Gluten Free Mushroom Soup
This gluten-free mushroom soup is quick, flavorful, and so comforting! Made with wild shiitake, chanterelle, or porcini mushrooms (or a combination of all three!), you can have this delicious soup on the table in under 30 minutes.
Servings: 4 cups
Ingredients
- 2 1/2 cups wild mushrooms shitake, chanterelle, or porcini, or a combination, coarsely chopped
- 4 tablespoons butter divided
- 1/2 cup finely chopped shallots about 2 large
- 3-4 cups chicken or vegetable stock
- 2 Tablespoons or more heavy cream
- Kosher salt and black pepper to taste.
- Additional sliced and sautéed mushrooms and finely chopped chives, if desired
Instructions
- In a large pot over a medium heat, add 2 tablespoons butter and shallots. Sauté until translucent, about 2-3 minutes.
- Stir in mushrooms, and cook an additional 2-3 minutes. Add 3 cups stock and continue to cook 7-10 minutes until mushrooms are cooked through.
- Puree soup in a blender in batches until smooth, with specks of mushrooms.
- Return to saucepan and bring to a boil. Turn off heat and whisk in 2 tablespoons butter and cream. Season to taste with kosher salt and pepper.
- Add additional stock if necessary.