PCOS Friendly Gluten Free Wild Mushroom Soup

Total time1 hr 10 min

Prep time20 min

Cook time35 min

4.7

(10)

PCOS Friendly Gluten Free Wild Mushroom Soup

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Ingredients

4 servings

1 oz dried porcini mushrooms
2 cups boiling water
2 tbsp unsalted butter
Chef's tip
Use 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 garlic cloves, minced
1 lb mixed fresh wild mushrooms (cremini, shiitake, oyster, or a combination), sliced
1 tsp fresh thyme leaves
½ cup dry sherry or dry white wine
4 cups chicken broth or vegetable broth
2 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
3 tbsp cold water
½ cup heavy cream
1 tsp tamari
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the dried porcini mushrooms in a medium heatproof bowl and pour the boiling water over them. Let steep for 15 minutes, until the mushrooms are fully softened. Lift the mushrooms out with a slotted spoon, squeeze gently, and roughly chop them. Pour the soaking liquid through a fine-mesh strainer or coffee filter into a measuring cup, leaving any grit behind; set both the mushrooms and the strained liquid aside separately.
2
Melt the butter with the olive oil in a large pot or Dutch oven over medium heat until the butter is foamy and just subsided. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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