Gluten-Free Cream of Mushroom Soup

Indulge in the warmth and comfort of homemade cream of mushroom soup without gluten. This gluten-free version is just as creamy and flavorful as the classic recipe, making it perfect for those with dietary restrictions.

Ingredients:

• 1 pound fresh mushrooms, finely chopped
• 1/4 cup unsalted butter or dairy-free alternative
• 1/4 cup gluten-free all-purpose flour
• 4 cups gluten-free vegetable broth
• 1 cup unsweetened almond milk or other dairy-free milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

In a large pot, melt the butter or dairy-free alternative over medium heat

Add the chopped onion and garlic, and saut until they become translucent

Stir in the chopped mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown

Sprinkle the gluten-free all-purpose flour over the mushrooms and stir to combine

Cook for an additional 2-3 minutes to remove the raw flour taste

Gradually whisk in the gluten-free vegetable broth and almond milk, ensuring there are no lumps

Bring the mixture to a simmer

Add the dried thyme, salt, and pepper to the pot, and let the soup simmer for 15-20 minutes, stirring occasionally, until it thickens and the mushrooms are tender

Taste and adjust the seasoning as needed

Remove the soup from heat and let it cool slightly

Use an immersion blender to puree the soup until smooth

Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot

Reheat the soup if necessary, and serve hot

Drizzle with a little olive oil and garnish with fresh parsley before serving

Enjoy your comforting homemade gluten-free cream of mushroom soup!