Mushroom Soup (GF)

Name: Mushroom Soup (GF)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Mushrooms; 1 l vegetable broth; 150 g onion; 15 g garlic; 5 g thyme; 20 g cornstarch; 250 ml milk (or dairy-free milk); 30 ml olive oil; 5 g salt; 2 g pepper

Earthy and creamy mushroom soup, made gluten-free with cornstarch. A comforting and flavorful lunch option that stores well.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 165
Protein: 5 g
Fat: 9 g
Carbs: 16 g

Ingredients

for 4 servings

Mushrooms600 g
vegetable broth1 l
onion150 g
garlic15 g
thyme5 g
cornstarch20 g
milk (or dairy-free milk)250 ml
olive oil30 ml
salt5 g
pepper2 g

Method

7 steps

Heat olive oil in a large pot over medium heat.
Add sliced mushrooms, diced onion, and minced garlic. Sauté with thyme until mushrooms are browned and onions are soft.
Pour in the vegetable broth and bring to a simmer for 20 minutes.
Use an immersion blender to blend the soup to your desired consistency.
Stir in the milk.
Whisk the cornstarch with a small amount of cold water to create a slurry, then stir into the soup and cook until thickened.
Season with salt and pepper before serving.