Soups & Stewscopykat5.0
Gluten-Free Cream of Mushroom Soup
Homemade gluten-free cream of mushroom soup tastes so much better than canned condensed soup.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- blender
- pot
📝 Preparation Steps
1
If you have dried mushrooms, soak them in heavy cream while you begin preparation on mushrooms. Ideally, they should soak until tender.
mushrooms (cremini, portobello mushrooms work well )8 ouncesounce dried mushrooms (any type - optional)1/2
2
Saute mushrooms and onions over medium heat in a medium-sized saucepan. Saute until onions are transparent and the mushrooms have begun to release some of their water.
mushrooms (cremini, portobello mushrooms work well )8 ouncesounce dried mushrooms (any type - optional)1/2diced onion1 cup
3
Add chicken stock and potato. Cover and simmer for about ⏱️ 18 minutes over medium-low heat.
4
Puree soup with a hand immersion or regular blender until soup is well blended and is fairly smooth.
5
Return soup stock to the pot, add heavy cream, and cook until the soup is heated through.
Nutrition Facts
calories
355 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
68 mg
protein Content
7 g
cholesterol Content
81 mg
carbohydrate Content
17 g
saturated Fat Content
14 g
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