Tacoma Mushroom Soup
This creamy slow-cooked gluten-free soup is absolutely delicious and so easy to make! Don’t be fooled by how it looks – its humble appearance is far outweighed by its intense earthy aroma and smooth consistency. Great with some gluten-free bread!
Prep time: 15 minutes | Cooking time: 6½ hours | Servings: 6
- 20 ounces (560g) mushrooms, sliced
- ¼ cup (65ml) white wine
- 2 cups (500ml) gluten-free vegetable stock
- 1 cup (250ml) whole milk
- ½ cup (125ml) heavy cream
- 2 tablespoons butter
- 4 garlic cloves, chopped
- 2 shallots, chopped
- Salt and pepper to taste
- 1 tablespoon chopped parsley
- Heat your butter in a skillet over a high heat and stir in your garlic and shallots. Sauté this mix for 5 minutes until it has softened, then transfer it to your slow cooker.
- Add your mushrooms, wine, stock and milk, then sprinkle in salt and pepper to taste.
- Cook your soup on ‘low’ for 6½ hours.
- When done, stir in the cream and puree your soup with an immersion (or stick) blender.
- Serve your soup warm, topped with chopped parsley.
Calories: 163 | Fat: 12.9g | Protein: 5.1g | Carbohydrates: 7.3g | Fiber: 1.2g | Sugar: 4.1g
This recipe is an excerpt from the cookbook Make Me Gluten-free… 101 Crockpots!, which is available below!
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