I looked through a lot of products trying to find a good gluten free cream of mushroom soup. The best I could find was a soup mix. I quickly realized I would have to learn how to make it myself. This in turn, led me to learning how to make a roux. After learning that, this is the recipe I came up with. Pay particular attention to the preparation steps to get good results.
Cream of Mushroom Soup
Ingredients
- 2 diced green onions
- 2 diced portobello mushrooms
- 1 tbsp margarine
- 3 tbsp oil
- 3 tbsp corn starch
- 2 cups vegetable broth
- 3 cups milk
- 1 bay leaf
- 1/2 tsp salt
- pinch of ground black pepper
- pinch of rosemary
Preparation
- Melt margarine in a fry pan.
- Saute green onions and portobello mushrooms and rosemary.
When cooked, set green onions and portobello mushrooms aside in another dish. - Heat oil in a large pan on medium-high heat. For best results use same pan as you used for sauteing green onions and portobello mushrooms.
- Add corn starch to oil. Stir mixture quickly with a whisk until corn starch is dissolved.
- Very slowly add vegetable broth to corn starch and oil, stirring quickly with a whisk. The mixture will get very thick at first.
- Very slowly add milk to vegetable broth, corn starch and oil, stirring quickly with a whisk. Mixture should be smooth.
- Add green onions and portobello mushrooms back into mixture.
- Add salt and pepper. Stir.
- Cook on medium low for 20-30 minutes stirring occasionally.
Vegan Substitutions
Unsweetened soy milk can be used in place of milk.