme in a white bowl
dairy vegetarian gluten-free soup

Brown a mix of mushrooms, then simmer with onion and thyme. Cornstarch thickens the soup, and cream gives it a smooth finish while leaving plenty of mushroom pieces.

Ingredients

  • —24 oz mushrooms total, chef sampler plus white mushrooms
  • —3 tbsp butter
  • —1 large onion, diced
  • —3 cloves garlic, minced, or 3/4 tsp granulated garlic
  • —3 tbsp cornstarch
  • —6 cups certified gluten-free vegetable broth, or water, divided
  • —1 1/2 cups heavy cream or half-and-half
  • —1 1/2 tsp kosher salt, to start
  • —3/4 tsp black pepper
  • —3/4 tsp dried thyme
  • —1 1/2 tbsp gluten-free tamari, optional

Notes

Mix cornstarch with cold liquid first; adding it dry to hot soup creates lumps. Check that the broth and tamari are certified gluten-free. Water works in place of broth, though you may need to adjust the seasoning. Prep and total times are estimates, allowing 15 minutes of active prep and about 55 minutes for cooking, bringing the soup to a simmer, and blending.

Instructions

  1. Slice the mushrooms, removing and discarding any tough shiitake stems in the chef sampler. Set aside 1/2 cup of the broth or water and keep it cold for the slurry.
  2. Melt the butter in a large pot over medium-high heat. Add the mushrooms and cook uncovered for 12 to 15 minutes, stirring occasionally, until most of their liquid evaporates and they begin to brown.
  3. Add the onion and cook for 4 to 5 minutes. Add the garlic and thyme and cook for another 30 seconds.
  4. Add the remaining 5 1/2 cups broth or water, salt, pepper, and tamari if using. Bring to a gentle simmer and cook uncovered for 15 to 20 minutes.
  5. Whisk the cornstarch with the reserved 1/2 cup cold broth or water until completely smooth.
  6. Slowly stir the slurry into the simmering soup. Simmer for 2 to 3 minutes, stirring occasionally, until thickened.
  7. Blend with an immersion blender for about 10 to 15 seconds, leaving plenty of mushroom pieces. Alternatively, carefully blend about one-third of the soup separately and return it to the pot.
  8. Reduce the heat to low and stir in the heavy cream or half-and-half. Heat gently for 3 to 5 minutes without letting the soup boil vigorously.
  9. Taste and adjust the salt and pepper before serving.