Got 30 minutes? Then this gluten free Cream of Mushroom Soup could be on your dinner table tonight! Super easy to make, this classic recipe is made entirely without flour for a naturally gluten free, low carb meal that's sure to keep you full.
Melt the butter over medium heat in a pot large enough to hold all the ingredients.
Add in the chopped onion and garlic cloves. Cook about 3 minutes, until the onion has softened a bit.
Add in the mushrooms and cook until softened and about halved in volume, 3-5 minutes.
Raise the heat to medium-high, pour in white wine and let cook for a minute.
Pour in concentrated mushroom stock and regular mushroom stock. Bring to a simmer, lower heat to medium, and simmer for 5-10 minutes.
Remove the soup from the heat and remove the garlic cloves. Then mix with an immersion blender to desired consistency.
Place the soup back on the heat and pour in the cream. Stir until well blended and bring to a boil. Then turn off the heat,
Taste test and add salt and pepper if needed, according to taste. Serve with green herbs on top, and with a slice or two of bread.
One batch of this recipe makes 4 smaller portions, or 3 large ones.
Ingredient notes & substitutions
Salted butter can be swapped for unsalted. Add a pinch of salt at the end if needed, but taste test first!
Dry white wine - choose a nice kind for the best taste, and serve the same wine alongside the soup for a perfect pairing. You can also use sparkling wine.
Yellow onion can be swapped for shallots or red onion
White button mushrooms can be swapped in part or fully for another type of mushrooms - my favorite is some kind of chanterelles
Cream can be full fat or half n half - use fall fat for the most filling meal
Mushroom stock - homemade is always best, but I used a bouillon cube
Concentrated mushroom stock can be skipped, but adds loads of taste
Tips & tricks
If you don't have an immersion blender you can allow the soup to cool down a bit and then add it to afood processor or regular blender. However, make sure the soup has cooled as it will otherwise create to much pressure and you will have soup all over the kitchen.
Add more garlic taste by leaving one, or both, of the garlic cloves in the soup and mixing it in with the immersion blender
Make it vegan by using full fat coconut milk instead of cream, and vegetable oil instead of butter - it changes the flavor a bit, but it's still delicious
Store leftovers in the fridge in an airtight container for up to 4 days
Freeze itto keep for longer, this soup freezes really well and is good for at least 3 months
Nutritional information is excluding bread, and assumes full fat cream is used.