Monday, November 25, 2013

Cream of Mushroom or Chicken Soup -- Low Carb & Wheat/Grain-Free

Below is my recipe for Cream of Mushroom OR Cream of Chicken Soup (depending on your preference). I created it last September for one of my casseroles. It is a delicious soup to eat as is or to use in place of canned cream of mushroom soup (or chicken) in recipes like the classic Green Bean Casserole many of us are use to making. It is wheat free and grain free and very simple to make. If you are going to use it to make Green Bean Casserole, you don't need to add the additional milk to the green bean casserole recipe...you can use it as is. The recipe and a couple photos are attached below. Enjoy!




Cream of Mushroom or Chicken Soup (Wheat/Grain-free)
(Makes approximately 1-1/2 cups of cream of chicken/mushroom soup)

Ingredients:

2 tablespoons unsalted butter
8 oz mushrooms, diced (or 1/2 to 2/3 cup finely minced cooked chicken for cream of chicken)
1/4 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon xanthum gum (slightly more if you want thicker soup)
3/4 cup chicken stock
3/4 cup half-n-half or heavy cream
Dash tamari sauce, optional


Directions:


Melt butter in a medium saucepan over medium heat. Stir in mushrooms, salt and pepper. Cook until mushrooms have released their moisture, about 8-10 minutes.  Stir in chicken stock and half-n-half or cream and when the mixture is hot, sprinkle xanthum gum across the surface, whisking until well blended into the soup.  Simmer uncovered until soup is thick and reduced, about 10-15 minutes, stirring frequently.  When the soup is the thickness you desire, remove from heat. Stir in optional dash of tamari. The soup can be eaten as is or used as a substitution for canned creamed soups.  If you want it thicker, more like the condensed canned soups, add a tiny more xanthum gum while simmering. 

*Note: Can be used as is without diluting in recipes calling for cream of mushroom or chicken soup. To make thicker for using in casseroles, add 1 to 2 ounces brick style cream cheese to pan after the moisture is cooked out of mushrooms, and whisk until cream cheese is softened and melted before adding chicken stock and cream; whisk vigorously to blend. Then, when soup is hot, add xanthum gum per instructions above.

**Additional Note: In the photo above, I added about 1/4 cup finely diced chicken breast to my cream of mushroom soup as it was simmering (so I actually made cream of mushroom/chicken soup).  You could easily substitute any other item such as small cooked broccoli florets to make cream of broccoli, etc. or make any type of "cream of whatever" soup.  The possibilities are endless.  Hope this helps you recreate some of your old favorites!

     

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41 comments:

Sonshine Girl said...

I am so excited to see this today - as I'm creating my grocery shopping list for last minute items. I make a broccoli bake every year that calls for Cream of Chicken soup, but this year, I was just going to make it for the kids and skip it for me and my hubby. Now I won't have to.

Thanks!

~CindyLu

Peg said...

GGC what perfect timing! I've been looking for a WF/GF cream of mushroom soup to make the green bean casserole! This sounds easy and will work perfectly! Thank you once again for a fab recipe.

Gourmet Girl Cooks said...

Hi CindyLu! How awesome is that -- you get to enjoy it right along with everyone else -- and this one is good for them, too! :-)

Gourmet Girl Cooks said...

Hi Peg! Thanks...I hope you enjoy it -- glad I posted it in time for you to use! :-)

Kathy Summerville said...

GGC - Thank you for once again expanding my options following the wheat-free lifestyle! Prior to going WF I frequently used canned 'cream of' soups. This recipe sounds very easy so I'm excited about the possibilities now that you've posted this one!

Cuenca Roadrunners said...

WOW! Perfect timing GG. Last night I was thinking about a sub. for Crock Pot Turkey Breast made with cr. of mush. soup. Was about to begin the search for a healthy WF/LC/GG when I opened your most recent post. People like you who do a lot of the research and testing for us is truly 'life saving'. Thank you, again. Happy and Healthy Thanksgiving to you and your loved ones.
Dixie Girl from Texas

Gourmet Girl Cooks said...

Thanks so much, Dixie Girl! I hope you enjoy it. Wishing you and your family a very Happy & Healthy Thanksgiving, too! :-)

Gourmet Girl Cooks said...

Hi Kathy! I'm so glad you stumbled upon this recipe and hope that it helps you break away from using the canned soups. It's amazing how many things we can make healthier versions of that are just as enjoyable as their less healthy counterparts. Sometimes we have to trade convenience for better health. Hope you enjoy it! :-)

K Landis said...

Thanks so much for this soup recipe! I have been trying to figure out how to make Green Bean Casserole for Thanksgiving, too. What are you going to top it with, as the usual topping are those French Fried Onions?
BTW, I read your blog almost every day-- great meal ideas and great recipes! Thank you so much!!
Karen

Gourmet Girl Cooks said...

Hi Karen -- I am making 2 different versions of green bean casserole. One for the rest of my family who all eat wheat, unfortunately...I will use the regular onion topping (but I will switch and use the better mushroom soup for theirs, too). For the wheat/grain-free version for me...I am thinking about just sauteing onions until they get browned and caramelized (not crunch)...but I may try dusting a few with some almond flour and frying them first to see how they turn out. If they turn out good, I may use those for the topping. Part of my also wonders if I should add toasted almonds for crunch -- I will play it by ear and let you know how it goes! :-)

Loretta M said...

GG,

You are one of the persons that I will be thankful for at the Thanksgiving table this year. For your recipes, for your kind messages and mostly for your radiant personality which shines through it all. I'm gonna call your little name to heaven and ask God to bless you on that thankful day.

Happy Thanksgiving! <3 (to you, your hubby and children--especially the 4 footed one. smile)

Loretta

Gourmet Girl Cooks said...

Oh wow, Loretta! What kind words -- actually made me tear up. Thank you so much -- it means more than you know. Sharing my recipes with everyone has been a blessing for me -- it has enabled me to meet some wonderful people along the way...like you! Thanks so much for your beautiful remarks and I wish you and your family a very blessed and Happy Thanksgiving! :-)

Kathy S said...

I am preparing my shopping list so I can finally make your delicious sounding Wheat-Free Chicken Divan which uses your Homemade Cream of Mushroom/Chicken Soup. RE: the chicken stock, my grocery store has (2) Kitchen Basics Chicken Stocks on special. Do you recommend using their original or the unsalted version?

Gourmet Girl Cooks said...

Hi Kathy! I have used both their unsalted and regular. I usually use the regular version when I make most things. It is really more personal preference. I don't find it to be too salty. Hope that helps! :-)

Kathy S said...

GGC - Thank you so much for your quick response to my question. I so appreciate your guidance and the time you spend creating these Wheat Free recipes that you share with all of us on your wonderful blog. I wanted you to know my DH & I saw you & Dr. Davis last night on an episode of the TV show EcoSense for living (aired 4/22/14). We were both glad to "meet" you last night!

Gourmet Girl Cooks said...

Hi Kathy -- I actually haven't even seen the show yet! What area do you live in? They offered the program nationally on PBS but I am not sure if Georgia picked it up yet or not.I know it is EcoSense for Living but didn't get the name of the episode. Do you recall what it was called -- was it "Food Fight"? I was just told it would air sometime soon but wasn't given a date. I know my mother would really like to see it and she lives up north so the schedule can be different from state to state. How did I do? LOL It was my first "television debut" and I haven't even seen it yet! ;-)

Kathy S said...

I believe the name of the EcoSense for Living show we watched was "Food Fight" - Episode #108. We live in Charlotte, NC and watched the show on one of our PBS stations. I feel privileged to have seen your "first rodeo" before you've even seen it - LOL You did "mahvelous dahling" ;-) I hope you and your mother get to see it soon!

Gourmet Girl Cooks said...

Hi Kathy -- I contacted the producer and got a preview copy after hearing from you. Oh my word...talk about bad hair day? You know, I debated hair up or hair down...obviously with the humidity and hot lights (this was taped last summer) I made the wrong choice with hair down. I find it difficult to see myself -- and TV really DOES make you look heavier. So you couldn't tell I was nervous? Hahaha! Talk about deer in the headlights...yup, that was me! Dr. Davis was good, as usual though and I enjoyed the rest of the show. Glad you told me it was out! :-)

Anonymous said...

Oh my! This recipe is so very yummy! I was looking around for a mushroom gravy recipe. I used your recipe,but
I pureed the mushrooms in the sauce and added two ounces of cream cheese because I didn't have any xanthum gum. I added a dash of garlic powder, lots of pepper, and a little celtic sea salt. It turned out so yummy! Thank you for such wonderful and simple recipes!----Val

Gourmet Girl Cooks said...

Thanks, Val! So glad you enjoyed it. I'm glad you are enjoying the simplicity of my recipes, too! I live in the "real world" like everyone else...not between the covers of a "gourmet magazine"! ;-)

Godslamb said...

I like the look of this recipe! Thank you so much. I was wondering how you might go about making a cream of celery soup? The same way but add celery bits? or chunks? and would you cook them ahead? Thanks again.

Gourmet Girl Cooks said...

Hi Godslamb,

Thanks. Yes, I would thinly slice or small dice the celery and saute it until tender first and then follow the rest of the recipe. Hope you enjoy it! :-)

M.Caker said...

Wow, was this soup delicious. My daughter and her boyfriend came over today for brunch and I made this for them along with your kale and sausage quiche. Both were a big hit. I'm going to have to double the soup recipe next time. Thank you so much.

Gourmet Girl Cooks said...

Hi M.Caker,

Thanks so much! I'm so happy you all enjoyed both recipes. LOL on doubling the soup recipe next time...I need to make that soup again too! It's soup time of year! :-)

Dawn Salsbury said...

Oh Boy I'm glad I found this recipe, I'm making the famous green bean casserole next week for turkey day. The recipe calls for 1 can aka 10 3/4 oz of that regular 'ol high carb soup concentrate...you say your recipe yields a cup and a half...errr math error can't compute! Sooo would your 1 1/2 cups of soup be equal to 1 can of the that stuff, more or less? Please help! haha Thank you in advance! :)

Anonymous said...

Have you tried freezing this? One of the nice things about the canned kind is the convenience, but I was wondering if I could freeze this to just have on hand? (I know it's not hard to make, but still longer than opening a can!). Thanks!

Gourmet Girl Cooks said...

Hi Dawn!

Yes, it would be the approximate equivalent of 1 can of soup. I would substitute it as such! Hope your casserole turns out amazing! :-)

Teresa S. said...

Really nice finished product! I'm having mine over a couple of almond meal "buttermilk biscuits". I really appreciate finding low carb recipes that actually produce something tasty. You're my new favorite blog!

Gourmet Girl Cooks said...

Hi Teresa,

Thanks so much. So glad you enjoyed it! :-)

Gourmet Girl Cooks said...

Hi Anonymous,

No, I haven't tried freezing it but I should give it a try. I agree with you that it would add the "convenience factor" if it freezes well. Maybe next time I make it (like next week...LOL), I will freeze a small portion and see how it does when thawed and reheated. If it stays together and creamy it would be awesome! :-)

Anonymous said...

Is there a good dairy free sub for heavy cream?

Gourmet Girl Cooks said...

Hi anonymous,

Yes, you could use full fat canned coconut milk (for richness) in place of heavy cream. Hope that helps! :-)

Anonymous said...

I don't tolerate xanthum gum. Is there anything I could use as a substitute?

Gourmet Girl Cooks said...

Hi Anonymous,

You could try adding some cream cheese and blending that in to see if it thickens for you.

Rose Cassity said...

Not having any xanthum gum, I cooked cauliflower with the veggies then blended it in my food processor.

Gourmet Girl Cooks said...

What a great substitution Rose! So smart! :-)

Amanda Reed said...

I love this recipe and use it regularly! This is going in my green bean casserole for Thanksgiving this week. :)

Gourmet Girl Cooks said...

Thanks Amanda! Hope you enjoy it! 😀

Bill and Cathy said...

Gourmet Girl, you never disappoint. You are my go-to blog when searching for a recipe. This is exactly what I was looking for! Thank you!

Gourmet Girl Cooks said...

Thanks so much Bill & Cathy! I hope you enjoy it. :-)

Sandra Hastings said...

Hi GGC :)
I am curious to know if you have done your freeze test on this yummy sounding recipe?
Making it today and would hate to waste the leftovers..