The soup made from various types of mushrooms is tasty and you can fully enjoy the original taste of mushrooms. The more types of mushrooms, the better the taste. Because thickened with Japanese Non-Gluten Rice Flour instead of wheat flour so it is gluten-free and healthy. Also, Japanese Non-Gluten Rice Flour is easy to cook soup. You don’t have to worry about lumps like wheat flour. So if you want to thicken the finished soup, you can just add rice flour directly to the soup, and if it’s too thick, you can thin it out with stock or water. Please adjust the thickness of the soup as you like.
- 1 pound sliced mix of mushrooms (Button, Portobello, Shiitake etc.)
- 2 1/2 tablespoons unsalted butter
- 1/2 large leek, split in half and cut into half-moons
- 1/2 chopped medium onion
- 1 teaspoon fresh thyme leaves
- 2 tablespoons Japanese Non-Gluten Rice Flour
- 1/2 cup milk
- 2 cups chicken broth
- 1 bay leaf
- kosher salt
- ground black pepper
- toppings: heavy cream, sunflower oil, black pepper, thyme
Set aside 1/2 cup of the mushrooms. Melt 2 tablespoons of the butter in a soup pot over or Dutch oven medium-high heat. Add the remaining mushrooms and cook, stirring occasionally, until they have given off their liquid and are beginning to brown, about 10 minutes. Add the leeks, onions, and half of the thyme and cook, stirring frequently, until the vegetables are softened, about 5 minutes.
Add the Japanese Non-Gluten Rice Flour, milk and chicken stock, stirring constantly, until they mix. Add the bay leaves and bring to a boil, then reduce the heat to maintain a simmer, cover, and cook, stirring occasionally, until the liquid is thickened and lightly reduced, about 10 minutes. Discard the bay leaves.
Working in batches, transfer the mixture to a blender and blend, starting on low speed and gradually increasing to high, until a puree forms, about 1 minute; add additional water if necessary to thin to the desired consistency. And season to taste with salt and pepper.
Melt the remaining tablespoon of butter in a small nonstick skillet over medium-high heat. When the foaming subsides, add the reserved 1/2 cup mushrooms and cook, stirring and tossing frequently, until deep brown, about 5 minutes. Add the remaining thyme and season to taste with salt and pepper.
Serve the soup garnished with the sautéed mushrooms and toppings.