2 C. Mushrooms, chopped
1 C. Onion, chopped
1 C. Celery, chopped
1 T. Garlic, minced
1 T. Shallot, minced
½ C. Olive oil
6 C. Mushroom stock (can substitute with chicken or vegetable stock)
2 T. Gluten free soy sauce (can substitute with regular soy sauce)
½ C. Masala wine (can substitute with sherry or Madeira)
½ C. Gluten free flour (can use regular all-purpose flour for non-gluten free)
2 C. Heavy cream (can substitute with milk or soy milk)
¼ C. Parsley, chopped
¼ C. Chives, chopped
Salt and pepper to taste
Heat the olive oil in a stock pot until just warm. Add the mushrooms, onion, and celery and sauté them until they are tender, about 5 minutes, on medium high heat.
Add the garlic and shallot and sauté for 30 seconds or until they are aromatic. Turn the heat down to low.
Add the flour and stir until it is all absorbed and incorporated into the oil and liquid.
Now add the wine and soy sauce and stir for one minute. Now add the stock and cream.
Bring everything to a boil stirring occasionally to not let the bottom scorch. Once a boil is reached, reduce the heat to low and simmer for 15 minutes.
Using a blender, or emersion blender, puree the soup to your desired consistency.
Season with salt and pepper and garnish with chopped fresh parsley and chives.