Cream of Mushroom Gluten Free Soup

By seo53

Ingredients

• 1 Tbls. olive oil
• 8 oz fresh mushrooms, diced
• 1/3 cup onion, diced
• 2 garlic cloves, minced
• 1/3 cup potato starch
• 2 cups chicken broth
• 1 can of full fat coconut milk, divided
• 1/2 teas. salt
• 1/4 teas. pepper

Details

Servings 1
Adapted from glutenfreedairyfreerecipes.com

Preparation

Step 1

Heat the oil in a large saucepan over medium heat, then add the mushrooms, onion, and garlic, cooking for about 5 minutes or until softened. Dump the potato starch over the cooked veggies and stir until well combined. Add the chicken broth and the coconut cream from the can of coconut milk…ONLY THE CREAM. There will be approximately one cup of cream, maybe a little more. Whisk it all together. Increase heat a little and bring to a small boil, whisking often, until it starts to thicken, approximately 10 minutes. Stir in the salt and pepper. Turn off the heat and set aside to cool. Enjoy as is or use it as the base for many other recipes. Additional recipes using this cream of mushroom soup coming soon!

Heather

This was my childhood favorite Lisa, and the hardest thing for me to let go. I write a blog too. if I add this idea to a future post I’ll definitely give you a gluten-free hug, and of course credit a link back.

Heather, Gluten-Free & Frugal

Thanks Heather!! Let me know how you like it! I didn’t see this comment until now, so sorry for the LATE LATE response!

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