Mushroom cream soup with vinegar, gluten free

Ingredients

• 350 g Mushrooms, mixed like portobello, white button, etc.
• 500 ml Chicken stock, low sodium
• 250 ml Milk
• 2 tsp Balsamic vinegar
• 100 ml Sour cream
• 2 pcs Onion, peeled, chopped
• 4 tbsp Parsley, fresh, chopped
• 2 tbsp Butter, unsalted
• 2 tbsp Gluten free flour mix
• 1 tbsp Sweet red paprika powder
• 2 tsp Dill weed, fresh, chopped
• 1 tsp Cayenne pepper
• 1/4 tsp Salt

Method

1. Cook onions with salt in 2 tablespoons of stock in a sauce pot until tender, approximately for 5 minutes.
2. Add 110ml of stock, mushrooms, dill, paprika, and cayenne pepper.
3. Cover and simmer for 15 minutes.
4. In a separate sauce pot, melt butter over medium heat; stir in flour and cook for 1-2 minutes while constantly stirring.
5. Slowly pour in the milk, mixing to combine, then cook until you get a slightly thick mixture.
6. Stir in mushroom mix and add the remaining stock.
7. Stir to combine.
8. Cover and simmer for 15 minutes then remove from the heat.
9. You can either purée the soup or serve with mushroom pieces.
10. Drizzle with vinegar before serve.
11. Garnish with dill.