Cream of Mushroom Soup
This velvety soup is packed with mushrooms and made without cream! With garlic, onions, and thyme for a rich flavor, this tasty bowl of comfort food is what you need on cosy winter evenings.
Servings: 5 servings
Ingredients
- 2 tablespoons olive oil
- 2 pounds fresh mushrooms cleaned and sliced
- 1 medium yellow onion diced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cloves garlic peeled and sliced
- 4 cups low-sodium broth chicken, beef or vegetable
- 1 ½ cups full-fat milk
- 2 tablespoons gluten-free flour blend
Optional Topping
- fresh thyme
Instructions
- Heat the 2 tablespoons olive oil in a soup pot over medium-high heat. Sautee the 2 pounds fresh mushrooms (sliced) and 1 medium yellow onion (diced) for 8-10 minutes. Season with Salt and pepper, 1 teaspoon Italian seasoning, and stir in the 2 cloves garlic (sliced).
- Pour the 4 cups low-sodium broth and bring the soup to a boil. Reduce the heat to medium and cook for 25-30 minutes.
- Meanwhile, in a large jug, whisk the 2 tablespoons gluten-free flour blend with a bit of the milk until there are no visible lumps. Add in 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 in the milk mixture and return to medium heat. Cook for 5-6 minutes, stirring frequently, until the soup has thickened and is nice and creamy.
- Taste and adjust the seasonings, if needed.
- Garnish with fresh herbs of choice, like fresh thyme, parsley, or oregano.
Notes
Tips:
- Wipe the mushrooms with a damp paper towel to remove any dirt from their surface. If they're gritty, you can rinse them briefly in a bowl of cold water, then drain and pat dry before slicing.
- Using cremini mushrooms gives this soup a nice mushroomy flavor. However, you can always use a mixture of types - fresh shiitake, sliced portobello, or even chanterelles can be delicious too.
- I like to sprinkle on some fresh thyme leaves as a garnish, as the woody flavor of the herb pairs really well with the mushrooms. Other fresh herbs like parsley or oregano are tasty options too.
- If you prefer a slightly chunky texture, only blend half of the soup - this will give it a creamy texture while keeping some of those nice mushroom pieces whole.
Substitutes & Variations:
- Creamy Miso Mushroom Soup: When blending the soup, add a couple of tablespoons of miso to the blender. If needed, check that the miso you're using is gluten-free.
- Indulgent Cream of Mushroom Soup: Stir 2 to 4 tablespoons of heavy cream into the soup at the end, just before serving.
- Vegan Cream of Mushroom Soup: Opt for a vegetable broth and use unsweetened, plant-based milk (like almond or cashew milk) in the soup.
Storage:
- Fridge: Allow the soup to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. You can reheat in a pot on the stove or in a microwave-safe bowl in the microwave.
- Freezer: Allow the soup to cool completely, then transfer to an airtight container. Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in a pot on the stove, or in a microwave-safe bowl in the microwave.
Nutrition
Calories: 166kcal | Carbohydrates: 14g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 855mg | Potassium: 1113mg | Fiber: 3g | Sugar: 8g | Vitamin A: 126IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 1mg