Gluten Free Cream of Mushroom Soup
 
Prep time
Cook time
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Warm your soul and make your heart happy with this hearty vegetarian Gluten Free Cream of Mushroom Soup. Such creaminess with all that mushroom flavor!
Author:
Recipe type: Soups
Serves: 8 servings
Ingredients
  • 3 tablespoons olive oil
  • 1½ cups chopped celery (including leaves)
  • 1 onion, diced
  • 1 lb. mushrooms, chopped (about 6-7 cups)
  • salt and pepper for seasoning
  • ½ cup white wine
  • 3 cups vegetable broth or chicken stock
  • 3 cups heavy cream
  • ⅓ cup white rice flour
  • 1 teaspoon salt
  • 1 teaspoon dried tarragon leaves
  • ¼ teaspoon pepper
  • ½ teaspoon paprika
  • ½ teaspoon ground mustard
  • ¼ teaspoon ground coriander
Directions
  1. Chop and prepare all veggies. Set aside.
  2. In a large cast iron pot or soup pot, heat oil over medium heat. Once oil is hot enough that a drop of water sizzles, add celery and onion. Season with a few shakes of salt and pepper. Cook 5-6 minutes until tender, stirring occasionally.
  3. Add mushrooms and white wine. Season generously with a few shakes of salt and pepper. Cook until mushrooms are tender and liquid has slightly reduced, about 5-6 minutes more. Stir occasionally to avoid burning.
  4. Add veggie broth or chicken stock and bring to a boil. In a separate bowl or measuring cup, whisk together cream, rice flour, 1 teaspoon salt, tarragon leaves, ¼ teaspoon pepper, paprika, ground mustard, and coriander. Slowly pour mixture into soup and stir as you are pouring.
  5. Bring soup to a boil. Cook, stirring constantly for 2-3 minutes until soup has thickened. Add a little more broth, stock, or milk if soup becomes too thick. Season to taste with additional salt or pepper.
  6. Remove from heat and serve warm with desired garnishing. Store leftovers in airtight container in fridge for up to 1 week or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-cream-mushroom-soup-recipe/