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.
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.
- 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.
- Oil -olive oil or vegetable oil.
- Pepper - freshly ground lack pepper.
- Salt - flaked sea salt to taste.
See recipe card for quantities.
- Wooden spoon
- Stick or normal blender
- Sharp knife
- Chopping board
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?
- Stock - use vegetable stock to make this soup vegetarian. Add some mushroom ketchup to give an even richer flavour.
- 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.
This mushroom soup without cream will keep for 5 days covered in the refrigerator or freeze for up to 3 months.
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.
Tarragon and Mushroom 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
- 2 tablespoon cream
- 1 slice bread cubed and fried crisp
- 2 mushrooms sliced and fried
- 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.
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.
- 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.