Saturday, 31 January 2015

Roasted Mushroom and Brie Soup

This soup is inspired by a recipe that I found online, I just tweaked it to make it a gluten-free version after being tempted by pre-made Mushroom and Brie Soup available at Costco but wasn't gluten free. I typically like cooking with sherry when making a mushroom soup but I didn't have any on hand. The white wine worked quite well.  

Super yummy creamy mushroom soup! Start with about 2 lbs of mushrooms, a tablespoon of olive oil, a cookie sheet and 400˚F oven.  


Roast the mushrooms for about 30 minutes.


Meanwhile melt some butter (2 tablespoons) in a soup pot, and cook down onions for about 8 minutes.  


Add garlic and dried thyme.


Cook for about 1 minute more.


Add gluten free all-purpose flour blend. I like Cloud 9 gluten free flour, it is a cup for cup replacement for non-gluten-free recipes. Deglaze the pot with white wine.  


Add stock and roasted mushrooms, bring to a boil, reduce to a simmer and let it simmer away for about 20 minutes. Then add 1/2 cup of milk and brie cheese, skinned and cut into cubes. Stir until cheese is melted and milk has been blended.  


Puree the soup and serve.

Happy Eating!


Sunday, 11 January 2015

Gluten-free Peanut Butter Cup Cookies

This recipe comes from The Baking Beauties website and could be found here.


Seriously, one of the best gluten free cookies I've tried. Go ahead, make a batch. You won't be disappointed.

Happy Eats!