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Gluten Free Autumn Mushroom Soup


1 - I 6 cups of mushroom, vegetable, or beef stock

2 - 1 ounce of dried wild mushrooms, soaked in warm water for fifteen minutes first

3 - 3 tbsp of high-quality extra virgin olive oil

4 - 2 large onions, sliced thin

5 - salt and pepper to taste

6 - 8 garlic cloves, sliced thin

7 - 2 pounds of white mushrooms, caps only, sliced rather thickly

8 - 1 pound of shitake mushrooms, sliced thick, stems included

9 - 1/2 cup of dry sherry

10 - a splash of wheat-free tamari

11 - 1 medium-sized potato, peeled and sliced (Yukon gold will work well)

12 - 1 tbsp chopped fresh herbs: basil, oregano, or Italian parsley

13 - crumbled goat cheese


1 - Heat one tablespoon of the olive oil in your best stockpot on medium heat. Add the sliced onions, a pinch of salt, and a dash of pepper.

2 - Sauté the onions until they begin to soften, then add the soaked wild mushrooms (but not the water) and half the garlic. Turn the heat down to medium-low and allow the onions and mushrooms to slowly caramelize. This should take about half an hour. Stir once in awhile to avoid the onions sticking to the bottom of the pan.

3 - Meanwhile, sauté the white mushrooms with olive oil in a skillet on high heat. Add a pinch of salt and pepper. Then, step back and let the mushrooms sear. You're going to worry that they're burning, or that they'll be stuck to the pan permanently. Wait. Keep searing them over high heat until they are golden, or until they begin to squeak. Stir them, gently, and then keep cooking for one more minute.

4 - Add the shitake mushrooms, several tablespoons of the sherry, and a splash of tamari sauce. Cook for a minute or so, until the shitake mushrooms are quite tender. At this point, they'll smell like the essence of mushroom. If they are stuck, a bit, deglaze the pan with some of the stock.

5 - Back at the stockpot, add 1/4 cup of the sherry, and the potato slices. Cover the pot, turn the heat back up to medium, and let it all bubble away for fifteen minutes, or until the potatoes yield easily to a fork.

6 - At this point, transfer the contents of the stockpot to your blender or food processor, and puree it until it's a dark-brown mushroom color, one consistent liquid. (And if you're lucky enough to own one of those wands you can put directly into the pot, well, you know what to do.) Pour the puree back into the pot.

7 - Add the sautéed mushrooms, as well as the stock of your choice, into the puree in the stockpot. Throw in your favorite chopped herbs. Cook for another 30 to 45 minutes, allowing the soup to take on its own.