Gluten Free Cream of Mushroom Soup
This creamy mushroom soup is like a hug in a bowl! For a more condensed soup, reduce the broth to ¾ of a cup and the heavy cream to ½ a cup.
Servings 6
Calories 233kcal
Ingredients
- ¼ cup unsalted butter
- ⅓ cup finely chopped shallots
- 2 cups mushrooms chopped
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- ¾ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 4 cups chicken broth
- 1 ½ teaspoons xanthan gum
- 1 cup heavy cream
Instructions
- Melt the butter in a large saucepan to medium-high heat.
- Add the shallots and mushrooms and cook for 8 minutes.
- Add the garlic, thyme, salt, and pepper. Cook for 30 seconds more.
- Add the broth and bring to a simmer. Whisk in the xanthan gum.
- Reduce the heat to medium-low and cook for 45 minutes, stirring occasionally.
- Allow to cool slightly and process in batches in a blender. (Alternatively, you can use an immersion blender.)
- Return to the pot and stir in the heavy cream. Cook for another 5 minutes until heated through.
Nutrition
Calories: 233kcal | Carbohydrates: 6g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 905mg | Potassium: 311mg | Fiber: 1g | Sugar: 2g | Vitamin A: 830IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 1mg