Gluten free cream of wild mushroom soup

    53 min

    This creamy, earthy mushroom soup made with assorted wild mushrooms is a gluten free starter that everyone will enjoy.

    15 people made this

    Serves: 4 

    • 3 tablespoons extra-virgin olive oil
    • 450g assorted wild mushrooms, thinly sliced
    • 1 large onion, finely chopped
    • 2 portobello mushrooms, thinly sliced
    • 1 tablespoon chopped fresh thyme
    • 1 teaspoon chopped fresh rosemary
    • 1/2 teaspoon sea salt
    • 4 tablespoons dry white wine
    • 700ml gluten-free chicken stock
    • 235ml whipping cream
    • 2 tablespoons chopped fresh parsley, divided
    • 1 tablespoon gluten-free plain flour
    • sea salt and ground white pepper to taste

    Prep:25min  ›  Cook:28min  ›  Ready in:53min 

    1. Heat olive oil in a large saucepan over low heat. Add wild mushrooms, onion, portobello mushrooms, thyme, rosemary and sea salt; cover and cook until mushrooms soften, about 3 minutes.
    2. Uncover saucepan and pour in white wine; cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken stock; simmer soup until flavours combine, about 15 minutes.
    3. Whisk cream, 1 tablespoon chopped parsley and plain flour together in a small bowl. Pour into the soup; cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper; top with remaining parsley.


    Substitute 1 teaspoon dried thyme and 1/4 teaspoon dried rosemary for the fresh thyme and rosemary if desired.

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