This gluten free cream of mushroom soup is thick and delicious and is creamy without cream!
I've been making this recipe for years because it's so easy and ready in just 15 minutes. It's just a quick bit of chopping, a few minutes cooking, then it's ready to blend and serve.
Perfect for lunch or a starter, this soup is packed full of flavour and the addition of fresh tarragon takes it to another level.
Add some simple garnishes and this soup is elegant enough for entertaining too.
Bon appétit!
There's something so satisfying by making great soup from scratch, especially if it is almost as quick as opening a tin.
The reason that this soup is so good is down to the ingredients. There are not many of them, but they add so much natural flavour, without an additive in sight!
This is a recipe for two, but it's easy to scale it up and save a few portions in the freezer as well.
Jump to:
🥘 Ingredients
- Mushrooms - I'm using chestnut or brown mushrooms as they have more natural flavour than white mushrooms.
- Stock - beef stock adds real depth to the soup.
- Garlic - garlic cloves.
- Shallots - these are milder and sweeter than onions.
- Tarragon - this herb is not just for chicken as it goes perfectly with mushrooms and really brings out their earthy flavour.
- Butter
- Oil -olive oil or vegetable oil.
- Pepper - freshly ground lack pepper.
- Salt - flaked sea salt to taste.
See recipe card for quantities.
🍽 Equipment
- Saucepan
- Wooden spoon
- Stick or normal blender
- Sharp knife
- Chopping board
🔪 Instructions
Chop the shallots, crush or chop the garlic and slice the mushrooms.
Heat the oil and butter over a medium heat in a saucepan and add the shallots for 2 to 3 minutes until softened but not coloured.
Add the garlic and cook, stirring for 1 minute
Now it's time to add the sliced mushrooms..
Cook them, stirring for about 5 minutes until they release their juices and are soft.
Stir in the pepper.
Pour in the stock and bring the mixture to a simmer.
Roughly chop the tarragon and add to the pan.
Use a stick or immersion blender to blend the soup.
I prefer to have my soup quite smooth but you might prefer to blend the soup less and have a little more texture.
💭 Top tip
- If you choose to use a full size blender, only fill it two thirds full as hot liquid expands in volume and can spill over.
Check the seasoning, as you may need to add salt depending on the stock used.
Bring back to a simmer and serve with a topping of fried mushroom slices, croutons and plenty of crusty bread.
This gluten free cream of mushroom soup is my favourite. What's yours?
Substitutions
- Stock - use vegetable stock to make this soup vegetarian. Add some mushroom ketchup to give an even richer flavour.
📖 Variations
- Mushrooms - try different varieties of mushrooms. Dried mushrooms are full of flavour so try adding some dried porcini mushrooms that have been rehydrating in hot water for 10 minutes. Chop them and add to the soup with the fresh mushrooms.
Storage
This mushroom soup without cream will keep for 5 days covered in the refrigerator or freeze for up to 3 months.
FAQs
The French use French tarragon, or estragon as it is called, in cooking frequently as it goes well with many fish and chicken dishes. It has a clean taste rather like fennel or aniseed. Unfortunately, it can be difficult to grow.
Russian tarragon is more readily available and growns well but it has hardly any flavour at all so it's really not worth buying it for a herb garden.
In Britain, my experience is that a tarragon plant is good to use in cooking well into November and is also good chooped and frozen with a little water to add to sauces and gravies.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.
More
📋 Recipe
Tarragon and Mushroom Soup
Ingredients
Soup
- 1 tablespoon oil
- 350 g chestnut mushrooms
- 1 medium onion chopped
- 1 clove garlic chopped
- 500 ml beef stock
- ½ teaspoon ground black pepper
- 2 tablespoon fresh tarragon
Garnish
- 2 tablespoon cream
- 1 slice bread cubed and fried crisp
- 2 mushrooms sliced and fried
Instructions
- Heat the oil in a saucepan and fry the garlic and onion on a low heat until softened.
- Add the mushrooms and stir constantly until soft. Pour in the stock and bring to a simmer with the pepper. Add salt if necessary.
- Blitz the soup until smooth then return to the pan with the tarragon and bring to a simmer.
- Serve with a swirl of cream, a few fried mushrooms and croutons if liked.
Notes
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
C. smith
I added some crème fraiche at the end to add a bit of creaminess and it’s absolutely incredible! I had it for lunch 3 times the first week and then batch cooked some more for the freezer! A new favourite - thank you!
Jyoti Behrani
I just now enjoyed a warm comforting bowl of this delicious mushroom soup. It’s windy and rainy outside. This was the perfect day to enjoy this yummy recipe. So good!
Dannii
Mushroom soup is always my go-to for a pick me up when I am feeling ill. This looks delicious.
Shashi
So fabulous that this is ready in 15 minutes and uses NO flour! A winner soup-dinner for sure!
Gina
Tarragon is such an underused herb - love the flavor it brings to this soup!
Beth Sachs
I love mushroom soup and this sounds so tasty with the tarragon, one of my favourite herbs.
Clare
Most excellent - very flavourful and light, perfect for a multi course dinner party.
Amanda
Thanks so much. It's such a tasty soup too.
Jeannette (Jay Joy)
Ready in 15 minutes with no flour in sight?! Count me in! One of my kids has a gluten allergy, but the rest of us can have oru homemade bread on the side. Looks good.
Amanda
Thanks Nikole. Chestnut mushrooms are much meatier in taste so the soup is much heartier than a normal mushroom soup.
Amanda
Thanks very much Lesli.
Amanda
Thanks Corina. The tarragon really compliments the mushroom.
Corina Blum
I don't often use tarragon but I can see imagine it would go really well in this delicious creamy mushroom soup! It would be delicious with some fresh crusty bread.
Lesli Schwartz
Yum! Sounds so creamy and comforting during these cold months. I do love a good mushroom soup!
Nikole
I love the simplicity of this recipe! Mushrooms are one of my favorites but I have never tried chestnut mushrooms! I guess I'm going to be trying something new with your recipe. Also love that this is flourless! Can't wait to have this with some crusty sourdough bread!
Amanda
Thanks Sharon. I agree - got to have some good soup recipes for Winter!
Amanda
Thanks Cliona. I use dried tarragon a lot too, as it's not always easy to buy fresh and I found it's really difficult to grow too. If I see it in the shops I have to buy it!
Amanda
Thanks so much Chris.
Amanda
Thanks Beth. I think mushrooms love tarragon!
Beth
I too, have a recent love affair with tarragon! I happen to also be crazy about chestnut mushrooms! This is a must try, in my book!
Chris Collins
Tarragon and Mushroom is a match made in heaven so I can only imagine how delicious this soup tastes! Thanks so much for sharing 🙂
Cliona Keane
I love tarragon but never cook with it! Time to pick some up from the shops because this looks amazing!
Sharon Chen
Perfect for this weather! Love using tarragon, too!
Amanda
Thanks Neli! I am so glad you loved it.
Amanda
Thanks Kelli!
Kelli Kerkman
This soup looks so warm and comforting. Perfect for these chilly winter nights!
Neli Howard
Delicious! I made it for a dinner party and everyone raved about it. This is a good idea and amazing recipe too. Something very unique and colorful.
Amanda
Tarragon has got to be my favourite herb and I have to have it with chicken. It's strange how it goes so well with the earthy flavour of chestnut mushrooms but it really does compliment the taste. My sons still can't stand mushrooms though!
Karen
Love tarragon and would never have thought of adding it to mushroom soup. Thank you for the inspiration.
Amanda
Sorry for the delay! Hope your hand is better soon. Good excuse for a rest.
widebluefrancais
Can you post some soup over! Chopping and me with one hand - well people won't allow me near knives or kettles at the moment.