This cream of mushroom soup is a versatile dish that can be eaten by the bowl or kept thicker to use in casseroles.
I am grateful to Melisa Priem who offered to share this recipe from her cookbook, 8 Degrees of Ingredients.
When I read Melisa’s introduction to the recipe, I couldn’t help but chuckle because she is a fellow Minnesotan and references a beloved Minnesota institution – the “hot dish”. We usually make “hot dish” (or casserole if you live outside of the Midwest) with a can or two of condensed cream soup.
I have yet to find a dairy and wheat/gluten free version of the canned condensed soup making the “hotdish” more difficult to make.
Even though a bowl of this cream of mushroom soup is delicious on its own, I love this recipe because I can use it to make a thicker version for recipes that call for condensed soup.
Allergy friendly ingredients
This recipe utilizes a few special ingredients to achieve the creamy texture of regular cream of mushroom soup.
Melisa uses rice milk in place of dairy cream and cow’s milk that would normally be in a cream-style soup. You could use another milk substitute that is safe for you. I have used plain soy milk and that works as well.
Melisa uses rice noodles in this recipe to help thicken the soup and also give it its creamy texture. Crushing the noodles helps to release more of their starch into the broth, helping to thicken it in less time. Melisa recommends crushing them to 1/8-inch pieces, being careful not to crush them all to dust.
The recipe calls for beef stock if you want a lighter-colored soup, you can use chicken or turkey stock instead. Whatever broth you use, make sure it is wheat/gluten-free if you are avoiding wheat.
If you don’t have dried mushrooms, you may substitute an additional 8 ounces of fresh mushrooms. You’ll also want to add an extra 1 tablespoon of sherry.
Did you come here to make condensed soup for those hot dishes? I know, that’s what I love about this recipe, too. To make it, do not add the additional rice milk at the end (step 5).
Measure out portions of 1-1/2 cups each into small freezer-safe containers and freeze for up to 3 months. This makes those hot dishes much more convenient!
Allergy Friendly Cream of Mushroom Soup
- 1 cup dried mushrooms 1 ounce
- 1 cup hot water
- 6 cups beef stock
- 8 cups rice milk divided
- 1-1/2 cups crushed rice noodles
- 1-1/2 teaspoons salt
- 2 tablespoons canola oil
- 2 medium shallots chopped
- 8 ounces button mushrooms sliced (about 2 cups)
- 2 tablespoons dry sherry
- Place dried mushrooms in a bowl and add hot water. Let steep for 30 minutes. After 30 minutes, drain the mushrooms and reserve all the mushroom stock. Strain the liquid through a paper towel to remove any dirt or particles and set aside.
- Heat beef stock and 4 cups of rice milk in a large soup pot and bring to a boil. Add crushed rice noodles and salt. Continue to boil over low heat, stirring occasionally to prevent noodles from sticking to the bottom of the pot. Continue to boil the soup until noodles disintegrate and liquid thickens, about 50 minutes.
- Meanwhile, heat canola oil in a small saute pan. Add shallots, sliced mushrooms, and re-hydrated mushrooms. Saute for about 5 minutes. Add sherry and 1/2 of the reserved mushroom liquid. Continue to cook until liquid evaporates. remove pan from heat, add remaining mushroom liquid and set aside.
- When soup is thick, using a hand held immersion blender, puree the soup until smooth. (Alternatively, allow contents to cool, transfer to a blender, and puree.) Add mushroom mixture.
- Stir in 2 to 4 cups of rice milk to bring soup to desired consistency. Season with 1 teaspoon salt and white pepper. Serve warm.