Low Iodine Gluten Free Creamy Mushroom Soup
Total time50 min
Prep time15 min
Cook time35 min
4.6(20)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, thinly sliced
- 4 oz shiitake mushrooms, stems removed, thinly sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ cup dry white wine
- 4 cups chicken broth
- 2 tbsp cornstarch
- 3 tbsp cold water
- ¾ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp fresh lemon juice
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Melt the butter with the olive oil in a large pot or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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