Ingredients
- 1 tablespoon olive oil
- 1 pound fresh mushrooms sliced
- 1 small shallot finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons gluten-free flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups vegetable broth (gluten-free)
- 1 cup evaporated milk
Instructions
- In a large saucepan, heat olive oil over medium heat. Add mushrooms and shallot, sauté until tender, about 5 minutes.
- 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.
- 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.
- Use an immersion blender to blend the soup (or a portion of it if you want to leave some mushroom chunks). Add more broth or hot water to thin the soup to your desired thickness if needed.