Cream of Mushroom SoupThis creamy soup is perfect on a chilly day. Rich with mushrooms, you will never miss the dairy. |
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Ingredients: |
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2 tablespoons oil ½ cup onion, diced 2 cups mushrooms, sliced Kosher salt to taste Ground black pepper to taste ¼ cup white wine 3 tablespoons olive oil 3 tablespoons allergen free flour 4 cups chicken stock (use vegetable stock if you want vegetarian) |
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Take sauce pan and heat over medium heat.
Add oil and and heat another minute.
Add onions to pan and cook slowly until soft and translucent.
Next, you are going to add mushrooms, you may have to add in batches, if you put too many in at once you will steam the mushrooms instead of sautéing them.
As you finish one batch of mushrooms, remove and add another until complete, season with Kosher salt and black pepper to taste.
Once all mushrooms are cooked, add all back to the pan and add white wine to deglaze pan, cook until dry.
Add olive oil and allergen free flour, whisk for 2 minutes.
Slowly begin to add chicken stock and simmer for 20 minutes.
Place soup in blender and blend until smooth.