Creamy GF Mushroom and Thyme Soup
Creamy GF Mushroom and Thyme Soup
What I love about Creamy GF Mushroom and Thyme Soup
It’s been cold and rainy here lately and all of this sweater weather is calling for soup! I love a good, creamy mushroom soup especially this time of year. My gluten-free Mushroom and Thyme Soup is simple and delicious! You only need a few ingredients and some good mushroom slicing skills. I know mushroom is either a LOVE or a HATE, but I’m assuming if you’re here, you’re a fan! I personally love mushrooms in all forms and a mushroom soup is just classic!
This recipe is very easy to follow along and it’s a one-pot meal, which we love! Less dishes makes me a very happy wife at the end of the day. I wanted this soup to be gluten-free, so instead of adding flour I decided to blend a small amount of the soup to help thicken it. An immersion blender works best for this, but if you don’t have one then you can transfer a small amount to a magic bullet or blender and gentle blitz a few times until it’s broken down. Blend as much as you like until you have the consistency that you want.
What you will need to make Creamy GF Mushroom and Thyme Soup
Here’s a list of ingredients that you will need:
Butter - When sauteeing onions and mushrooms, butter is a must for flavour! You can use salted or unsalted butter. You could also use olive oil instead if you prefer.
Shallots - Shallots pair really nicely with mushrooms and white wine. You could use a little white or yellow onion in a pinch if thats all you have.
Garlic - Garlic is a must for this mushroom soup! Shallots, garlic and mushrooms are a delicious base for the soup. I always recommend using fresh garlic but you can use marinated garlic as well in a pinch.
White wine - Any dry white wine works best for glazing the pan, such as Sauvignon Blanc, Chardonnay or Pinot Grigio. If you don’t want to use wine, you can use chicken or vegetable broth instead.
Mushrooms - I used cremini mushrooms for this recipe. Any brown mushrooms would be delicious!
Broth - Either chicken or vegetable broth works well.
Herbs - I definitely recommend using fresh herbs for this recipe! A little thyme and parsley is all you need; these herbs are still growing in my garden even this time of year.
Mascarpone cheese - Mascarpone cheese adds a creamy element to the soup and really makes it. It’s sort of a cross between cream cheese and ricotta. If it’s not with the regular cheeses at the grocery store, it may be with the speciality cheeses.
Creamy GF Mushroom and Thyme Soup
Creamy GF Mushroom and Thyme Soup
Ingredients
- 3 tbsp butter
- 1/2 cup shallots
- 3 cloves garlic, minced
- 6 cups sliced cremini mushrooms
- 1/3 cup dry white wine
- 2 cups chicken or vegetable broth
- 3 tsp fresh thyme leaves
- 2 tsp fresh chopped parsley
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup mascarpone cheese
Instructions
- In a heavy-bottomed pot, melt the butter over low-medium heat and sauté the shallots and garlic for 1-2 minutes or until fragrant.
- Add the mushrooms and cook over medium heat for about 8-10 minutes or until the moisture has evaporated and the mushrooms are browned.
- Deglaze the pot with white wine and scrape any bits off the bottom. Let simmer 1-2 minutes.
- Add the chicken broth and simmer for another 5 minutes.
- With an immersion blender, pulse and blend the soup 4-5 times or until about 1/3 of the mixture is blended. This will help thicken the soup.
- Stir in the herbs, salt and pepper and mascarpone cheese until fully combined.
- Serve hot with fresh bread.
