Gluten-Free Cream of Mushroom Soup

 

Gluten-Free Cream of Mushroom Soup

 

A rich, creamy, and comforting mushroom soup that’s evidently gluten-unfastened.

Ingredients (Serves 4-6)

2 tbsp olive oil or butter

1 medium onion, finely chopped

2 garlic cloves, minced

500 g (1 lb) mushrooms, sliced (button, cremini, or blended)

1 medium carrot, finely diced (elective, provides sweetness and body)

three tbsp gluten-loose all-reason flour or cornstarch

4 cups (1 liter) vegetable or fowl broth (gluten-loose)

1 tsp clean thyme or ½ tsp dried thyme

½ tsp salt, adjust to taste

¼ tsp black pepper

½ cup (one hundred twenty ml) heavy cream or coconut cream for dairy-loose alternative

Fresh parsley, chopped, for garnish

Instructions

1. Sauté the Vegetables

Heat olive oil or butter in a large pot over medium warmness. Add chopped onions and garlic, sauté till translucent (three–four min). Add carrots if the use of, cook dinner for 2 min.

2. Cook the Mushrooms

Add sliced mushrooms and cook till they launch their liquid and decrease slightly, about five–7 minutes. Stir occasionally to avoid burning.

3. Add Thickener

Sprinkle gluten-loose flour or cornstarch over the mushroom combination and stir nicely to coat frivolously. Cook for 1–2 min to put off uncooked flour taste.

4. Add Broth and Seasonings

Gradually pour within the broth at the same time as stirring to prevent lumps. Add thyme, salt, and black pepper. Bring to a gentle boil, then reduce warmth and simmer for 10–15 min.

5. Blend the Soup (Optional)

For a clean texture, use an immersion blender to partly or completely blend the soup. You also can depart it chunky for more chew.

 6. Finish with Cream

Stir in the cream or coconut cream. Heat gently over low warmness, ensuring it doesn’t boil. Taste and modify seasoning.

7. Serve

Ladle the soup into bowls, garnish with clean parsley. Serve heat with gluten-unfastened bread or crackers.

Tips for Extra Flavor

Add a dash of white wine while cooking mushrooms for depth.

Roast mushrooms first for a richer, earthier taste.

Cornstarch gives a barely translucent soup; gluten-loose flour makes it creamier.

This recipe is naturally gluten-loose, adaptable for vegans, and can be made thicker or thinner relying on preference. It’s ideal for a comfortable day or as a starter for a flowery dinner.