Gluten Free Mushroom Soup
A creamy and flavoursome gluten free mushroom soup that can be whipped up in minutes.
Ingredients
- 90 g butter
- 2 medium onions roughly chopped
- 1 garlic clove crushed
- 500 g mushrooms finely chopped, chestnut/button mushrooms
- 2 tbsp gluten free plain flour
- 1 litre chicken stock ensure gluten free
- 1 bay leaf
- 4 tbsp single cream plus 1 additional tbsp, to garnish
- Fresh parsley chopped, to serve
Instructions
- Melt the butter in a large saucepan over a medium heat. Cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened.
- Stir in the gluten free flour and cook for 1-2 minutes (to enable gelatinisation).
- Add the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf.
- Remove the soup from the heat and blitz until smooth using a hand blender.
- Reheat gently and stir through the cream.
- Garnish with 1 tbsp cream, swirled, and the chopped parsley.
- Serve.