Fall Flavors

I know it's been nearly a month since I have posted, my apologies. There has been a lot going on, including a bout of medicine that threw me clear off of my Paleo eats! Terrible! Now I am spending this week to get the gluten out of my system, and then back to Paleo on Monday.

Tonight I wanted something hearty and uncomplicated and I've been thinking about mushrooms all week. This is closer to a gluten-free recipe than it is to a Paleo recipe due to the creamy mushroom soup.

This was the result:

It's not entirely a recipe but this is what I did!...

I sauteed some diced yellow onion in a little butter and a splash of cream sherry, then I added in about a quarter cup of small diced turnips and cooked until slightly softened. After this was done I added in some large chopped chunks of mushrooms - I used a combination of portobello, white button, and cremini. I covered the pot and let these flavors simmer together with some fresh cracked pepper. Once the mushrooms and turnips were cooked I added in 18oz of a gluten-free organic creamy mushroom soup that came in a box I purchased at my local whole foods store. It wasn't very creamy so I added in a tablespoon of heavy cream and brought it up to heat.

For those of you who are not Paleo and just looking for gluten-free ideas, I highly recommend garnishing this soup with a dollop of sour cream and an additional dribble of cream sherry.

I would have posted this twenty minutes sooner, but I went back for a second bowl. So good!

Now, if you aren't allergic to it like I am, this would be a fantastic soup to add gobs of fresh garlic too. Garlic is a tremendous super food and is great for the immune system as we head into cold and flu season.

I hope you get the opportunity to try this quick and easy fall soup! Let me know what you think!