Gluten-Free Cream of Mushroom Soup
This gluten-free cream of mushroom soup recipe is thick, creamy, and surprisingly flavorful! It's the ultimate comfort soup!
Servings: 2 servings
Calories: 746kcal
Ingredients
- 3 tbsp butter
- 1 large yellow onion
- 4 cloves garlic
- 2 Tbsp oil
- 5 cups mushrooms
- ⅓ cup corn starch
- 5 cups vegetable broth
- ¼ cup white wine
- 2 cups heavy whipping cream
- 2 Tbsp fresh parsley
- 2 tsp salt
- ½ tsp pepper
- 2 tsp Worcestershire sauce
- 1 Tbsp tabasco
- truffle oil (optional, to taste)
Instructions
- In a large saucepan or pot, melt butter and saute chopped onion on low heat. Sauté for about 40 minutes, or until caramelized, stirring occasionally. Once they’re golden brown, add in your garlic and toast it for about a minute or until fragrant.
- Add the oil as well as your mushrooms to the pot. Give them a good stir to coat them in the oil and then sauté for about 10 minutes over medium-high heat or until they’ve cooked down.
- Add in the corn starch and stir thoroughly until the mixture is thick and there are no clumps left.
- Add your vegetable broth and white wine, stirring well. Bring the soup to a boil over high heat to activate the roux. Once it starts to boil, bring it down to medium-low heat and add in your heavy whipping cream.
- Use an immersion blender until the soup is smooth and consistent. If you don’t have an immersion blender you can pour it into a blender or food processor and then return it to the pot. Add in fresh parsley, salt, pepper, Worcestershire sauce, and Tabasco, then mix well.
- Top with a swirl of cream, fresh parsley, truffle oil, and reserved fresh (or sauteed) mushrooms if you want more flavor and texture! (optional)
Notes
- Taking the time to properly caramelize your onions on low heat for 30-40 minutes really enhances the flavor of the soup, so don’t rush it!
- While the onions are cooking, slice your mushrooms if they aren’t sliced already. They don’t have to be sliced perfectly since they will be blended later, but the thinner you can get them the quicker they will sauté.
- I recommend setting aside some of the sliced mushrooms to add to the soup at the end if you want more texture.
- Store this soup in a mason jar or airtight container for up to a week in the fridge, or freeze it!
- You can use homemade cream of mushroom soup to make gluten-free green bean casserole.
Nutrition
Serving: 2cups | Calories: 746kcal | Carbohydrates: 44.7g | Protein: 6.9g | Fat: 60.3g | Saturated Fat: 34.2g | Cholesterol: 187.3mg | Sodium: 1258.4mg | Fiber: 1.9g | Sugar: 7.2g