Creamy Golden Mushroom Soup (Homemade, Gluten-Free Option)

This Golden Mushroom Soup delivers deep, savory flavor and silky texture without using canned soup. Sautéed mushrooms are cooked in a rich beef or vegetable broth, thickened with a creamy roux, and finished with a touch of sherry and lemon juice. A comforting and elegant starter or light main dish.

Ingredients

• 1 lb (≈450 g) mushrooms (cremini, portobello or button), cleaned & sliced
• 2 Tbsp butter (or olive oil for dairy-free)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 Tbsp tomato paste (adds depth and golden hue)
• 2 Tbsp flour (all-purpose or gluten-free mix)
• 4 cups broth (beef or vegetable)
• 1 cup milk or non-dairy milk
• ¼ tsp white or black pepper
• Salt to taste
• 1 Tbsp dry sherry or white wine (optional)
• 1 Tbsp lemon juice
• Garnish: chopped parsley and crispy sautéed mushroom slices

Directions

1. Sauté onions & garlic:
2. Heat butter or oil in a pot over medium heat. Cook chopped onion until soft (~5 min), then add garlic and sauté 1 more minute.
3. Cook mushrooms:
4. Add sliced mushrooms and tomato paste. Cook over medium-high heat until mushrooms release moisture and turn golden (~7 10 min).
5. Make the roux:
6. Sprinkle flour over the mushrooms; stir and cook ~1 min to eliminate raw taste.
7. Add broth:
8. Slowly whisk in broth, stirring constantly. Bring to a simmer and cook ~7 min until thickened.
9. Add milk and finish:
10. Lower heat and stir in milk. Cook another 5 10 min, stirring frequently. Add pepper, salt, sherry (if using), and lemon juice. Adjust seasoning.
11. Serve & garnish:
12. Ladle soup into bowls. Garnish with crispy fried mushroom slices and parsley.

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