Description
A comforting creamy mushroom chicken soup that is gluten-free and easily made with almond milk for a dairy-free option.
Ingredients
Scale
- 2 teaspoons extra virgin olive oil
- 1 Tablespoon minced shallot
- 2 Tablespoons butter or vegan butter
- 2–1/2 Tablespoons gluten free flour
- 3/4 cups gluten free chicken broth
- 1/2 cup milk (any kind, I use unsweetened almond milk)
- 1–1/2 teaspoons poultry seasoning
- scant 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon minced shallot
- 4 oz mushrooms (chopped)
- 2 Tablespoons butter or vegan butter
- 2–1/2 Tablespoons gluten free flour
- 3/4 cup gluten free chicken or vegetable broth
- 1/2 cup milk (any kind, I use unsweetened almond milk)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Instructions
- Heat extra virgin olive oil in a small saucepan over medium heat then add shallots and saute until softened, 2-3 minutes.
- Add butter then, once melted, sprinkle in flour and whisk to combine. Cook while whisking for 1 minute then slowly add splashes of chicken broth while whisking to create a smooth sauce.
- Add milk and seasonings then turn heat up to medium-high and bring soup to a simmer while stirring constantly.
- Turn heat back down to medium then simmer while stirring until soup is fairly thick, 3-4 minutes.
- Remove saucepan from heat then set aside to cool slightly. Can be made up to 5 days ahead of time.
- Heat extra virgin olive oil in a small saucepan over medium-high heat then add mushrooms and shallots. Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5-7 minutes.
- Scrape mushroom and shallot mixture into a bowl then set aside.
- Lower the heat to medium then melt butter in saucepan. Sprinkle in flour then whisk to combine and cook while whisking for 1 minute.
- Slowly add splashes of chicken or vegetable broth while whisking to create a smooth sauce then add milk and seasonings.
- Turn heat up to medium-high and bring soup to a simmer while stirring constantly then turn heat back down to medium and simmer while stirring until soup is fairly thick, 3-4 minutes.
- Remove saucepan from heat then stir in cooked mushrooms and set aside to cool slightly. Can be made up to 5 days ahead of time.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 5 days.
- Substitute vegetable broth for a completely vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg