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Gluten Free Cream of Mushroom Soup Recipe

By Kyle Eslick on November 29th, 2008 | Filed Under Soup

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Looking for a nice Cream of Mushroom Soup recipe?  Here is a recipe I ran across earlier this week and wanted to pass along to our readers.   Enjoy!

Gluten Free Cream of Mushroom Soup Recipe

Soup Ingredients:

  • 8 oz. button mushrooms, washed and with stems trimmed
  • 7 tbs. of butter (not margarine), divided
  • 2/3 cup Bobs Red Mill gluten-free all purpose flour (or regular all purpose flour)
  • 2 quarts chicken stock, heated
  • 1 cup half-and-half
  • Good sherry wine (optional)

Soup Directions:

  1. Pat the mushrooms dry with a paper towel and slice them.
  2. Melt 6 tbsp. butter in a large saute pan.
  3. Lightly saute mushrooms in butter until they release their liquids. Do not let them brown.
  4. Slowly add flour, stirring constantly until the mushrooms are coated with flour.
  5. Adding a little at a time, slowly stir in stock. Do not add more until each addition is incorporated.
  6. Reduce heat to medium-low and simmer for 10 minutes or until thickened.
  7. Remove from heat and stir in cream until well blended.
  8. Add a splash of sherry, if using, to taste. (Drink the rest of the sherry.)

[Recipe Courtesy of I Think Therefore I Blog]

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Gluten Free Ham, Bean and Rice Soup Recipe

By Cami Eslick on July 30th, 2008 | Filed Under Soup

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There’s nothing in the world better than a hearty bowl of warm soup. This soup is very hearty and will hit the spot. It will soon be one of your favorite meals on a cold night.

Gluten Free Ham, Bean and Rice Soup Recipe

Ingredients:

  • 5 tablespoons olive oil
  • 1/4 pound bacon, chopped
  • 3/4 cup diced cooked ham
  • 3 large stalks celery, thinly sliced, leaves reserved and chopped
  • 1 onion, finely chopped
  • 3 carrots, finely chopped
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can whole peeled tomatoes, chopped
  • 1 quart chicken broth
  • 2/3 cup instant brown rice
  • salt and pepper to taste
  • 1 (15 ounce) can cranberry beans, drained (You can substitute Great Northern Beans)
  • 1 (15 ounce) can white beans, drained
  • 1/4 cup chopped fresh parsley
  • Parmesan Cheese

Directions:

  1. In a large pot over medium heat, cook bacon in olive oil until brown.
  2. Stir in ham and cook a few minutes more.
  3. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes.
  4. Stir in garlic and cook 1 minute more.
  5. Stir in tomatoes, broth, salt and pepper.
  6. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
  7. Add instant brown rice and simmer and additional 10 minutes or until vegetables are soft and rice is nearly tender.
  8. Stir in cranberry beans and white beans and heat through.
  9. Stir in parsley and celery leaves and remove from heat.
  10. Serve hot topped with parmesan cheese.

[Recipe courtesy of Allrecipes.com]

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