Gluten Free Cream of Mushroom Soup Recipe
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:
- Pat the mushrooms dry with a paper towel and slice them.
- Melt 6 tbsp. butter in a large saute pan.
- Lightly saute mushrooms in butter until they release their liquids. Do not let them brown.
- Slowly add flour, stirring constantly until the mushrooms are coated with flour.
- Adding a little at a time, slowly stir in stock. Do not add more until each addition is incorporated.
- Reduce heat to medium-low and simmer for 10 minutes or until thickened.
- Remove from heat and stir in cream until well blended.
- Add a splash of sherry, if using, to taste. (Drink the rest of the sherry.)
Gluten Free Ham, Bean and Rice Soup Recipe
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:
- In a large pot over medium heat, cook bacon in olive oil until brown.
- Stir in ham and cook a few minutes more.
- Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes.
- Stir in garlic and cook 1 minute more.
- Stir in tomatoes, broth, salt and pepper.
- Bring to a boil, then reduce heat, cover and simmer 10 minutes.
- Add instant brown rice and simmer and additional 10 minutes or until vegetables are soft and rice is nearly tender.
- Stir in cranberry beans and white beans and heat through.
- Stir in parsley and celery leaves and remove from heat.
- Serve hot topped with parmesan cheese.
[Recipe courtesy of Allrecipes.com]





