Here is a delicious sample of gluten-free food. Let’s see how Gluten-Free Oyster Mushroom Soup recipe contributes to your health.
Recent times has seen gluten-free diets gain substantial popularity. Some celebrities believe that this kind of diet helps with weight loss. Some athletes also agree gluten-free food improves their performances.
To better understand the concept, let us define gluten and examine the health reasons why some people need to exercise a gluten-free diet.
Gluten is a protein found in many grains, including wheat, barley, and rye. It is common in foods such as bread, pasta, pizza, and cereal.
Although there is no compelling scientific evidence to support that restricting the gluten you eat can improve your health, there are a group of people who depend on this type of diet. Who are they exactly?
Those who are diagnosed with celiac disease. This disease affects the immune system and restricts people eating gluten because it will damage their small intestine.
Thus, this type of damage results in malabsorption of nutrients. Avoiding gluten makes sense for not only people with celiac disease, but also those with a wheat allergy or who feel unwell after consuming gluten.
So how can oyster mushrooms can help?
Gluten-Free Oyster Mushroom Soup For “Gluten-Sensitive” Stomachs
Just like fruits and vegetables, mushrooms are not only full of taste but also naturally gluten-free. So, they can be a great addition to a gluten-free diet.
Aside from being gluten-free, they are full of many essential vitamins and minerals. These are needed for growth and development, sustaining energy levels, youthful skin, healthy eyes and hair beside other things. Mushrooms really are a power-packed superfood.
Given these amazing properties, this soup really is perfect for everybody. It benefits not just those allergic to gluten, but also those who crave a delicious and hearty meal.
Discover more oyster mushroom recipes here:
Gluten Free Oyster Mushroom Soup
2 tbsp olive oil
1 large onion (peeled and diced)
1 cup (128 g) oyster mushrooms (sliced)
3 cloves garlic (peeled and minced)
3 cups (720 ml) chicken broth
1 1/2 cups (approx. 200 g) heavy cream
1 1/2 cups (360 ml) almond milk
salt and pepper to taste
- Heat olive oil in a saucepan over medium heat.
- Add in the onions. Cook until they turn light brown.
- Toss in the minced garlic. Stir for another minute.
- Add in the cream and chicken broth. Combine, then add the almond milk. Sprinkle salt and pepper to taste. Adjust seasoning if necessary. Stir.
- Bring to the boil, then reduce heat and simmer for a further 10 minutes, stirring occasionally.
- Using an immersion blender, blend the mixture to the desired consistency.
- Serve hot. Enjoy!