It just sounds fancy, doesn’t it? gluten-free mushroom soup with white truffle butter.
So, one Thanksgiving time past, I went to Whole Foods to purchase white truffle butter. I was going to try out a turkey recipe I viewed on Barefoot Contessa. She was cooking with a friend who used white truffle butter between the turkey and the skin of the bird. The result was amazing. The meat was rich and succulent and had a thickness to it that’s hard to describe. Truffle butter was immediately on my mind when I made this mushroom soup.
Naturally, mushroom soup is going to be gluten-free. But most people add flour to this soup in order to thicken the liquid, making it gluten full. I use Cup4Cup gluten-free flour for everything. It’s an all-purpose flour developed by known chefs with very little ingredients. It mimics regular flour perfectly and I’m just in love with it.
White truffle butter is the star here. It almost accents the deep, rich flavor of the mushrooms. This recipe would be lovely for a Valentine, sit down dinner for two. You can eat this as a main course or a side dish. I would be smitten if my love served this to me at home on Valentine’s Day. Candle lit, kids asleep, soft music, and a beautiful bowl of mushroom soup with truffle butter that’s……..
……okay, that was all a lie. My husband hates the site, smell, look, feel and taste of mushrooms. He would seriously rather swim in a pond of sewer water than eat a sauteed mushroom. My daughter thinks they’re despicable too. When she got off the bus and walked in the door to smell this yesterday, she almost got sick. My son ran upstairs and quickly shut his bedroom door, as if the smell would fail to linger in there. I lit a candle to please all three of them. Suffice to say, mom ate the soup and it was glorious. I had one bowl yesterday, and plan to have the other today. I’m sure the second will taste even better than the first.
A few things to remember is that mushroom soup is versatile. Some palates may like a sweeter taste while others like a more bold, salty flavor to their mushroom soup. I like both. The first bowl I topped with kosher salt, pepper, shaven Parmigiano-Reggiano and fresh basil. Today I plan to simply top with salt and pepper. Both ways were fantastic. Just remember to add the right amount of kosher salt to your soup while you cook, and taste as you go. Too much or too little can make or break this dish. I also like my mushrooms cut into chunks. These are baby bella mushrooms (aka crimini). I think thick chunks make the soup more hearty.
Now, there are times when I react to mushrooms lately, somewhat. Not complaining at all though. Not sure why? There is controversy that gluten seeps into the center of the mushroom, as wheat is sometimes used in the spawning process. I don’t eat mushrooms all that much. The best thing for anyone with celiac or who is very sensitive to gluten is to wash them really well with a mushroom brush Or go for a wild mushroom in this dish, which you can even get from a local farmer’s market. You can also buy them online. Pennsylvania is one of the largest farming states of commercially grown mushrooms so contacting a farm there, might be helpful. Anyhow, I’m still alive so I’m not worried.
Alright people, it’s Saturday, there’s an ice storm a comin’, and I’ve got about four loads of laundry to wash, dry, fold and yell at my kids to put away. My exciting new world awaits in two weeks as for the first time, I will be blogging FULL TIME! More on that later. Have a great weekend, folks!
gluten-free Mushroom Soup with White Truffle Butter
A richly smooth and silky, gluten-free mushroom soup with truffle butter.
- 1 pound Crimini mushrooms quartered
- 2 tablespoons White truffle butter
- 1 medium Yellow onion chopped
- 2 cups gluten-free chicken broth *homemade if you can
- 2 tablespoons All purpose gluten-free flour *I use Cup4Cup
- 1/2 cup milk *half & half OR heavy cream can be used
- 1/2 cup sour cream
- Salt and pepper to taste
Heat a cast iron skillet to low, then add mushrooms. leave for 5 minutes to let moisture begin to evaporate.
Turn range to medium low, add 1 tablespoon of truffle butter, then stir and sautee mushrooms for about 10 minutes.
Mushrooms will begin to sit in liquid so up the heat again to almost medium and cook for another 15 minutes to evaporate liquid. This cooking method adds good flavor.
When finished mushrooms should be shrunken, very dark and if you cut one apart there should be no white, dry center any longer.
Once sautéed completely, pour chopped onion in with mushrooms, remaining butter, a hefty pinch of kosher salt and a hefty pinch of ground pepper (to taste).
Lower heat a bit and sautée onions until soft and translucent, about 15 minutes. Stir occasionally and be sure onions are soft when finished.
(See recipe for homemade gluten-free chicken broth here.)
In a separate sautee pan on medium low, add chicken broth and heat up while onions cook. Pour in gluten-free flour in small batches and whisk rapidly, being mindful not to let clumps form. Then whisk in and do the same with milk and sour cream. When thick and smooth, pour mixture into cast iron skillet with mushrooms and onions.
Let soup simmer for another 5 - 10 minutes, adding salt and pepper to taste.
Serve in soup bowls and top with basil for sweetness, or Parmigiano Reggiano for a savory flavor. Toasted bread works great too. Top with more salt and pepper to taste, if desired.
Please note: Stovetop temps and times may vary.
Tip: For a slightly more herbal taste, add some sprigs of thyme during cooking process. When finished cooking, remove sprigs.