Ingredients
Equipment
Method
- In a large saucepan, heat olive oil over medium heat. Add fresh mushrooms and shallot, sauté until tender, about 5 minutes.
- Add unsalted butter to the saucepan. Once melted, stir in gluten-free flour, kosher salt, and ground black pepper. Cook for 2 minutes until the mixture forms a paste.
- Gradually add vegetable broth to the roux, whisking continuously. Stir in evaporated milk and bring to a simmer. Cook until the soup reduces and thickens, about 15 minutes.
- Use an immersion blender to blend the soup (or a portion of it if you want to leave some mushroom chunks). Add more broth or hot water to thin the soup to your desired thickness if needed.
Notes
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. Just reheat gently.
- Freezing: Yes, you can freeze this soup! Allow it to cool completely before transferring it to a freezer-safe container. It can last up to three months in the freezer. Thaw in the refrigerator overnight before reheating.
- Pairing: This soup pairs well with a crisp green salad or crusty gluten-free bread. It’s also delicious with a sprinkle of fresh herbs like thyme or parsley on top.
- Spice it up: If you like a little heat, add a pinch of cayenne pepper or some crushed red pepper flakes for a kick.
- Add protein: For a heartier meal, consider adding some cooked chicken or tofu to the soup.
- Herb infusion: Infuse additional flavor by adding herbs like thyme or rosemary while simmering the soup.