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Gluten free cream of wild mushroom soup

  • 3 tablespoons extra-virgin olive oil
  • 450g assorted wild mushrooms, thinly sliced
  • 1 large onion, finely chopped
  • 2 portobello mushrooms, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon sea salt
  • 4 tablespoons dry white wine
  • 700ml gluten-free chicken stock
  • 235ml whipping cream
  • 2 tablespoons chopped fresh parsley, divided
  • 1 tablespoon gluten-free plain flour
  • sea salt and ground white pepper to taste
  • Heat olive oil in a large saucepan over low heat. Add wild mushrooms, onion, portobello mushrooms, thyme, rosemary and sea salt; cover and cook until mushrooms soften, about 3 minutes.
  • Uncover saucepan and pour in white wine; cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken stock; simmer soup until flavours combine, about 15 minutes.
  • Whisk cream, 1 tablespoon chopped parsley and plain flour together in a small bowl. Pour into the soup; cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper; top with remaining parsley.