Gourmet Cream Of Wild Mushroom Soup - cooking recipe

Ingredients

3 tablespoons extra-virgin olive oil
1 pound assorted wild mushrooms, thinly sliced
1 large yellow onion, finely chopped
2 portobello mushrooms, thinly sliced
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon sea salt
1/4 cup dry white wine
3 cups gluten-free chicken broth
1 cup heavy whipping cream
1/2 cup chopped fresh parsley, divided
1 tablespoon gluten-free all-purpose flour
sea salt and ground white pepper to taste

Preparation

Heat olive oil in a large saucepan over low heat. Add wild mushrooms, yellow onion, portobello mushrooms, thyme, rosemary, and sea salt; cover and cook until mushrooms soften, about 3 minutes.
Uncover saucepan and pour in white wine; cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken broth; simmer soup until flavors combine, about 15 minutes.
Whisk heavy cream, 1/4 cup parsley, and flour together in a small bowl. Pour into the soup; cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper; top with remaining 1/4 cup parsley.