Gluten Free Soup Recipe – Cream of Mushroom
A flavorful gluten free soup!
Ingredients
- 3 cups Portobello mushrooms, cleaned and chopped
- 1 T dry sherry or red wine
- ½ tsp nutmeg
- 2 T olive oil
- 2 T butter
- 3 T gluten-free flour
- 3 1/2 cups gluten-free chicken broth
- 1 clove of garlic, minced
- 1/2 cup whipping cream (or dairy-free alternative)
- 1 cup milk (or dairy-free alternative)
- 2 tsp onion GF powder
- 1 tsp salt
Directions
Melt 1 T butter in saucepan and sauté chopped mushrooms until tender. Add nutmeg and sherry or wine; set aside. In a stockpot, on medium heat, melt 1 T butter and heat olive oil. Whisk in flour to form a paste. Add garlic and continue to whisk for another minute. Add chicken broth, continuing to whisk until mixture is smooth and creamy. Add mushrooms, cream, milk and seasonings; combine well. Cool slightly. Put mixture into blender or food processor and pulse in small batches until soup is a desired consistency. Serve warm, or cool completely and freeze.