Fall is here and cool weather means SOUP! There is nothing better than a warm bowl of soup to brighten a rainy day here in the South. This Creamy Mushroom Soup is a recipe I intentionally made Gluten-Free to freeze and use in some groovy casseroles at Thanksgiving, but it never made it to the freezer! As a matter of fact, I fed several families with this hearty recipe. GF or not, this is by far the BEST Creamy Mushroom Soup EVER! Enjoy!
Best Creamy Mushroom Soup Ever!
- 4 Tablespoons Butter
- 2 pounds Organic Mushrooms, Sliced
- Salt And Pepper, to taste
- 1 whole Medium Onion, Diced
- 2 stalks Celery Sliced Thin
- 4 cloves Garlic, Minced
- 4 Tablespoons Gluten Free Flour (Bob’s 1 to 1) or You can use regular flour
- 4 cups Organic Chicken Stock
- ¼ cup Heavy Cream
- 1 teaspoons Balsamic Vinegar (if desired)
- Cornstarch (if needed)
- Chopped Parsley
Heat 2 tablespoons butter in a pot over medium-high heat. When melted, cook the onions and celery until they are translucent in color. Then, add the mushrooms. Cook until nicely brown then add garlic and season with salt and pepper. (You might want to reserve a few mushrooms for garnish.)
Add the remaining 2 tablespoons butter. Reduce the heat to medium. Sprinkle the vegetables with the flour and stir. Season with salt and pepper again and stir constantly for 2 minutes, allowing the flour to cook. Slowly add the stock and stir while you add to reduce lumps.
Bring to a simmer and cook for 20 minutes, stirring occasionally. Remove it from the heat and then carefully use the emersion blender to puree until mushrooms are broken up into small bits. Finally, add the cream and heat it to a simmer. Taste for flavor. Add balsamic. Taste again for proper seasoning.
Serve with your reserve mushrooms and a sprinkle of parsley.
*Add or subtract the liquid for your desired thickening. If soup is still a little too thin when you are done, feel free to add cornstarch until it is the consistency you desire.
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