This creamy, earthy mushroom soup made with assorted wild mushrooms is a gluten free starter that everyone will enjoy.
Only Gluten Free Recipes
15 people made this
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
Method Prep:25min › Cook:28min › Ready in:53min
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.
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.
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.