Name: Gluten-Free Cream of Mushroom Soup
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 cup diced shallots; 0.5 cup diced celery; 5 cups sliced shiitake mushroom caps (about 10 ounces), divided; 5 cups sliced baby bella mushrooms (about 10 ounces), divided; 0.5 cup dry sherry; 3 cloves garlic, minced; 4 cups diced peeled Yukon Gold potatoes (about 1 pound); 0.5 teaspoon dried thyme; 3 cups "no-chicken broth" or mushroom broth; 1 cup water; 0.5 cup walnuts, finely chopped; Pinch of salt; 2 teaspoons sherry vinegar; 0.5 teaspoon ground pepper; 2 tablespoons sliced fresh chives

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I use a different protein?

Accepted Answer

Yes, you can easily swap the protein. Adjust cooking time as needed — smaller cuts cook faster, and plant-based proteins may need less time. Ensure the substitute is cooked through before serving.

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