Gluten Free Cream of Mushroom Soup || Gracefult Kitchen

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Gluten Free Cream of Mushroom Soup

Soups

There's no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold—russets don't provide quite the right texture.

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 cup diced shallots
½ cup diced celery
5 cups sliced shiitake mushroom caps (about 10 ounces), divided
5 cups sliced baby bella mushrooms (about 10 ounces), divided
½ cup dry sherry
3 cloves garlic, minced
4 cups diced peeled Yukon Gold potatoes (about 1 pound)
½ teaspoon dried thyme
3 cups "no-chicken broth" or mushroom broth
1 cup water
½ cup walnuts, finely chopped
1 Pinch of salt
2 teaspoons sherry vinegar
½ teaspoon ground pepper
2 tablespoons sliced fresh chives

Description

Heat 3 tablespoons oil in a large pot over medium heat. Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic; cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Stir in potatoes and thyme; cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
Meanwhile, coarsely chop the remaining 2 cups mushrooms. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
Serve the soup topped with the mushroom-walnut mixture and chives.