Gluten-Free Cream Of Mushroom Soup

1

In a large saucepan, heat olive oil over medium heat. Add mushrooms and shallot, sauté until tender, about 5 minutes.

2

Add butter to the saucepan. Once melted, stir in gluten-free flour, salt, and pepper. Cook for 2 minutes until the mixture forms a paste.

3

Gradually add vegetable broth to the roux, whisking continuously. Stir in evaporated milk and bring to a simmer. Cook until the soup reduces and thickens, about 15 minutes.

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