Gluten Free Cream of Mushroom Soup

Ingredients

• 650 g mushrooms (23 oz)
• 250 g canned peas (canned/boiled) (9 oz)
• 2 onions (200 g – 7 oz)
• 2 garlic cloves
• 3-4 tsp dill
• 250 ml sour cream (1 cup)
• 2-3 tbsp gorgonzola (roquefort, danish blue)
• 1 tbsp salt
• 1-2 tsp parsley
• ½ tsp ground white pepper

Directions

1. Peel, wash, and finely chop the mushrooms and onions.
2. Put the mushrooms and onions to boil in 2 liters (0,5 gal) of water with 1 tbsp salt for 35 minutes.
3. Strain the vegetables and make sure you keep the water they boiled in.
4. Make a puree out of mushrooms and onions with a hand blender.
5. In a large pot, add the mushroom puree, 1 cup of sour cream, and the mushroom soup you kept at step 3, and blend well.
6. Add the boiled peas.
7. Let the soup boil for 5 minutes on low heat.
8. Turn off the stove.
9. Add crushed garlic, and season with salt and pepper to taste.
10. Garnish with finely cut dill and parsley.
11. Serve it warm with grated gorgonzola and croutons or toast.