Long before Caleb and I went Gluten Free I had thought about making my own cream of mushroom soup because I hate having to deal with all the cans when I would buy it. I would rather have it in my canning jars that I could wash and re-use. Well I never actually looked up a recipe and made it, but then we went gluten free and we could no longer use the store bought stuff....grr.
I miss the convience of using the store bought stuff, but o-well.
So, after being gluten free for a while I really started missing some of my recipes that used cream of mushroom, so I looked up a recipe and tweaked it to work for us. And to be honest I really like it so I thought I would share it with you guys.
FYI: I will give both the gluten and the gluten free versions so you can decide how you want to make it.
I didn't take pictures when making this so the next time I make it I will and I will up-date this with some pics and step by steps.
A few things about this recipe:
1. the original recipe called for 8 ounces of mushrooms, I found that was way too many for me so I only used 4 ounces, which made my pack of mushrooms go farther.
2. I used dried onions instead of fresh ones cause I have them and they are easier. If I had dried minced garlic I would do the same thing.
3.The original recipe called for 1/4 tsp of nutmeg I cut that out cause it just didn't sound right in there and I like it just fine without it. But if your feeling froggy feel free to add it.
Ok lets get to the recipe....
Gluten Free Cream of Mushroom Soup
4-8 ounces Fresh Mushrooms
2 tablespoons Onions, chopped
1 -2 Garlic Clove, minced
2 tablespoons Butter
1 1/2 - tablespoons Corn Starch
1 1/2 - tablespoons Potato Starch
2 cups Chicken Broth
1 cup Cream or 1 cup Evaporated Milk
(I use Cream)
1/2 teaspoon Salt
1/4 teaspoon Pepper
Directions:
1.) Chop mushrooms into small pieces.
2.)Melt butter in large pan. Add in onions, garlic, and mushrooms. Cook until onions and mushrooms are soft.
3.) Whisk corn starch and potato starch together. Then Stir 2 Tbs of that mixture into the mushrooms and onions.
4.) Add in the chicken broth and heat until slightly thickened, while stirring frequently.
5.) Whisk the rest of the corn starch / potato starch mixture into the cream along with the salt and pepper. Add cream mixture in to the soup and heat to thicken while stirring frequently.
*I never seem to get enough salt in it. So my food usually needs more when I use it, but that's not a big deal. I would rather have too little salt than way too much.
Canning Instructions:
Prepare jars and lids like normal for canning.
You will need a pressure canner and will process the full jars of soup at 10 lbs of pressure for 40 minutes. With soups you must can with a pressure canner to get the correct heat / seal something...pretty much so you don't get sick! If you don't have a pressure canner I would recommend Freezing instead
Freezing
Another option if you don't have a pressure canner is freezing it. Just put it into freezer safe containers in 1 1/2 - 2 Cup batches. Then when ever you need it just thaw it out and use it.
~ If you have any questions feel free to ask.
*Ok for those of you that can use wheat flour here is the recipe for you....the only difference is you use all purpose flour instead of corn starch and potato starch.
Cream of Mushroom Soup (glutenized)
4-8 ounces Fresh Mushrooms
2 tablespoons Onions, chopped
1 -2 Garlic Clove, minced
2 tablespoons Butter
2 -3 tablespoons Flour (separated)
2 cups Chicken Broth
1 cup Cream or 1 cup Evaporated Milk
(I use Cream)
1/2 teaspoon Salt
1/4 teaspoon Pepper
Directions:
1.) Chop mushrooms into small pieces.
2.) Melt butter in large pan. Add in onions, garlic, and mushrooms. Cook until onions and mushrooms are soft.
3.) Stir 2 Tbs of flour into the mushrooms and onions.
4.) Add in the chicken broth and heat until slightly thickened, while stirring frequently.
5.) Whisk the rest of the flour into the cream along with the salt and
pepper. Add cream mixture in to the soup and heat to thicken while
stirring frequently.
