Description
A rich and creamy mushroom soup perfect for any occasion.
Ingredients
Scale
- 2 teaspoons extra virgin olive oil
- 1 Tablespoon minced shallot
- 2 Tablespoons butter or vegan butter
- 2–1/2 Tablespoons gluten free flour
- 3/4 cup gluten free chicken broth
- 1/2 cup milk (any kind, I use unsweetened almond milk)
- 1–1/2 teaspoons poultry seasoning
- scant 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon minced shallot
- 4 oz mushrooms (chopped)
- 2 Tablespoons butter or vegan butter
- 2–1/2 Tablespoons gluten free flour
- 3/4 cup gluten free chicken or vegetable broth
- 1/2 cup milk (any kind, I use unsweetened almond milk)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Instructions
- Heat extra virgin olive oil in a small saucepan over medium heat, then add shallots and sauté until softened, 2-3 minutes.
- Add butter, then once melted, sprinkle in flour and whisk to combine. Cook while whisking for 1 minute, then slowly add splashes of chicken broth while whisking to create a smooth sauce.
- Add milk and seasonings, then turn heat up to medium-high and bring soup to a simmer while stirring constantly.
- Turn heat back down to medium, then simmer while stirring until soup is fairly thick, 3-4 minutes. Remove saucepan from heat, then set aside to cool slightly. Can be made up to 5 days ahead of time.
- Heat extra virgin olive oil in a small saucepan over medium-high heat, then add mushrooms and shallots. Sauté until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5-7 minutes. Scrape mushroom and shallot mixture into a bowl, then set aside.
- Lower the heat to medium, then melt butter in the saucepan. Sprinkle in flour, then whisk to combine and cook while whisking for 1 minute.
- Slowly add splashes of chicken or vegetable broth while whisking to create a smooth sauce, then add milk and seasonings.
- Turn heat up to medium-high and bring soup to a simmer while stirring constantly, then turn heat back down to medium and simmer while stirring until soup is fairly thick, 3-4 minutes.
- Remove saucepan from heat, then stir in cooked mushrooms and set aside to cool slightly. Can be made up to 5 days ahead of time.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- For a vegan option, use vegan butter and plant-based milk.
- This recipe is gluten-free; ensure all ingredients used are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg