Warm up from the inside out with this rich and creamy low FODMAP cream of mushroom soup!
- Heat the oil in a large saucepan over medium heat. Add your leeks and cook for 5 minutes. Then, add your mushrooms and thyme and cook for 8 more minutes. Finally, stir in the flour and cook for 1 additional minute.
- Add the vegetable stock and bring the soup to a boil, then lower the heat and simmer for 10 minutes.
- Puree the soup using a heat-proof blender or an immersion blender until smooth. Then add the milk and wine, and simmer for an additional 5 minutes, or until the soup is heated through.
Recommended low FODMAP Surving Size – 1 cup per sitting
- Category: appetizer, side dish, lunch
- Method: stovetop
- Cuisine: american
- Serving Size: 1 cup
- Calories: 162
- Sugar: 2 g
- Sodium: 209 mg
- Fat: 9 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: cream of mushroom soup, low fodmap cream of mushroom soup, lactose-free cream of mushroom soup