Simple Gluten Free Cream Of Mushroom Soup
Ingredients
-
¼
cup
unsalted butter
-
⅓
cup
finely chopped shallots
-
2
cups
chopped mushrooms
-
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 over medium-high heat.
- Add the shallots and mushrooms, cooking for 8 minutes until tender.
- Stir in the garlic, thyme, salt, and pepper, and cook for an additional 30 seconds.
- Add the broth and bring the mixture to a simmer, then whisk in the xanthan gum.
- Reduce heat to medium-low and cook for 45 minutes, stirring occasionally.
- Allow the soup to cool slightly, then process in batches in a blender or use an immersion blender.
- Return the soup to the pot and stir in the heavy cream, cooking for another 5 minutes until heated through.
Nutrition Facts (estimated)
Servings
6
Calories
233
Total fat
23g
Total carbohydrates
6g
Total protein
3g
Sodium
905mg
Cholesterol
75mg
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