Gluten-Free Cream of Mushroom Soup

easyhealthyrecipes.com/gluten-free-cream-of-mushroom-soup/

Better than store-bought, this easy cream of mushroom soup is rich, savory, and totally gluten free.

Prep: 10

Cook: 20

Total: 30

Recipe makes approximately 6 servings

Ingredients Needed

6 tablespoons unsalted butter (at room temperature)
4 teaspoons minced fresh garlic (approximately 4 large cloves)
½ cup diced onion
16 ounces sliced mushrooms
salt (to taste)
freshly cracked black pepper (to taste)
1 tablespoon all-purpose seasoning (see Notes)
½ cup gluten-free all-purpose flour (see Notes)
2 cups low-sodium vegetable broth
2 cups whole milk (at room temperature; see Notes)

Get Recipe Ingredients

Instructions

Place large saucepan on stovetop over medium heat. When pan is warm, add 6 tablespoons unsalted butter. Let butter melt completely, swirling and tilting pan occasionally to distribute butter across entire surface.
Once butter has melted, add 4 teaspoons minced fresh garlic and ½ cup diced onion to saucepan. Stir to incorporate ingredients, then sauté onions and garlic approximately 5 minutes or until onions are translucent. Stir garlic and onions occasionally to prevent sticking.
When onions are translucent, add 16 ounces sliced mushrooms, salt, freshly cracked black pepper, and 1 tablespoon all-purpose seasoning to saucepan.
Stir all ingredients together until well blended, then sauté mushrooms 3 to 5 minutes or until browned on one side. Stir ingredients again, then sauté mushrooms 3 to 5 minutes more or until browned on all sides.
Sprinkle ½ cup gluten-free all-purpose flour over sautéed mushrooms, then stir to coat mushrooms in flour. Cook mushrooms 2 minutes, stirring constantly.
After 2 minutes, gradually add 2 cups low-sodium vegetable broth to saucepan in small increments, stirring constantly. Continue until all broth has been added, making sure to scrape up any bits of onion, garlic, or mushrooms that may have stuck to bottom of pan.
When all vegetable broth has been fully incorporated, remove saucepan from heat and let mixture cool slightly. Gradually add 2 cups whole milk (at room temperature) in small increments, stirring constantly.
Once all milk has been added and incorporated, return saucepan to heat and reduce temperature to medium-low. Simmer soup, stirring occasionally, 10 minutes or until soup has thickened to desired consistency.
When satisfied with soup consistency, portion soup into serving bowls and serve warm. Alternately, use soup in other recipes as instructed.

Recipe Notes

Flour: Use the spoon-and-level method to measure out your flour. Spoon all-purpose flour from the package into your measuring cup. Once it's full, use the back of the spoon or a knife to level the top of the flour with the edges of the cup. This method gives you a much more accurate measurement than inserting the cup directly into the bag of flour.
All-Purpose Seasoning: You can buy a container of all-purpose seasoning at the store, but if you can't find it or don't have any on hand, you can use a homemade blend of salt, pepper, garlic powder, onion powder, sage, dried basil, dried parsley, dried oregano, and paprika instead.
Milk: For a thicker, creamer soup, use heavy cream instead of milk.
Make it Dairy Free/Vegan: Use a plant-based butter. Replace the milk with unsweetened coconut milk (from a can), unsweetened cashew cream, or unsweetened almond milk.

Nutrition Info (Approximate)