Gluten-Free Cream of Mushroom Soup
Rich, creamy, and so delcious, gluten-free cream of mushroom soup makes the perfect lunch or subsitute for the canned version!
Print
Pin
Servings: 3 about 1 1/2 cups
Calories: 261kcal
Ingredients
- 6 ounces mushrooms
- 1/2 cup bone broth
- 1/2 cup heavy cream
- 1/4 of an onion
- 1 garlic clove
- 2 tablespoons coconut oil
- 2 tablespoons oat flour
- Salt and pepper to taste
Instructions
- Heat the coconut oil in a large skillet on medium high heat.
- Finely chop the mushrooms and dice the onion.
- Once the pan is hot, add the chopped mushrooms and diced onions and sauté until they're soft, about 8 minutes.
- Using a garlic press, add the garlic to the skillet and cook for about 30 seconds until the garlic is fragrant.
- Turn the skillet down to low and add the cream, broth, and flour, and quickly whisk to combine.
- Bring the ingredients to a slow simmer and cook for 5 minutes on low heat, whisking constantly to avoid lumps.
- Season with salt and pepper to taste.
Notes
Substitutions:
- Use butter instead of coconut oil
- Use chicken broth instead of bone broth
- Use 1/4 teaspoon onion powder instead of onion
- Use 1/8 teaspoon garlic powder instead of garlic clove
- Use coconut cream instead of heavy cream (this will significantly impact the flavor and creaminess)
Nutrition
Calories: 261kcal | Carbohydrates: 8g | Protein: 5g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 193mg | Fiber: 2g | Sugar: 3g
