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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes, until translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the sliced mushrooms, diced carrot, and diced celery to the pot. Sauté for 8-10 minutes until the vegetables begin to soften.

Step 5

Season the vegetables with thyme, and add the bay leaf.

Step 6

Pour in the vegetable broth and stir to combine. Bring to a simmer over medium-high heat.

Step 7

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.

Step 8

Remove the bay leaf from the soup and discard.

Step 9

Using an immersion blender (or transferring small batches to a regular blender), puree the soup until smooth and creamy.

Step 10

Stir in the coconut milk, if using, for added richness and creaminess.

Step 11

Season with salt and black pepper to taste.

Step 12

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

Serving size	1718 grams (1718.0g)

Amount per serving	% Daily Value*
Calories	563

Total Fat 39.90g	51%
Saturated Fat 14.20g	71%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3043mg	132%
Total Carbohydrate 45.10g	16%
Dietary Fiber 7.70g	28%
Total Sugars 16.70g
Protein 12.00g	24%

Vitamin D 19IU	94%
Calcium 149mg	11%
Iron 7mg	37%
Potassium 1620mg	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.

Source of Calories

Fat: 61.1%

Protein: 8.2%

Carbs: 30.7%