Gluten-Free Cream of Mushroom Soup For Spring Dinner
A delicious and creamy gluten-free mushroom soup perfect for a spring dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 lb fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and garlic, sauté until translucent.
- Add sliced mushrooms and cook until they release their moisture.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 15 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Blend the soup until smooth using an immersion blender.
- Serve hot, garnished with fresh parsley.
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Notes
- For a thicker soup, reduce the amount of broth.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg