Many years ago when my husband and I first moved to Charlotte one of my favorite things to make was mushroom bread. I would purchase a fresh baguette from the farmer’s market or grocery store and warm it up in the oven, and then I would heat up a skillet and add butter, shallots, garlic, mushrooms, rosemary, salt and pepper. This simple recipe, when served atop a warm piece of bread, was a staple in our condo, and I would always make it when we had friends over or guests visiting simply because it was easy and made our place smell amazing.
Even now, when I get the shallots and garlic cooking away in the butter, the aroma instantly takes me back to that feeling of adventure from moving to a new city, making new friends, and starting married life together with Greg.
Over the years I’ve adapted this recipe and turned it into a creamy mushroom celery soup that is both gluten- and dairy-free. And trust me when I tell you, it is delicious. I just served it to a friend the other day and she swore she would never know it’s dairy-free; she couldn’t believe it!
I’m not sure if “soup season” has officially commenced (is there a specific day, or ceremony marking it’s beginning?), but I’m going to go ahead and call it because it just feels right.
The soup gets its thickness from a bit of arrowroot powder and some coconut milk added at the very end. I like to puree my soup before eating but you can leave it chunky if you prefer – totally up to you.
I’ve been craving this Creamy Mushroom Celery Soup for weeks now. It’s a rainy day here in the Carolinas and the temperature is about to dip this weekend, so I made a nice big batch of it for quick meals.
It’s not only super easy to make, but it comes together fast and packs nice flavor for only 20 minutes on the stovetop! I love to use shallots in place of a yellow onion anywhere I can, and this soup is no exception. Shallots have a more mild, sweet flavor than onions, and a slightly higher nutritional profile – but mainly I just like the richer taste they provide.
The two herbs I use in the recipe, thyme and rosemary, help bring this soup to life. When paired with the creaminess of the soup and the sautéed mushrooms it makes for a dish that brings a holiday vibe, so if you’re looking for a Thanksgiving appetizer, this would be perfect.
You could also use this recipe for a Christmas appetizer (soup shooter, anyone?), or poured over oven-baked chicken and rice. My mother used to make a chicken dish like this when we were kids, and she would use a can of cream of mushroom soup poured over chicken breasts and baked in the oven. The smell was divine, and the dinner was creamy and delicious.
I usually eat this with a few pieces of gluten-free bread I get from the farmer’s market here in Charlotte; lightly toasted, and one of the best loaves of gluten-free bread around. My mouth is watering right now! It’s always a quick and hearty lunch that totally hits the spot, and it’s one of Penelope’s favorites, too, which says a lot. These kids are definitely in a food funk where they only want the same things every day, but this soup brought her out of her funk.
Make it for a crowd, or make it for yourself! This soup freezes well – I love these containers because they have 2-cup portions – so you have a nice and quick healthy lunch on a busy and chilly day. Enjoy!