Chicago Scene: Gluten Free Cream of Mushroom Soup

Data pix.

Chef Roberto Carlos from La Buona Vita Restaurant

La Buona Vita Restaurant – 15 W. Calendar Ave., La Grange, IL


Soup & Bread Event benefiting BEDS PLUS

January 26th

3:00 p.m.-7:00 p.m.

$25 per person

Holiday Inn William Tell Banquets – 6201 Joliet Rd., Countryside


Gluten Free Cream of Mushroom Soup

4 qt. vegetable broth

2 oz. (4T) vegetable oil

½ Chopped onion

2 c. white sliced mushrooms

2 c. dried porcini mushrooms

4 oz. (1/2 cup) chopped parsley

½ lb. butter

1 c. rice flour

1 qt. (4 cups) heavy whipping cream

Salt, pepper, granulated garlic to taste


Add 2oz. (4T)  vegetable oil to stock pot when hot add onion and sauté until transparent.  Add vegetable broth, sliced mushrooms and porcini mushrooms.

Let simmer for 10 – 15 minutes.

Next add heavy whipping cream and let simmer for 10 – 15 minutes.

With butter and rice flour make a roux and add to pot and let simmer once again 10 – 15 minutes.

Soup will thicken.  Add parsley, salt, pepper and granulated garlic to taste.

*During the live segment the chef and anchor said flour, they meant to say rice flour.


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