French · Dinner
Creamy Mushroom Soup
Silky mushroom soup finished with cream, built on sautéed cremini and shallot deepened with thyme and a splash of dry sherry, thickened with a gluten-free cornstarch slurry instead of a wheat roux. Served hot with a swirl of cream and chopped chives, it is smooth, earthy and comforting.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
378Calories
8.9gProtein
29.6gFat
19.3gCarbs
6.8gSugar
2.8gFiber
812mgSodium
78mgChol
18.1gSat Fat
890mgPotassium
75mgCalcium
1.6mgIron
0.3mcgVitamin B12
4.5mgVitamin C
Goes well with
Chamomile Tea
local
Cidre Normande (Non-Vintage)
international
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
gluten-free
Instructions
1
Prep
Slice the cremini mushrooms, finely chop the shallot, mince the garlic, and mix the cornstarch with water in a small bowl until smooth.
2
Sauté
Melt the butter over medium-high heat, add shallot and garlic for 3 minutes until soft, then add mushrooms and thyme; sauté 7 minutes until golden and liquid releases.
3
Simmer
Deglaze with dry sherry for 30 seconds, add vegetable stock, and simmer over medium heat for 8 minutes until mushrooms are tender and liquid is rounded.
4
Finish and Plate
Purée the soup with an immersion blender until smooth, stir in the cornstarch slurry and simmer 2 minutes until thickened, stir in heavy cream off heat, season with salt and pepper, ladle into a bowl, and scatter chives on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cremini mushrooms
- 22 small shallot (60g)
- 2 clove2 clove garlic
- 2 tbsp2 tbsp butter
- 1 1/2 cup360ml gluten-free vegetable stock
- 1/2 cup120ml heavy cream
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water
- 1 tsp1 tsp fresh thyme leaves
- 2 tsp2 tsp dry sherry
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp chives, to finish
