Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound mixed mushrooms (such as cremini, shiitake, oyster), sliced (450g)
  • 2 tablespoons dry sherry or dry white wine (optional, but recommended) (30ml)
  • 4 cups low-sodium chicken or vegetable broth (950ml)
  • 1 cup unsweetened almond milk or other plant-based milk (240ml)
  • 2 tablespoons gluten-free all-purpose flour blend (a blend containing xanthan gum is best) (approx. 25g) OR 1 tablespoon tapioca starch mixed with 1 tablespoon water
  • ¼ cup heavy cream (60ml) (optional, for extra richness)
  • Fresh parsley, chopped (optional garnish)
  • Crispy gluten-free croutons (optional garnish)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion, garlic, thyme, salt, and pepper. Sauté until softened and fragrant (about 5 minutes).
  2. Add sliced mushrooms to the pot. Cook, stirring occasionally, until mushrooms release their liquid and begin to brown (about 8-10 minutes).
  3. If using, add sherry or white wine to the pot and scrape up any browned bits from the bottom. Cook for 1 minute to allow the alcohol to evaporate.
  4. Pour in broth. Bring to a simmer, then reduce heat and simmer for 15 minutes to allow flavors to meld.
  5. In a small bowl, whisk together gluten-free flour blend with almond milk OR whisk tapioca starch and water to form a slurry. Pour slowly into the simmering soup, whisking constantly to prevent lumps. Simmer for 5 minutes, or until the soup has thickened slightly.
  6. Remove from heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a standard blender (in batches) and blend until smooth. Safety Note: Be very careful when blending hot liquids; vent the blender lid to prevent pressure buildup.
  7. Stir in heavy cream (if using). Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and garnish with fresh parsley and/or crispy gluten-free croutons. Serve hot. Enjoy your gluten free cream of mushroom soup.