Allergen Free Soup Base Previously Called Gluten Free Mushroom
Experience the ultimate in versatility and flavor with this Allergen-Free Soup Base, previously known as Gluten-Free Mushroom Soup. Crafted from simple, wholesome ingredients like earthy mushrooms, aromatic garlic, and fresh herbs, this soup base is a culinary marvel for those with dietary restrictions. Free from common allergens, including gluten, dairy, soy, and nuts, this recipe offers a creamy depth of flavor, enhanced by an optional splash of unsweetened coconut milk. With its silky smooth texture achieved through blending, this soup base serves as the perfect foundation for countless dishes, from hearty stews to creamy pastas. Quick to prepare and endlessly customizable, this recipe is your go-to for healthier, allergen-conscious cooking without sacrificing taste.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 2 cloves (minced) Garlic
- 2 cups (sliced) White button mushrooms
- 1 medium (peeled and diced) Carrot
- 1 (diced) Celery stalk
- 1 teaspoon Thyme (fresh or dried)
- 1 Bay leaf
- 4 cups Vegetable broth (low sodium, allergen-free)
- 1 cup Coconut milk (unsweetened, optional for creaminess)
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 5 minutes, until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms, diced carrot, and diced celery to the pot. Sauté for 8-10 minutes until the vegetables begin to soften.
Season the vegetables with thyme, and add the bay leaf.
Pour in the vegetable broth and stir to combine. Bring to a simmer over medium-high heat.
Once the mixture is simmering, reduce the heat to low, cover the pot, and let it cook for 20 minutes to allow the flavors to meld.
Remove the bay leaf from the soup and discard.
Using an immersion blender (or transferring small batches to a regular blender), puree the soup until smooth and creamy.
Stir in the coconut milk, if using, for added richness and creaminess.
Season with salt and black pepper to taste.
Serve the soup base immediately or store in an airtight container in the refrigerator for up to 3 days. This base can be used as-is or further built upon for other dishes.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 16.7 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
