Gluten Free Creamy Mushroom Soup By Chef RBS
This gluten free creamy mushroom soup aims to maintain a healthy and nutritious balance in the meal
Creamy mushroom soup is typically made by blending of grilled or sautéed mushrooms with roux or cream.
In this recipe button mushroom which are easily available in local market with cost efficient price compare to others.
This recipe is made to keep consider point of ease of doing process to all kind of culinary aspirants. So recipe is just marination of mushrooms with olive oil, salt & pepper grilled them in pan till light brown colour start.
When we grilling mushrooms, high heat is crucial to seal the outer surface.
However, when grilled or sautéed on low heat, mushrooms often release water, resulting in a dry texture and dull colour. This not only affects the texture but also impacts the creamy taste of the entire soup.
Then to make soup gluten free, been replace dairy cream, roux & white sauce with soaked cashews & soya milk. soaked cashews have superb fine creamy texture once we soaked in water. its also provide appropriate thickness to soup.
In this creamy mushroom soup, made with fresh coriander and its steams leftover which normally we not used in food. but due to addition of coriander and its steams it provide another healthy fibre point to soup, as well as light greenish creamy to soup.
Please try with exact instruction to get perfect recipe as been mentioned.
Do not forget to share your opinion and experience once you tried recipe.
- 250 g Button Mushrooms
- 7-8 Cashews (Can adjust as per desire thickness.)
- 50 g Onion (1 Medium.)
- 6 clove Garlic
- 1 tbsp Coriander (use steams leftover from coriander cleaned.)
- 2 pinch Crushed pepper (Can adjust as per taste requirement..)
- 1 tbsp Olive oil
- Salt (Adjust as per taste requirement.)
- 1 cup Milk (Can use Soya milk)
- 10 g Butter (Vegan Butter cubes)
- Prepare Ingredients
Soak 6-7 cashews in water and leave them for 20-30 minutes.
Wash 250g of button mushrooms, wipe them dry, and slice them into halves.
Peel and chop 1 small onion into chunks. Peel and mince 6-7 cloves of garlic.
Pick a small bunch of coriander and chop it finely.
- Grill the Mushroom Mixture
In a bowl, combine the sliced mushrooms, chopped onion, minced garlic, 1 tablespoon of olive oil, a pinch of salt, and mix well.
Heat a pan on high flame and grill the mushroom mixture until they turn light brown. Allow them to cool.
- Prepare the Cashew Paste
Transfer the grilled mushroom mixture to a grinder.
Add the soaked cashews (discard the water) and 1 cup of milk, coriander steams to the grinder.
Grind the mixture into a fine paste.
- Cook the Soup
In a pan, melt 10g of cubed butter.
Strain the ground paste for a smoother texture and to avoid lumps.
Add the strained paste to the melted butter in the pan.
Stir well and simmer for 2-3 minutes over medium heat.
Adjust the consistency with water if needed
- Season and Garnish
Check the seasoning and add salt if required.
Pour the soup into serving bowls.
Garnish each bowl with a few grilled mushroom slices, a sprinkle of crushed coriander, and a drizzle of olive oil.
- Serve and Enjoy
Serve the Mushroom & Coriander Soup hot.
Enjoy the delightful flavors and comforting warmth of this delicious soup!
- Tips & Tricks
Soak Cashews Properly: Make sure to soak the cashews for at least 20-30 minutes to soften them, which helps in achieving a creamy texture for the soup.
Strain the Cashew Paste: For a smoother texture, strain the ground cashew paste before adding it to the soup. This helps in removing any coarse bits and ensures a velvety finish.
Garnish with Care: The garnishes of grilled mushroom slices, crushed coriander, and a drizzle of olive oil not only add visual appeal but also enhance the flavor profile of the soup. Sprinkle them delicately just before serving.
Servings 4
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 5g25%
- Cholesterol 17mg6%
- Sodium 350mg15%
- Total Carbohydrate 13g5%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
My name is Rahul Sonawane, and I'm a passionate & food stylist chef who loves creating delicious and healthy meals that everyone can enjoy.
On this Blogs, you'll find a variety of cooking recipes, from easy weeknight dinners to more complex dishes that are perfect for special occasions. I'll be sharing my favourite recipes, cooking tips, and techniques that I've learned throughout my culinary journey.
