Fall Soup: Mushroom Burger Soup (GF, DF & AIP)

With leaves changing color and cool, crisp air setting in, fall is the perfect time to break out the stockpot and make some soup! But not those “light” soups that we crave during spring and summer. Autumn calls for soups with substance!

GF, DF & AIP

What the heck does that mean?

GF
Gluten-free.
Not only is this meal gluten free, it is also grain free (no rice, corn, oats, etc.).
DF
Dairy free.
Whether you have an allergy or sensitivity, this soup contains no dairy irritants.
AIP
Autoimmune Protocol.
In addition to being gluten free, grain free, and dairy free, the autoimmune protocol prohibits legumes, nuts, seeds, nightshades, eggs, and vegetable, seed, and nut oils. If you have an autoimmune disease, and would like more information about managing it through dietary changes, The Paleo Approach is an excellent resource.

Mushroom Burger Soup


  

It’s too cold to stand outside tending the grill, so this soup takes some of those same hamburger favorites—beef, mushrooms and bacon—and turns them into a soup instead.

Normally, a thick soup like this would start with cream of mushroom soup—but that condensed soup can might be full of undesirable ingredients for those of us on restricted diets. Thick soups from scratch usually start with a roux—a mix of slightly cooked flour and butter—again, not amenable to restricted diets. Instead of those options, this soup uses pureed cauliflower, mushrooms, and onion to make a thick and satisfying soup base.

This also means that without any vegetable chunks, this soup is a great way to sneak more veggies into the diet of your pickier eaters. You can boost the nutrition of this soup even more if you use bone broth instead of regular broth and “primal ground beef” (with super-food organ meat already ground in) instead of regular ground beef.

[yumprint-recipe id=’14’]Admittedly, this soup takes a bit more prep-work, from steaming the cauliflower, sautéing onions and mushrooms, browning beef, and pureeing vegetables, so this soup is best for a day when you have a bit more time to spend in the kitchen.

This soup makes a perfect freezer meal! The best multiplier for this soup is tripling (bringing the ground beef to an even 2 pounds). After the vegetables are pureed, use a kitchen scale to divide the puree into gallon size freezer bags. Then divide the beef and bacon and add the appropriate spices to each bag. Lay it on a flat surface in your freezer (or use a sheet pan). Once it’s frozen, you can store it upright and have simple, “low cook” meals ready for the future. (Need to know what a “low cook” meal is? Check out Back to School: Meal Planning 101.)


Hearty soups that satisfy are perfect comfort foods. Make a batch, pour yourself a bowl, and warm yourself from the inside out.

If your fall soup repertoire needs a pick-me-up, or a nutritional overhaul due to diet restrictions, keep visiting Daily Mom for Butternut Squash Chicken Soup and Bacon Fauxtato Soup in the coming weeks. In the meantime, try some Rustic European Chicken and Veggie Soup.


Photo Credit: Stefani

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Stefani

Stefani was raised in California; with her husband hailing from South Carolina, they’ve settled in the middle and are now raising three Texans. She loves classical homeschooling, great books, period dramas, modifying recipes, simple living, deep thinking, and cuddling up with her family to watch silly YouTube videos.

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