Updated November 01, 2013.

This gluten-free soup uses both dried and fresh mushrooms -- I think the combination gives the soup a deep mushroomy flavor.  I also blend the dried mushrooms to a powder which helps thicken the soup without flour, though I find a touch of almond flour helps as well.

See Also

Vegetable Beef Soup

Cauliflower Cheese Soup

Creamy Spicy Pumpkin Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped (I used a food processor)
• 1 pound fresh mushrooms, chopped (I used a food processor)
• About an ounce of dried mushrooms (I used dried porcini mushrooms), blended into about 1/3 cup mushroom powder
• 2 T almond meal
• 1 cup heavy cream
• 1 teaspoon dried thyme
• salt and pepper to taste
• 1/4 cup dry sherry

Preparation

1. Melt butter and cook the onions in a large skillet with sides, or a largish pot, over medium heat until beginning to soften, about 5 minutes.

2. Add the mushrooms and a little salt. Turn up the heat slightly. Cook until most of the moisture is out of the mushrooms - about 6-8 minutes.

3. Add the mushroom powder and the almond meal, cook for a minute or so.

4. Add the cream, the thyme, and the salt and pepper.

Cook to hydrate the dried mushroom and blend the flavors -- another 8 minutes or so.

5. Turn off the heat and let the mixture cool a bit. Then put some or all of it into the blender. I like to blend maybe 3/4 of it because I like some texture in it, but if you like it totally smooth, go for it.

6. Return the soup to the skillet or pot over medium heat. It will be thick at this point. Add 1 cup of water to the blender, blend it to get the rest of the mushrooms, and add it to the pot. Add more water if it's too thick, and add the sherry.

7. Heat through and serve.  If desired, garnish with a dollop of sour cream, chopped herbs, or mushroom slices.

Makes 4 servings of 1 cup each.

Nutritional Information: Each of 10 servings has 8 grams effective carbohydrate plus 4 grams fiber (12 grams total carbohydrate), 7 grams protein, and 330 calories.