I LOVE mushrooms. Chunky or not, they’re right up there with olives for me on my list of top flavor pops. But I understand that not everybody is a fan of their texture, which is why I am super excited about Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend. First of all, I can have all their ingredients, which in seasoning blends is becoming more and more rare for me (they usually have MSG or soy mixed in, or tomato, or something like that on my intolerance/list of no-no’s). It’s just porcini and white button mushroom powder, salt, dried onion powder, ground mustard seed, crushed red pepper, black pepper, and dried thyme.
I’ve heard umami described as that “something something” that just makes a dish taste more enjoyable. For my sensational kids and husband (others might call them picky, but sensory processing disorder is a thing), texture with food is a biggie, and now I can use this mushroom-packed powder in recipes without them detecting squishy little chunks of “
yuck” yum. ( Please note it does have the crushed red pepper in it, so if you are sensitive to spiciness, go easy on it. I’m not a lover of too much spice, but I do like the level in the recipe below. )
We got the flu, and it was not fun. I made a bunch of chicken broth that week to try to speed the recovery process, and after chicken noodle soup, I wanted to make GF stuffed manicotti. My mom’s no-bake recipe for manicotti growing up used a can of condensed cream of mushroom soup. As I have to read food labels for gluten, MSG, soy, etc., I find it rather challenging at least and expensive for sure to buy considering those parameters.
When I went GF and dairy free, I knew there were ways to make your own. But previously, when I used pre-cut mushrooms, it came out gritty when the ones I got turned out to have dirt in them. Now that’s disgusting! So this time I wasn’t going to mess with actual mushrooms, plus I was sick and wanted something easy, and considering the aforementioned sensory issues, was delighted that I’d recently bought 3 of the mushroom seasoning mix jars at TJ’s the week before. (A risky move, since I’d never tried it before. But as I said–mushrooms=love. So that was enough for me. )
Below is the Gluten-Free, Dairy-Free Cream of Mushroom Soup Recipe I came up with in order to use it in the Instant Pot Manicotti recipe I attempted! (Son asked for seconds of the manicotti, so since he’s generally the pickiest of them all, I consider that a win!) I used the organic chicken stock (a little thicker than broth because it uses the bones, too) I’d made, which was already flavorful, but I am sure you could use store-bought as well. I also used my GF flour blend mix. This recipe only takes about 5 minutes to make!
Gluten-Free, Dairy-Free Cream of Mushroom Soup Recipe
6 TBSP gluten-free flour
2 TBSP dairy-free butter (or coconut oil, ghee or regular butter if you can tolerate those. I used nitrite-free bacon grease since I am not opposed to some fat in the diet for good hormone synthesis.)
2 Cups organic chicken stock
2 TBSP TJ’s Umami Mushroom seasoning
1 cup dairy-free milk (or regular works too)
Directions: (You could choose to saute’ some onions prior to step one…but I was tired and didn’t).
1. Melt dairy-free butter (or whatever fat/oil fits your diet) and mix the 6 TBSP GF flour in to make a roux.
2. Pour chicken stock and stir with a whisk/fork until the roux has dissolved.
3. While stirring, mix in the Umami seasoning.
4. Keep stirring occasionally until you see bubbles and thickening occurring.
(At this point I kind of wanted to eat it all like that, condensed-soup style, but I needed it for my next recipe. If you want to freeze this recipe, stop here before adding the dairy-free milk, which you can add after thawing).
5. If you want it to be like soup and not condensed cream of mushroom soup, add 1/4 to 1 cup dairy-free or regular milk and stir until incorporated.Easy pleasey! (Not peasy…there are no peas in this recipe.)