Description

Warm and comforting, this Cream of Mushroom Soup is the ultimate dish for chilly evenings or cozy family gatherings. With a rich blend of fresh mushrooms, aromatic garlic, and fragrant thyme, it delivers a heartwarming experience without the heaviness of cream. This version is guilt-free, as it’s made creamy with full-fat milk and gluten-free flour blend, ensuring you indulge without compromise. Balancing simplicity and flavor, this soup is easy to prepare in under an hour, making it perfect for busy weeknights or meal prep. Whether served as a main course or an elegant appetizer, each bowl offers a delightful taste that will leave everyone asking for seconds.

Ingredients

Scale

2 tablespoons olive oil
2 pounds fresh mushrooms (cleaned and sliced)
1 medium yellow onion (diced)
Salt and pepper (to taste)
1 teaspoon Italian seasoning
2 cloves garlic (peeled and sliced)
4 cups low-sodium broth (chicken, beef, or vegetable)
1 ½ cups full-fat milk
2 tablespoons gluten-free flour blend
Fresh thyme (for garnish)

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Instructions

Heat olive oil in a pot over medium-high heat. Sauté sliced mushrooms and diced onion for 8-10 minutes until tender. Add salt, pepper, Italian seasoning, and garlic.
Pour in the low-sodium broth; bring to a boil. Reduce heat to simmer for 25-30 minutes.
In a separate jug, whisk gluten-free flour blend with a little milk until smooth; then add remaining milk.
Puree the soup using an immersion blender until smooth.
Stir in the milk mixture; return to medium heat for another 5-6 minutes until thickened.
Taste and adjust seasonings if needed. Garnish with fresh thyme before serving.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 5g
Sodium: 450mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 7g
Cholesterol: 15mg