gluten free mushroom soup recipe

Paleo Mushroom Soup

Tonight is the Oscars and we’re having a nice little party over here (as usual).  I’ll be serving this super quick and easy gluten free Mushroom Soup in little shot glasses.  As you can probably tell by now, pretty much any event is an excuse for me to have people over and cook healthy gluten free food.

I frankly could not really care who wins what awards tonight.  I just like to hang with my posse and have good eats.  In case you’re wondering what else is on the menu, I’ll also be serving Salmon Dill Burgers from The Gluten Free Almond Flour Cookbook (I make those into little balls and serve with toothpicks), as well as a huge salad and my beloved Black and White Cake, plus of course, a big crudite with dip to get the party started.

Paleo Mushroom Soup
Ingredients
Instructions
  1. Heat oil in a 6-quart stock pot over medium heat
  2. Add onion and saute for 20 to 30 minutes until caramelized
  3. Add mushrooms and saute for another 5 to 10 minutes until tender
  4. Pour chicken stock into pot, bring to a boil and then simmer for 10 minutes
  5. Transfer pot contents to a vitamix and puree on high until smooth
  6. Serve

In other news, I’m giving away a copy of Shannon’s (of Nourishing Days) new ebook, The Simple Food {for winter} Cookbook: 30 Grain-Free Recipes To Get You Through The Dark Days. To enter, leave a comment below by Monday, February 28th at midnight.

Update: this giveaway is now over and the winner was Lori!

Here are more gluten free mushroom soup recipes you may enjoy:
Creamed Mushroom Soup with Toasted Herb Croutons form Dish Towel Diaries
Vegan Cream of Mushroom Soup with Cashew Cream from Joy the Baker
Cream of Mushroom Soup (Dairy-Free, Gluten-Free, Soy-Free) from Nourishing Meals

Comments

  1. Julie says

    I love Shannon’s blog. I can only imagine how wonderful her cook book is.

    Also, I’m anxious to try those salmon burgers. They’ve been tempting me for sometime.

  2. Goin' Paleo says

    Whew! I was getting worried. Your page wouldn’t load at all for more than an hour tonight, and I thought something had happened. I, too, couldn’t care less who wins what at these shows, but any excuse is a good excuse to have GOOD food! Thanks for the soup recipe — I have mushrooms in the fridge, and now I have a recipe to start off tomorrow’s dinner with. Thank you!

  3. Lisa says

    Dinner WAS going to be Thai soup but I didn’t remember to add broccoli to my shopping list. I do have everything I need for this soup, along with another batch of your great biscuits! So glad to find your website to help me with gluten and grain issues!

  4. Bianca Whitaker says

    Thank you Elana for contributing to the betterment of my health by offering the info that is here on your blog. Shannon’s book sounds great, I would love a copy. Thanks for the opportunity to win.

  5. Tracy W says

    Elana, I absolutely LOVE your site! I bake and cook recipes from your cookbook and web site all the time with rave reviews from the family. My husband says your cake pops should be a regularly stocked item in our house! I get excited every time I receive your newest recipe post! Thanks a million!

  6. Karen R says

    I love mushroom soup, I’ll definitely be trying this! I’d love to win Shannon’s book, thanks for the giveaway!

  7. Jennifer Sherman says

    This mushroom soup sounds delicious. It has been soooo long since I’ve had mushroom soup, and it was one of my faves before becoming GF and dairy free. Campbells and I were good friends. Now I don’t even venture down that isle. I hope to try this recipe this week with the wet, windy weather we will be having in Washington. (That was some fun alliteration. :o) Thank you!

  8. cj says

    I havent seen shannons blog?

    i do enjoy the recipes that i get to my email (i havent tried them all yet) i hope ur party was a sucess!

  9. Linda says

    Just got back from an Oscar party. I’m so grateful to all who have inspired me to jump into gluten free baking. When my friend told me she was gluten free I could only imagine a life of deprivation. Instead because of Elana and Shauna Ahern and others I have found a world of flavorand exciting baking.
    Tonight I brought a quiche with GF crust, a focaccia with rosemary, and oatmeal chocolate chip cookies. All were a total success. I plan to teach gluten free cooking in the Spring and know I will have no shortage of great recipes to share.
    Should I thank the Academy now? How about my team?

  10. Mary says

    Mmm, looks good. Ive been trying different mushroom soup recipes hoping to find one that just hits the spot. I think I try this one today!

    • Christine says

      Thank you Elana for the mushroom soup recipe and all your wonderful recipes! Here is a link to an article about horseradish including recipes. I will make the soup with a 5 inch piece of kombu soaked in 8 cups of water for 30 minutes as I don’t have chicken broth, then cook some peeled red organic potatoes in the broth with the kombu. Add sauteed onions and mushrooms. Add grated horseradish root, ginger root, fresh smashed chopped garlic, and cayenne powder. Thank you and all the best!

  11. Stephanie says

    Thank you for this soup recipe – the caramelized onions sound heavenly… I’d love to enter the cookbook recipe. Thanks Elana.

  12. Karen says

    I will be having to try that soup. LOVE the salmon patties… They are wonderful. Always love a new cookbook…

    Hope the party was fun!

  13. says

    yummy! this soup looks beautiful! i love the lack of dairy here.
    book give away?! i’m totally in. i really enjoy nourishing days, what a beautiful blog. her orange coconut cake is simply delicious.

  14. Lorraine says

    I made your chocolate chip cookies on Saturday for the first time. My son and I loved them! They were were so simple to prepare –

  15. Lisa Daniel says

    With a Vitamix, this looks like such an easy and yummy recipe! My husband keeps urging me to buy one but I keep waiting for $600 to drop into my lap, lol!! The cookbook would be great!!

  16. Kyle says

    As a boyfriend of a girl who has recently started the SCD diet, your website has been helpful in generating ideas and a flurry of work in our kitchen. Thanks!!!

  17. Lisa Collins says

    Looking forward to longer days and warmer weather, but I know that we will have more cold weather and the cookbook sounds like just the thing to get us through.

  18. Jamie S. says

    Salmon Dill Burgers are happening this week. mmmmmm

    I’m so guilty, I’ve made the gluten free, vegan, chocolate chip cookies three times in the past week. I can’t stop eating them. I have some in a baggie on my desk at work as I sit here typing. This is all your fault!

  19. says

    Elana, would I be able to use this soup as a cream base for other recipes? I hate using Campbell’s cream of mushroom soup because its processed and has MSG. I’d really like to, maybe, make a batch of this soup and freeze to use for other recipes. Is that possible?

  20. meghan says

    Elana,
    I have the most delicious pumpkin cookie recipe ever that I wanted to share but contains lots of gluten contents. Was wondering if you could take a look and maybe convert it to gluten free and share with everyone on the website. Seriously, they are fall apart, soft and delicious pumpkin cookies. My mom’s friend makes them and I’ve tried them 2 times but now a days…would rather a gluten free treat! hope you have a wondeful monday! (recipe below)
    Namaste,
    Meghan

    “LAURIE’S PUMPKIN COOKIES”
    INGREDIENTS:
    2 cups flour
    1 cup quick oats, uncooked
    1 tsp. baking soda
    1 tsp. cinnamon
    1/2 tsp salt
    1 cup butter, softened
    1 cup firmly packed brown sugar
    1 cup granulated sugar
    1 egg
    1 tsp vanilla extract
    1 cup pumpkin puree(I use the whole small can)

    DIRECTIONS:
    Pre-heat oven to 350 degrees.
    Combine flour, oats, baking soda, cinnamon and salt.
    Cream butter, gradually add sugars, beating until light and fluffy.
    Add egg and vanilla, mix well.
    Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
    For each cookie, drop 1/4 cup dough onto a lightly greased cookie sheet
    Spread into a pumpkin shape and add stem.
    Bake 20 to 25 mins until cookies are firm and lightly browned.
    Remove from cookie sheets and cool before decorating.
    The cookies usually get a little bigger while baking, so if too much dough, reallllly big cookie

  21. says

    I bet your party was fantastic, Elana! As I said on FB, I love the idea of mushroom soup in shot glasses! :-) I’m not familiar with Shannon, so thanks for mentioning her and her blog … I’ll check her out. Love the title/concept of her ebook.

    xo,
    Shirley

  22. Anya says

    I just got your cookbook and have been dying to make those salmon dill burgers. I can’t wait!

    Just made the biscotti yesterday with a few modifications in flavor and it turned out so well.

  23. Susan Maki says

    I love how you introduce healthy eating to friends and family. Everything sounded so yummy and it was mostly the veggies that got my mouth watering not the cake :-) Thanks Elana!

  24. Lori Misener says

    I love all your recipes and ideas. I’ve only been gluten free for 6 months now so it helps having this blog too look at for new recipes.
    Thanks so much, keep it coming!

  25. says

    I have a difficult time during the cool and cold months because I feel cold and empty unless I can have something nourishing and warm,like your soup. My husband likes cold raw vegetables and I am left hungering for what I call real food. I eat more raw foods in the summer months. I have your cook book Elana, and my husband does really like the crackers. The soup and crackers sound like a wonderful meal during cooler weather. I am telling others about your recipes and have given some of them your website. I thank you for helping me and so many others. Then again, thank you seems so little, but it is the best I can do!

  26. Valinda Holmes says

    Oh, it is me again. Sorry, I do not have a blog or website. I just wrote I wish I had one. I did not know it would put that in. I did not mean to be untruthful. So sorry. :)

  27. Joanne says

    A friend turned me on to your almond flour and your website this past
    weekend. Like her I am gluten free and am looking forward to trying some
    of your recipes. She shared the chocolate chip cookies she had made with me. Absolutely delicious!

  28. Joey says

    I love the simplicity of your recipe. I made some mushroom soup recently and so much went into it, thanks for this Elana.

  29. Terresa says

    I’m on the beginnings of a grain free journey ( me and my 3 boys…) which means I don’t have a lot of time and would love some more recipes to have on hand…. I have made quite a few from your site Elana….delish!

  30. Jenny says

    This sounds good as I haven’t had mushroom soup in a while. I’m making it for dinner tonight! Was planning on salmon but would never have thought of pairing it with mushrooms. Thanks again!

  31. says

    Elana,
    I’m addicted to your blog and almond flour recipes, love them! My husband thinks I’m crazy because I want to bake all day now.
    This mushroom soup is very similar to one that I made to pressure cook and store up. I left some of the mushrooms whole and added in a some artichoke hearts and some red pepper. Wonderful flavor from the pureed mushrooms and it was great to be able to make a cream style soup with out the cream!
    Thanks again for all your shared recipes…………can’t wait until the next one.

    Angela

  32. Sabrina says

    Shannon’s blog is new to me, but I have already found it intriguing and a fun new site full of information. I will be visiting again in the future.

    Sabrina

  33. Nichole says

    Your soup looks delicious. I’ve only come to enjoy mushrooms in the last few years (through bizarre circumstances)so I really like to try new recipes for them. I’d love to win a copy of Shannon’s cookbook !

  34. Theresa P. says

    I love mushroom soup. i use it to make gravy for mashed potatoes. my son loves gravy made this way. I will try your recipe. Thanks, for the givaway offer.

  35. Jeannie Sims says

    I’ve read a lot of recipes, yet I’m always in awe of the originality in your simple, wholesome soups and salads. What a great idea for mushroom soup. I’d love to check out new ideas for simple winter foods.

  36. Vanesza says

    This soup sounds nourishing and I would love to win a new healthy cookbook! I just bought yours and can’t wait for it to arrive!!

  37. Michael says

    Hello Elana,

    I was fortunate enough to stumble on to your blog; Mushroom soup is my wife’s favorite. Looking forward to it. The cookbook sounds great.

  38. Janis says

    I checked out Shannon’s book on her website and some of the recipes sound really good. Would love to win a copy.

  39. Aisling says

    Can I tell you how amazing this was. I did change it up a bit by adding some sage and garlic powder but I will be making this again and again! Thank you so much

  40. Pat Cundall says

    Hello, thanks for the soup recipe! It was nice but far too liquidy – I think 2 quarts (almost 2 litres) of stock was too much, it also took away the flavour of the mushrooms a lot. I didn’t add salt either, it was salty enough from the stock (bordeline too salty for my taste).

    Next time I will use maybe only 1 Quart.

  41. Janet Stein says

    Hi,
    Just starting a gluten free diet and was very motivated after seeing some of your recipes!

    Hoping to receive one of your free e books!

    thanks, Janet

  42. Melissa L. says

    Loved, loved, loved this soup! I only used one quart of stock (since that was all I had) and it seemed to be just perfect! I did add 2 cloves of garlic. Since I am lactose and gluten intolerant I never thought I would be able to enjoy creamy soups ever again I don’t think anyone trying this soup would believe it doesn’t have any dairy it in! Thanks Elana!

  43. Connie Starr says

    This is delicious!! My 7 year old mushroom lover is in heaven. Thanks for the recipe. Will definitely be making this often.

  44. Kelley Mahoney says

    I recently found your website. It is excellent. I was looking for Paleo recipes and that search led me to your site. It is well presented.
    User friendly. I have pinned your site.
    Thank you.

  45. Ronna says

    Thanks you so much for sharing all of your insight into Paleo. I have been a “paleo” follower for a year and a half now, and I truly appreciate getting “fresh” ideas from you. It really helps me stay on it by providing me with great recipes and ideas to maintain my weight loss (down over 50 LBs) but to provide increased knowledge and motivation.

    I appreciate all the info you share.
    Ronna

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