Creamy Kale And Mushroom Soup Gluten Free Dairy Free Recipes

GLUTEN FREE AND DAIRY FREE CREAM OF MUSHROOM SOUP

Steps:

• 1. In saucepan, cook mushrooms, broth and thyme until mushrooms are tender.
• 2. Blend mixture in blender, leaving some chunks of veggies in it. Set it to the side.
• 3. In saucepan, melt the butter, and whisk the flour until smooth. Add salt and pepper, rice milk and mushroom puree. Stirring consistently, bring to a boil and cook until thickened. Adjust seasoning to individual taste, and add sherry.

CREAMY KALE AND MUSHROOM SOUP (GLUTEN-FREE & DAIRY-FREE)

Steps:

• Put all of the ingredients, except for the Shitake Mushrooms, into your Vitamix and crank it to high for 5-6 minutes. Once the broth is steamy, turn your vitamix down to 5 and add the Shitake Mushrooms. Chop them lightly, then serve.

CREAM OF PORCINI MUSHROOM SOUP (GLUTEN-FREE, LOW-CARB)

Steps:

• Soak dried mushrooms in 300 ml warm water for 20 minutes. Strain but keep the liquid. Slice the mushrooms.
• Heat olive oil in a medium pan and sauté onion and garlic until onion is translucent.
• Add both soaked mushrooms and fresh mushrooms and sauté a little longer.
• Add the water used for soaking the mushrooms and vegetable bouillon cubes.
• Bring to a boil and turn off the heat.
• When the soup is cool enough to handle safely, purée the soup using a blender or hand blender.
• Return the soup to the pan, add milk, half and half and butter and bring to a boil.
• Adjust the taste with salt and pepper.
• Transfer the soup to individual soup bowls.
• Top with chopped parsley and truffle oil (optional). Infuse love and serve immediately!