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Gluten-Free Creamy Mushroom Soup

Updated: a day ago


I originally developed this recipe to use in my Gluten-Free Green Bean Casserole. But it is so amazingly delicious that it stands on its own. I would eat it every day. I think this gluten-free mushroom soup will become your favorite. I make it with dairy-free milk and vegan parmesan cheese. With shiitake mushrooms, Parmesan cheese and a little white wine it is a delicious burst of umami.NOTE: If using this recipe for a casserole reduce the milk to 1/2-2/3 c
  • ½ ounce dried shiitake mushrooms

  • 1 c boiling water

  • milk or milk alternative

  • 3 Tbsp unsalted butter (or butter substitute)

  • 4 ounces crimini mushrooms, sliced

  • 2 Tbsp minced shallot

  • 3 Tbsp white rice flour

  • ¼ c white wine

  • 1 1/4 c milk or unsweetened milk substitute

  • 1/3 c finely shredded parmesan cheese (or dairy free parmesan)

  • ¾ tsp kosher salt


  1. Place the dried shiitakes into a bowl and add the boiling water.  Let soak for about 10 minutes.

  2. Meanwhile . . . Get the other ingredients ready and at your fingertips.

  3. Drain the remaining water from the shiitakes into a measuring cup. Press on the mushrooms to get the excess liquid out and into the measuring cup. To the measuring cup, add enough milk to bring the liquid total to 1 ½ cups.

  4. Chop to the shiitakes and set aside.

  5. Melt the butter in a medium-sized pot over a medium-high flame. When the butter gets bubbly, add the shallots and crimini mushrooms. Saute for about 3-4 minutes or until the shallot becomes translucent and the mushrooms soften.

  6. Sprinkle the flour into the pot and cook, stirring constantly, for 2 minutes. Add the shiitakes.

  7. Turn up the flame and add the mushroom water/milk mixture and the wine. Stir with a wire whisk until it starts to thicken. Turn the flame down to medium-low and cook 5 minutes, stirring often until it boils and the soup thickens. If it becomes too thick, add more milk a couple of tablespoons at a time.

  8. Stir in the Parmesan cheese and remove from the heat. Stir in the kosher salt ¼ tsp at a time, tasting after each addition. The Parmesan will add some saltiness and since all cheeses vary you may need to add less than the full ¾. Also, if you use a butter substitute like Earth Balance, add less salt.

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