Ingredients
Method
- Heat 2 tablespoons olive oil in a soup pot over medium-high heat. Sauté 2 pounds sliced fresh mushrooms and 1 diced medium yellow onion for 8-10 minutes. Season with salt and pepper, 1 teaspoon Italian seasoning, and stir in 2 sliced garlic cloves.
- Pour in 4 cups low-sodium broth and bring the soup to a boil. Reduce heat to medium and cook for 25-30 minutes.
- Meanwhile, in a large jug, whisk 2 tablespoons gluten-free flour blend with a bit of the milk until smooth. Add the remaining 1 ½ cups full-fat milk and whisk until smooth.
- Once the soup is done cooking, puree with a hand-held blender until smooth.
- Add the milk mixture and return to medium heat. Cook for 5-6 minutes, stirring frequently, until the soup has thickened and is creamy.
- Taste and adjust seasonings as needed.
- Garnish with fresh thyme.
Notes
- For the deepest mushroom flavor, sauté the mushrooms until they release their liquid and then brown slightly, this caramelization is key.
- To achieve an extra silky smooth cream of mushroom soup, pass the pureed soup through a fine-mesh sieve after blending.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm on the stovetop over medium-low heat, stirring occasionally, adding a splash of milk or broth if it's too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To achieve an extra silky smooth cream of mushroom soup, pass the pureed soup through a fine-mesh sieve after blending.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm on the stovetop over medium-low heat, stirring occasionally, adding a splash of milk or broth if it's too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.