Gluten-Free Cream of Mushroom Soup

4.3

(4)

4 Reviews

There's no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold—russets don't provide quite the right texture.

Breana Lai Killeen, M.P.H., RD

Updated on September 19, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

Prep Time:

50 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Soy-Free Vegan Vegetarian Egg-Free Gluten-Free

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Ingredients

4 tablespoons extra-virgin olive oil, divided
1 cup diced shallots
½ cup diced celery
5 cups sliced shiitake mushroom caps (about 10 ounces), divided
5 cups sliced baby bella mushrooms (about 10 ounces), divided
½ cup dry sherry
3 cloves garlic, minced
4 cups diced peeled Yukon Gold potatoes (about 1 pound)
½ teaspoon dried thyme
3 cups "no-chicken broth" or mushroom broth
1 cup water
½ cup walnuts, finely chopped
Pinch of salt
2 teaspoons sherry vinegar
½ teaspoon ground pepper
2 tablespoons sliced fresh chives

Directions

Heat 3 tablespoons oil in a large pot over medium heat. Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic; cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Stir in potatoes and thyme; cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
Meanwhile, coarsely chop the remaining 2 cups mushrooms. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
Serve the soup topped with the mushroom-walnut mixture and chives.

To make ahead

Prepare soup (Steps 1 & 3) and topping (Step 2); refrigerate separately for up to 3 days.

Originally appeared: EatingWell Magazine, September/October 2017; updated November 2022

Nutrition Facts (per serving)

407	Calories
23g	Fat
41g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 407
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 6g	20%
Total Sugars 6g
Protein 9g	17%
Total Fat 23g	29%
Saturated Fat 3g	14%
Vitamin A 609IU	12%
Vitamin C 13mg	15%
Folate 69mcg	17%
Sodium 462mg	20%
Calcium 68mg	5%
Iron 2mg	12%
Magnesium 77mg	18%
Potassium 1149mg	24%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Gluten-Free Cream of Mushroom Soup

Ingredients

Directions

To make ahead

Nutrition Facts (per serving)

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