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!

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.

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.

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.

Continue to Content

Mushroom Soup

Print

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?

Please leave a comment on the blog or share a photo on Instagram

SaveSave