I love mushroom soup and this is a must-have recipe. We have tried to find a great gluten-free version we could stock our cupboards with that was both affordable and tasted great and have not found even one that we like, until now.
This one is a breeze to make, tastes amazing and I haven’t had any problems freezing it to use later, which is useful during the holidays! Cook it the week before to go with dinner and save enough for that green bean casserole…A few sliced onions rolled in cornstarch and then fried until crispy for the topping gives you a quick side dish everyone can enjoy!
You will need:
- 2 large white onions ~ diced
- 2 tablespoons olive oil
- 2 packages white button mushrooms (10 oz) ~ sliced
- 2 packages baby portobello mushrooms (10 oz) ~ sliced
- 10 stalks fresh thyme ~ Tied in a bundle
- 2 dried bay leaf
- 2 cups vegetable broth
- 3 tablespoons tapioca flour
- 2 cups heavy cream or 2 cans unsweetened coconut milk
- salt and black pepper
In a large sauce pan, drizzle in a bit of olive oil and sweat the onions for 5 – 8 minutes.
Add in the sliced mushrooms and a bit of salt. Cook until the edges are beginning to brown and the mushrooms are reduced in size by half as the water is cooked out of them.
Add the fresh thyme and bay leaves, stirring well.
Add in your tapioca flour to your room temp. vegetable broth (to prevent clumping) and then combine with the mushrooms along with the cream or coconut milk. Stir to combine well and let simmer for 15 minutes. Taste and adjust salt and add in freshly ground black pepper.
Great as is, especially on a cold winter day with some decked out sandwiches on the side. If you are planning on using it like you would use regular condensed mushroom soup in recipes, reduce the broth amount so it is a bit thicker.
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