Yields: 4 servings
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 8 ounces mushrooms, sliced (white button or cremini)
- 4 tablespoons gluten-free all-purpose flour
- 3 cups chicken broth (can use vegetable broth for vegetarian option)
- 1 cup milk (dairy or alternative like almond or oat milk)
- 1 teaspoon poultry seasoning (or your favorite herb blend)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked, shredded chicken (optional, omit for cream of mushroom)
Instructions:
1. Sauté the vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and celery and cook until they start to soften, about 3-4 minutes.
- Add the mushrooms and cook until they release their liquid and soften, another 3-4 minutes.
2. Make the gluten-free roux:
- Sprinkle the gluten-free flour over the vegetables, and stir well to coat.
- Cook for 1-2 minutes, stirring constantly, until the flour starts to turn slightly golden and smells nutty.
3. Add the liquids and seasonings:
- Slowly whisk in the chicken broth, ensuring the mixture is smooth with no lumps.
- Stir in the milk, poultry seasoning, salt, and pepper.
4. Simmer to thicken:
- Bring the mixture to a simmer over medium-low heat.
- Continue to simmer, stirring occasionally, until the soup thickens, about 10-15 minutes.
5. Add chicken (if using):
- Stir in the cooked, shredded chicken and warm through.
6. Serve and Enjoy:
- Taste and adjust salt and pepper if needed.
- Serve your delicious creamy soup hot!
Tips:
- For extra richness, use half-and-half or heavy cream instead of milk.
- Play with the herbs: Substitute or add to the poultry seasoning with herbs like dried thyme, rosemary, or a touch of dried sage for deeper flavor.
- Make it a meal: Add cooked rice, quinoa, or gluten-free pasta for a heartier soup.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
