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Gluten Free Cream of Mushroom Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 247
Ingredients Method Notes

Ingredients
  

  • 1 lb (450 g) cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tbsp gluten free all-purpose flour blend
  • 4 cups (960 ml) low-sodium chicken or vegetable broth
  • 1/2 cup (120 ml) heavy cream
  • 1/2 tsp dried thyme
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • Fresh thyme leaves, for serving (optional)

Method
 

  1. Melt butter in a large pot over medium-high heat. Add onion and cook 3 minutes, until soft. Stir in garlic and cook 30 seconds.
  2. Add mushrooms, salt, and pepper. Let sit 2 minutes, then stir and cook 5 to 7 minutes, until mushrooms are browned.
  3. Sprinkle flour over mushrooms and stir 1 minute. Slowly pour in broth while stirring, then add thyme.
  4. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat, stir in cream, and serve topped with fresh thyme.

Notes

If you want a thicker soup, let it simmer a few extra minutes before adding the cream. The recipe doubles cleanly, just use a larger pot and add a minute or two to the sauté time for the mushrooms.