Description
Creamy mushroom soup is perfect for served as an appetizer or a side to any meal. It is made gluten-free by using white rice flour to make the roux. This soup is smooth, bursting with mushroom flavor.
Ingredients
Units
Scale
- 1 (4 ounce) stick of butter cut into 8 tablespoons, divided
- 1 medium shallot, chopped
- 3 to 4 cloves garlic, minced
- 20 ounces/1.25 pounds mushrooms, such as baby Bella and shitakes, wiped clean and chopped into 1 inch pieces *
- 1/4 cup white rice flour
- 4 cups vegetable stock or chicken stock
- 2 cups filtered water
- Sea Salt and pepper to taste
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup half and half (you could also use cream for a richer consistency)
- 1 tablespoon minced parsley for garnish, optional
Instructions
- Heat a medium-sized stock pot over medium-low heat and melt 1 tablespoon of the butter. Add the shallot and a sprinkle of sea salt. Sauté for 3 to 5 minutes, or until tender and translucent. Add the garlic and sauté for 1 minute.
- Add about 1 to 2 cups of the mushrooms, depending on how large the base of your stock pot is. You don’t want to overcrowd the mushrooms or they won’t brown properly, so work in batches. Sauté the mushrooms for 3 to 5 minutes, stirring occasionally, or until browned. Using a large spoon remove the mushrooms and shallots to a plate or bowl and set aside.
- Melt another tablespoon of the butter and add another cup or two of the mushrooms. If the one tablespoon of butter is not enough, add a teaspoon of vegetable or chicken stock. Sauté for 3 to 5 minutes, stirring occasionally. The mushrooms should be well browned. Remove the mushrooms and repeat the process until all of the mushrooms are browned.
- Once all of the mushrooms are browned and removed from the pot melt 3-4 tablespoons of butter into the sauce pot. Whisk in the white rice flour. Whisk constantly until the flour has browned and the raw rice flour smell has cooked off, about 3 to 5 minutes.
- Turn the heat up to high and slowly whisk the vegetable stock into the roux. Add 2 cups filtered water and the mushrooms and shallots back into the pot. Cover with a lid and bring to a boil. Reduce to a simmer and uncover. Simmer for 15 minutes.
- Remove the soup from the heat and use an immersion blender to puree the soup until smooth.
- Alternately you could transfer the soup to a blender and puree it in batches. Make sure to leave the lid askew and cover with a clean kitchen towel to allow the steam to escape so you don’t create a suction that will cause a soup explosion.
- Return the pureed soup to low heat. Add salt and pepper to taste, and the cayenne pepper (optional). Stir in the ½ cup half and half. Allow the soup to gently heat through.
- Serve the soup as a side to a meal or as an appetizer. Garnish with chopped parsley, if desired.
- Store leftovers in an airtight container for up to 5 days. Reheat gently.
Notes
*If you can’t find shitake mushrooms then use whatever kind you like.
