Gourmet Cream Of Wild Mushroom Soup recipe
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Ingredients
- 3 tablespoons extra-virgin olive oil 1 pound assorted wild mushrooms, thinly sliced 1 large yellow onion, finely chopped 2 portobello mushrooms, thinly sliced 1 tablespoon chopped fresh thyme 1 teaspoon chopped fresh rosemary ½ teaspoon sea salt ¼ cup dry white wine 3 cups gluten-free chicken broth 1 cup heavy whipping cream ½ cup chopped fresh parsley, divided 1 tablespoon gluten-free all-purpose flour sea salt and ground white pepper to taste
Nutrition Info
- 374.7 caloriescarbohydrate: 13 gcholesterol: 85.3 mgfat: 33.1 gfiber: 2.5 gprotein: 6.7 gsaturatedFat: 15.2 gservingSize: -sodium: 1055.7 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Gourmet Cream Of Wild Mushroom Soup
Directions
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Heat olive oil in a large saucepan over low heat. Add wild mushrooms, yellow onion, portobello mushrooms, thyme, rosemary, and sea salt, cover and cook until mushrooms soften, about 3 minutes.
Uncover saucepan and pour in white wine, cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken broth, simmer soup until flavors combine, about 15 minutes.
Whisk heavy cream, 1/4 cup parsley, and flour together in a small bowl. Pour into the soup, cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper, top with remaining 1/4 cup parsley.