A delicious and easy-to-make gluten-free creamy mushroom soup, perfect for replacing canned soup in recipes or enjoying on its own.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the mushrooms to the saucepan and sauté until they release their moisture and are tender.
Stir occasionally to cook the mushrooms evenly.
Season the mushrooms with sea salt, black pepper, and parsley, stirring to combine.
Taste and adjust the seasoning as needed.
Pour in the half-and-half and bring the mixture to a gentle boil.
Stir continuously to prevent the mixture from scorching.
Mix the tapioca flour with water to create a slurry, then add it to the saucepan.
Ensure the slurry is smooth to avoid lumps in the soup.
Cook the soup, stirring, until it thickens to your desired consistency.
Remove from heat once thickened to avoid overcooking.
Serve the soup warm, garnished with a sprinkle of parsley if desired.
Pair with gluten-free bread for a complete meal.
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