Magnificent Mushroom Soup

Not blurry, that is the steam rising from the sauteed veggies.

When I was a kid (like two summers ago) the thought of eating a mushroom was enough to throw off the gag reflex. Seeing them on a raw veggie plate left me feeling slightly off. Knowing what they grew in was enough to do me in. The thought of them in spaghetti sauce, or from a can for .98 at the grocery store was repulsive.

Then I was diagnosed with Celiac. It opened my eyes to my limited veggie repertoire. I ate broccoli, cauliflower, or carrots with vigor. I had peppers when I remembered to buy them. I ate avocado when it was a premix for guacamole. Basically I ate three veggies. I guess five - I forgot to add in lettuce and tomato on my fast food burger.

We try to eat healthy. We eat veggies every day now. I have a container in my fridge with cut up veggies and dip that comes out on the table every night about 4pm/the witching hour. My girls gobble up sweet peas, peppery radishes, sweet peppers, celery, carrots and ....yes....raw mushrooms.

I saw a great recipe in the Gluten Free Girl book that I recently blogged about, and thought that I would try it out. It was amazing. Photos first, recipe and instructions to follow.

simmering in the sherry and rice flour mixture.

then add enough stock/water to cover by 1"

The finished product accompanied with flax and ground corn tortillas.


Recipe:

1-2 pounds of mixed exotic mushrooms (I used white and brown button, shiitaki, enoki, oyster, and portabello)
3 tbsp butter
1 tbsp olive oil
3 garlic cloves - minced fine
2 tbsp fresh thyme
1 large carrot - finely chopped
2 celery stalks - finely chopped
1 large onion - minced
3/4 cup sherry
3 tbsp rice flour
2 cups cream
**I used vegetable stock to cover my mixture, but you could use water if you wanted**

Instructions:

easy peasy.

Melt butter and olive oil. Add garlic and only cook for about 30 seconds. Add in all veggies and toss to coat in lovely garlic blend. Turn heat to medium and cook down for about 5 minutes. Add thyme. Sprinkle with rice flour and add sherry. Cook until sherry is reduced by about 1/3. Add stock/or water to cover mixture by about 1-2". Cover and cook for about 10 minutes. Transfer to food processor or use hand blender to puree down to fine mixture. Put back in pot and add cream. Stir gently in until well incorporated.

I found that it was too thick this way, so I played around with the stock ratio, and added a bit more.

Season with salt and pepper to taste.

Get ready for it to not last long.

Hello new relationship with mushrooms!