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Mushroom Soup

This gluten-free mushroom soup uses mixed mushrooms – you can use any edible mushrooms you can find!  It’s easy to make and is thickened with potatoes!

This gluten-free mushroom soup uses mixed mushrooms - you can use any edible mushrooms you can find! It's easy to make and is thickened with potatoes!

In the spring, I was diagnosed with an autoimmune disease called Hashimoto’s Disease. It’s not life threatening and it’s symptoms can pretty much be treated with medication. The biggest problem came before I was diagnosed – I felt like garbage for months.

I finally went to see my doctor after a day where I slept for 16 hours straight and was then still unable to wake up after that. Now I’ve been on synthetic thyroid hormones for a few months and I feel a lot better.  More awake for sure. I’m not going to go into great detail about my chronic disease – it’s annoying but manageable.

Lately, I have been wondering if I can feel even better. So I did more research and heard that switching to a gluten free, dairy free diet can really boost the energy of us Hashi people.  Which means I have been doing some experimenting with gluten-free and dairy-free cooking.

This gluten-free mushroom soup uses mixed mushrooms - you can use any edible mushrooms you can find! It's easy to make and is thickened with potatoes!

One of the biggest problems I’m anticipating is my love for creamy soups – cream of mushroom soup is definitely on that list.  Just last week I rounded up mushroom soup recipes in anticipation for today’s recipe. I knew I had to figure out a soup that was thick and like a cream soup before I finally make the switch.

I sent Mr. B. out grocery shopping for me – I was on the phone troubleshooting with the cable company – and I gave him my grocery list, including instructions to get “a big bag of mixed mushrooms.” I should have been more specific.

This gluten-free mushroom soup uses mixed mushrooms - you can use any edible mushrooms you can find! It's easy to make and is thickened with potatoes!

He filled up an entire shopping bag with mixed loose mushrooms. One large produce bag of each kind that was available at our grocery store – cremini, shiitake, porcini, and portobellos.  And two containers of the everyday mushrooms.  What the heck am I going to do with all of these mushrooms?

I used 6 cups of mushrooms for this soup and I still have pounds of mushrooms leftover. I thought about making a double batch of this soup, but it already makes a lot.  I am open to suggestions (but they need to come today or tomorrow before the ‘shrooms go bad.)

The potatoes help add starchiness without adding flour – pureeing all of the veggies helps too.  Makes it nice and thick. And the cider adds flavor.  For any non-alcohol drinkers out there – if you feel more comfortable adding wine, or omitting this in general, you can.  But I can’t guarantee it will taste good.

This gluten-free mushroom soup uses mixed mushrooms - you can use any edible mushrooms you can find! It's easy to make and is thickened with potatoes!

Mushroom Soup

Mushroom Soup

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup roughly chopped white onion
  • 4 cups potatoes, peeled and roughly chopped (about 4 potatoes)
  • 6 cups of mixed mushrooms, cleaned and roughly chopped
  • 2 cloves of garlic, crushed
  • 1 12 ounce bottle of dry apple cider
  • 4 cups chicken broth/stock
  • 1/3 cup chopped fresh parsley (plus more for garnish)
  • salt and black pepper to taste

Instructions

  1. In a large soup pot, heat the butter and oil. Add the onions, stir, and then add in the potatoes. Stir until the potatoes are covered in butter/oil. Cover and sweat on low for 5-10 minutes (until the potatoes are softened but not burnt.)
  2. Add the mushrooms, garlic, cider and chicken broth to the pot. Stir, season with salt and pepper and bring to a boil Lower the heat and cook for 15 minutes.
  3. Using a stick blender (or a traditional blender or food processor), puree the soup until the mushrooms and potatoes are smooth. Stir in the fresh parsley. Serve and garnish with additional parsley.

Did you make this recipe?

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eymi

Monday 13th of October 2014

MUSHROOMS ARE THE BEST!! AND IF U CAN EAT IT SOMETHING WITH IT THAT HAS NO GLUTEN THEN PERFECT! I LOVE THIS RECIPE. AND AS ALWAYS I AM IN LOVE WITH THE PHOTOS

Jenny B

Monday 13th of October 2014

Thank you Eymi! :)

Elizabeth

Thursday 9th of October 2014

I love so many of your recipes...Thanks I'll be making this Mushroom Soup real soon...we love Mushrooms!

Jenny B

Thursday 9th of October 2014

Thank you Elizabeth! We love mushrooms too :)

margaret franksduncan

Tuesday 7th of October 2014

I'm going to try this for I totaly love muhroom soup.

David Smith

Friday 3rd of October 2014

We love mushroom soup and this looks really good and easy to make. We'll have to try it out.

Jenny B

Friday 3rd of October 2014

Thanks David - it is surprisingly easy. :)

Nuresha Perera

Friday 3rd of October 2014

I've never had mushroom soup in my life!!!! would love to try it

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