Gluten Free Mushroom Soup 

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This deliciously creamy soup is surprisingly filling and easy to make. 

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 3 adults

Ingredients:

1 finely chopped medium onion

500g of finely chopped mushrooms

1 tablespoon of sunflower oil

1 vegetable stock cube (make sure it’s gluten free)

3 teaspoons of cornflour

Salt and pepper to season

150ml of single cream

1 tablespoon of chopped parsley

Method:

  1. Heat the oil in a large saucepan and cook the onion over a medium heat for 3-4 minutes, until golden.
  2. Add the mushrooms and cook, constantly stirring, for 4 minutes.
  3. Boil a kettle and dissolve the stock cube in 600ml of boiling water.
  4. Stir the stock into the pan, add the parsley and then taste. Add salt and pepper to season. Go easy, though!
  5. Bring to the boil, cover with a lid and gently simmer for 15 minutes, turning the heat down a bit.
  6. In a small bowl, mix together the cornflour and a tablespoon of cold water, adding a little more if you need to, then stir this in to the soup, cooking it for a further 3 minutes.
  7. Stir in all the cream and then serve immediately.
  8. Eat on its own or with a gluten free bread role.

Yum!

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Written by Rachel, The Invisible Hypothyroidism

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Rachel is a Thyroid Patient Advocate and Expert with Six 2018 WEGO Health Award Nominations. She is a highly ranked writer appearing in the Top Hypothyroidism Websites and Top Thyroid Websites 2018, with relevant qualifications and certificates in Diet and Nutrition, whilst also currently studying  Life Coaching, Motivational Speaking, Reflexology and more. She has worked with The National Academy of Hypothyroidism, The BBC, The Mighty, Dr. Hedberg, Thyroid UK and ThyroidChange, to name just a few. She is well recognised as a trusted and useful contributor to the thyroid community.

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