Ingredients for Allergen Free Soup Base Previously Called Gluten Free Mushroom
- 1 medium onion
- 2 tablespoons butter
- 8 ounces fresh mushrooms
- Used as part of 2 tablespoons gluten-free flour blend, specific quantity not provided.
- Used as part of 2 tablespoons gluten-free flour blend, specific quantity not provided.
- 4 cups chicken broth
- 1 cup evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons gluten-free flour blend
- 1 cup heavy cream
- 1 cup coconut cream
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How to Make Allergen Free Soup Base Previously Called Gluten Free Mushroom
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
- Add 8 ounces of mushrooms, sliced, and sauté until tender, about 5-7 minutes.
- In a small bowl, whisk together 2 tablespoons of all-purpose gluten-free flour (or your favorite blend) and 4 cups of low-sodium chicken broth until completely smooth. Pour into the saucepan with the mushrooms and onions.
- Bring the mixture to a boil, stirring constantly.
- Reduce heat to low and simmer for 2 minutes, or until the soup has thickened slightly, stirring frequently.
- Stir in 1 cup of heavy cream (or coconut cream for a vegan option), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Simmer uncovered for 15 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasonings as needed.
- Serve hot and enjoy! Garnish with fresh parsley or chives, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
5g
Fat
23g
Carbs
4g
