When the weather is cold, and it’s dark outside, soup, salad, and bread is often one of the most welcome dinners you could put on the table. Today we have a gluten-free (or not, if you choose) Mushroom Soup that is creamy and full of flavor, not to mention the fact that it freezes well.
CREAMY MUSHROOM SOUP
(Healthy Gluten-Free Cooking)
1 lb. mushrooms
2 Tbsp. butter
2 1/2 c. stock
2 1/2 c. milk
1/4 c. potato or rice flour (for non-gluten free you can use wheat flour, but this won’t freeze as well)
salt & pepper
Chop the onions. Melt the butter in a large saucepan and cook the onions until transparent. Clean and slice the mushrooms and add to the onions, cooking about 4-5 more minutes.
In a separate saucepan, bring broth and milk up to the boil. Meanwhile, add the flour to the mushrooms and onions and cook 2-3 minutes. Season with salt and pepper. When the broth reaches a boil (or almost), gradually add it to the mushrooms and onions, stirring constantly. Bring soup to the boil. Carefully puree the soup in a blender (or use an immersion blender). Taste the soup for seasoning and add as much cream as you like. Garnish with parsley.