Easy Creamy Mushroom Soup
Serves 4
6 tablespoons unsalted butter, divided
1-2 tablespoons extra virgin olive oil
3 cups 1/4 inch thick sliced mushrooms, largest pieces cut in half
1/4 cup dry vermouth or dry white wine
3 tablespoons gluten free all purpose flour blend, white rice flour, or brown rice flour
1 tablespoon beef flavor Better than Bullion mixed with 1/2 cup hot water to thin
3 cups gluten free beef broth
2 cups whole milk
sea salt and fresh ground pepper to taste
1. Saute Mushrooms: In a large heavy pot or dutch, melt 3 Tablespoons butter and oil over medium heat until butter sizzles. Add mushrooms to pan and stir to coat mushrooms with butter and oil. Cook mushrooms, stirring often, until they begin to brown around the edges and soften, about 5-7 minutes.
2. Deglaze Pan: When the mushrooms are soft, add vermouth to pan and stir. Cook another 2-3 minutes until liquid evaporates.
3. Divide Mushrooms: When mushrooms are done, remove from pan, keeping 6-8 of the more perfect slices aside for garnish. Let remaining mushrooms rest 2 -3 minutes until cool enough to handle, then dice.
4. Make Soup: Add remaining 3 Tablespoons butter to pan and return to medium heat. Add diced mushrooms to the pan and stir. Add gluten free flour and whisk mixture to combine. Whisk in butter, Better than Bullion, broth and milk. Bring mixture to a low boil. Whisk soup continuously until it thickens, about 5 minutes.
5. Finish & Serve: Remove soup from heat. Add salt and pepper to taste. To serve, ladle soup into bowls and garnish with the reserved sauteed mushroom slices. Enjoy
