There are many things that we learn to live without or to modify to eliminate the gluten when on a gluten-free diet. One of those items is canned cream of mushroom soup. That convenient little can of magic was famous for transforming chicken or ground round into a tasty meal at the last minute. So instead of just wishing we could grab that little can of soup when we have little time to cook, we developed a recipe that can be frozen and thawed at a later date in the microwave to be used for those ‘no time to cook’ occasions. The following recipe is easy, quick and delicious! To freeze, make the soup per directions, omitting the cream or milk. When thawed and ready to use, add cream or milk.
Make up a batch of this and freeze it in an airtight container. Use it for sauces, or an easy, quick gravy for meat dishes. For a thinner and lower fat version, substitute the cream with milk. For a dairy-free version, substitute cream or milk for soy creamer or soy milk and a butter substitute, like Earth Balance.
- 1 cup mushrooms, sliced
- 2 Tablespoons onion, chopped
- 2 Tablespoons unsalted butter
- 2 Tablespoons gf flour
- 2 cups gf beef stock (you can substitute chicken or even vegetable stock for a vegetarian version)
- Salt and freshly ground pepper
To eat as a soup:
- 1/2 cup cream
- A few grates of nutmeg
Melt butter over medium heat in a medium saucepan. Add mushrooms onions; cook for about 5 minutes, or until tender. Blend in flour; add broth. Cook and stir until slightly thickened, about 3 minutes.
Slowly add cream over low heat and adjust seasonings to taste with salt, pepper and freshly grated nutmeg.
To store for later use: Remove base soup (without cream) from heat and allow to cool. Store in airtight containers and freeze. When ready to use, simply add cream or milk and rewarm.
It is a little extra work than simply grabbing a can of soup, but we think it tastes better and if you plan ahead and keep some in the freezer, it can be just as convenient.
- Chef Yvonne