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| Gourmet Cream Of Wild Mushroom Soup |
"This mushroom soup has earthy and creamy flavor. Using a variety of wild mushrooms creates interesting flavors and textures. Serving this soup on special occasions will make the evening unforgettable."
Ingredients :
- 3 tablespoons extra-virgin olive oil
- 1 pound assorted wild mushrooms, thinly sliced
- 1 large yellow onion, finely chopped
- 2 portobello mushrooms, thinly sliced
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon sea salt
- 1/4 cup dry white wine
- 3 cups gluten-free chicken broth
- 1 cup heavy whipping cream
- 1/2 cup chopped fresh parsley, divided
- 1 tablespoon gluten-free all-purpose flour
- sea salt and ground white pepper to taste
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 53M |
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- Heat olive oil in a large saucepan over low heat. Add wild mushrooms, yellow 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 broth; simmer soup until flavors combine, about 15 minutes.
- Whisk heavy cream, 1/4 cup parsley, and 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 1/4 cup parsley.
Notes :
- Substitute 1 teaspoon dried thyme and 1/4 teaspoon dried rosemary for the fresh thyme and rosemary if desired.
- Substitute full-fat coconut milk for the heavy cream if desired.
- Optional garnish: Thinly slice some mushrooms, place on a baking sheet lined with parchment paper, drizzle with oil, and broil for 1 minute.
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