I tried making a Paleo Cream of Mushroom soup when I did Paleo about ten years ago. It was made with coconut and wasn’t the right consistency and not good. I haven’t tried again!
But I like, like many others, grew up eating casseroles made with processed, commercially available cream of mushroom or cream of chicken soup and wanted to replicate the taste with real food ingredients. This soup can be used as a substitute for any commercially made cream of mushroom soup. I’m excited for the possibilities!
These mushrooms were sourced from Hazel Dell, a local farm just ten minutes from my house! While I love mushrooms, I don’t cook with them. I have a few things like mushroom ketchup that I absolutely love having mushrooms for. I’m thrilled to find a local resource to use! Being grown from a local farm, these mushrooms are a little more expensive than what you might find at the store. But I have a strong conviction that whatever I choose to invest in during this time of economic upheaval will survive and I want to be sure I’m supporting local resources and individual farmers.
While I used Shiitake Mushrooms, you could also do a mixture of exotic mushrooms. Experiment and enjoy!
Makes approximately 32 ounces of soup
Ingredients:
1 3/4 cups Chicken Stock
5 cups Shiitake Mushrooms
½ a small Onion
4 sprigs of Fresh Thyme or ¼ tsp of Dried Thyme
4 tbsp Butter
1 ½ tbsp Beef Gelatin Powder
1 tsp Salt
½ tsp Pepper
1 cup Cream
1 tbsp Sherry
Directions:
Make your stock. [Directions Here.]
Thinly slice your mushrooms.
In a large pan, add stock, mushrooms, and thyme. Toss or stir to coat.
Cover and cook until mushrooms are soft, about 10-15 minutes. Your mushrooms will cook down a lot!
Add ¼ cup of stock to a separate small pan. Add beef gelatin powder and stir to dissolve. Add in butter and mix well until butter is melted and mixture is thick.
Blend mushrooms with an immersion blender or with a table blender slightly, leaving some chunks.
Add gelatin mixture, cream, and sherry to mixture. Mix and let simmer for 10-15 minutes. If you need the sherry to be cooked out, make sure your soup is at an active simmer!
Enjoy!
Gluten Free Cream of Mushroom Soup
Ingredients:
- 1 3/4 cups Chicken Stock
- 5 cups Shiitake Mushrooms
- ½ a small Onion
- 4 sprigs of Fresh Thyme or ¼ tsp of Dried Thyme
- 4 tbsp Butter
- 1 ½ tbsp Beef Gelatin Powder
- 1 tsp Salt
- ½ tsp Pepper
- 1 cup Cream
- 1 tbsp Sherry
Instructions:
- Make your stock. [Directions Here.]
- Thinly slice your mushrooms.
- In a large pan, add stock, mushrooms, and thyme. Toss or stir to coat.
- Cover and cook until mushrooms are soft, about 10-15 minutes. Your mushrooms will cook down a lot!
- Add ¼ cup of stock to a separate small pan. Add beef gelatin powder and stir to dissolve. Add in butter and mix well until butter is melted and mixture is thick.
- Blend mushrooms with an immersion blender or with a table blender slightly, leaving some chunks.
- Add gelatin mixture, cream, and sherry to mixture. Mix and let simmer for 10-15 minutes. If you need the sherry to be cooked out, make sure your soup is at an active simmer!
- Enjoy!