30 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Step 1

This is not your mom’s creamy mushroom soup! This one is loaded with delicious leeks and mushrooms in a broth that is subtly spiced with paprika and lemon. It’s made wonderfully hearty with brown rice, butter, and cream. I love a good bowl of soup this time of year and this creamy soup is a new favorite. Oyster mushrooms are not only low FODMAP, but they are perfect for this soup because they are so rich in flavor and nutrition. Give this soup a try and see if it’s your new favorite too!

Ingredients

4 tablespoons salted butter

1 1/2 cups leek greens, chopped

1 pound oyster mushrooms, chopped. (~3 to 4 cups chopped)

1/3 cup dry white wine (or use more chicken broth if you prefer)

2 1/2 cups low FODMAP chicken broth

1 teaspoon dried dill weed

1 tablespoon hot (or Hungarian) paprika

Pinch of smoked paprika (optional)

1 tablespoon gluten-free soy sauce

1 Parmesan rind (optional but adds flavor)

1 cup lactose-free whole milk or lactose-free half and half (use full-fat coconut milk for lower carb version)

1 teaspoon kosher salt

Fresh ground black pepper to taste

1 tablespoon lemon juice

1 1/2 cups cooked brown rice or white rice (omit of substitute additional mushrooms for lower-carb version)

1/2 cup cream or full-fat coconut milk

Directions

(1) Prepare: Get the rice cooking per package instructions, using chicken broth instead of water if you have it. Chop the leek greens and mushrooms.

(2) Cook the vegetables: Melt the butter in a large soup pot or Dutch Oven over medium heat. Sauté the leek greens in the butter for 2 minutes. Add mushrooms to the pot and sauté on medium-high for 6-8 more minutes until mushrooms start to caramelize a bit.

(3) Add the broth: Add the white wine (if using) and scrape down the sides of the pot. Add the chicken broth. Stir to combine. Stir in dill, both paprikas, soy sauce, and Parmesan rind if using. Reduce heat to low, cover, and simmer for 15 minutes.

(4) Add the milk/cream: After the soup has cooked for 15 minutes, add the milk or half and half, and stir into the soup to blend well. Cover and simmer for another 15 minutes without boiling, stirring occasionally.

(5) Season the soup: Stir in the salt, black pepper, lemon juice, cream or coconut milk, and cooked brown rice. Mix together and allow the soup to heat through over low heat, about 2 to 3 minutes. Do not allow the soup to boil.

(6) Plate and serve: Serve soup hot with a drizzle of coconut milk or cream and some sourdough bread and butter on the side.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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