Ingredients for Gluten Free And Dairy Free Cream Of Mushroom Soup
- 1 pound cremini mushrooms, sliced
- Vegetable Broth
- Onion
- Dried Thyme
- Ghee
- Rice Flour
- 1 teaspoon salt
- Ground Black Pepper
- 2 cups unsweetened rice milk
- Sherry Wine
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How to Make Gluten Free And Dairy Free Cream Of Mushroom Soup
- Sauté 1 tablespoon of ghee in a large saucepan over medium heat. Add 1 pound of sliced cremini mushrooms and cook until softened and browned, about 8-10 minutes.
- Add 4 cups of vegetable broth and 2 sprigs of fresh thyme to the saucepan. Bring to a simmer and cook until the mushrooms are tender, about 10 minutes.
- Remove the thyme sprigs. Carefully transfer the mushroom mixture to a blender (or use an immersion blender) and blend until smooth, leaving some texture if desired.
- In a clean saucepan, melt 2 tablespoons of ghee over medium heat. Whisk in 1/4 cup of gluten-free all-purpose flour until smooth, creating a roux.
- Gradually whisk in 2 cups of unsweetened rice milk, stirring constantly to prevent lumps. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Add the blended mushroom mixture to the saucepan. Stir well to combine. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes, or until the soup has thickened to your desired consistency.
- Stir in 1 tablespoon of dry sherry (optional). Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh thyme sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
7g
Fat
20g
Carbs
2g
