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I often serve this super quick and easy gluten free Mushroom Soup in little shot glasses for events with family and friends.
Heat the oil in a 6-quart stock pot over medium heat. Add the onion and saute for 20 to 30 minutes until caramelized. Add the mushrooms and saute for another 5 to 10 minutes until tender.
Pour chicken stock into pot, bring to a boil and then simmer for 10 minutes. Transfer pot contents to a Vitamix and puree on high until smooth.
Season to tate and serve.
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