Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 pound assorted wild mushrooms, thinly sliced
• 1 large yellow onion, finely chopped
• 2 portobello mushrooms, thinly sliced
• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon sea salt
• 1/4 cup dry white wine
• 3 cups gluten-free chicken broth
• 1 cup heavy whipping cream
• 1/2 cup chopped fresh parsley, divided
• 1 tablespoon gluten-free all-purpose flour
• sea salt and ground white pepper to taste

Instructions

1. Heat olive oil in a large saucepan over low heat. Add wild mushrooms, yellow onion, portobello mushrooms, thyme, rosemary, and sea salt; cover and cook until mushrooms soften, about 3 minutes.
2. Uncover saucepan and pour in white wine; cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken broth; simmer soup until flavors combine, about 15 minutes.
3. Whisk heavy cream, 1/4 cup parsley, and flour together in a small bowl. Pour into the soup; cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper; top with remaining 1/4 cup parsley.