Homemade Cream of Mushroom Soup and Gluten Free Pasta recipes

Sorry for the absence lately, people. I have been going through some stuff for my thyroid - and doing a crazy restrictive diet for a month. Which means I have not been into researching recipes or meal plans. I've just been surviving. And dreaming of the day I could get back to eating foods other than organic fruits and veggies. I missed me some grains, and nuts, and beans. And now they're back. Hallelujah!

So this week I got back into recipe research. Hooray! :) And I tried 2 new recipes that I just have to share with you guys. Muy delicioso. And the secret ingredient in both of them is ............drum roll please......... beans!

Here's the first. - Gluten free Chickpea Flour Pasta

Image Source: Foodie Fiasco

Oh my gosh, you guys. This pasta is A-MA-ZING! I didn't think any pasta could be homemade, gluten free, and YUMMY all in one. But this one fits the bill. To. Die. For. Delish. You must try it.

Kelly, over at FoodieFiasco found it on the internet, tested it, and photographed it. And guess what, you guys? She's only 14. Fourteen! And she's one of my very favorite foodie blogs. You should really go check her out. Then you try to believe she's only 14.

*Taps fingers. Waits. Crickets chirping.*

Okay, you're back?

Now on to recipe number 2 that blew my mind this week.

Dairy free Creamy Mushroom Soup

Image Source: For the Love of Food

I grew up on Campbell's Cream of Mushroom Soup. If there was a recipe that involved said soup, you can bet my mom knew how to make it. :) And I loved cream of mushroom soup. 

But - it's not all that good for you. All kinds of processed crap floating around in that innocent looking little can.

Then, I found this DE-LI-CIOUS recipe from Sonnet over at For the Love of Food.  It's like the canned soup - on crack! I totally could have eaten the whole pot. By myself. No regrets. :) And as it was cooking, it filled my house with the aroma of sauteed mushrooms, garlic, and Worcestershire sauce. If heaven has a welcoming aroma, this would be it, in my book.

And - even though my kids thought it looked like barf (my presentation isn't nearly as pretty as Sonnet's) - they were troopers and tried it anyway. And they all loved it. Even my picky 6 year old, and my 10 year old who hates mushrooms.

Best thing - it's totally creamy and dreamy. And there's no milk. No almond milk. No soy milk. No rice milk. The creamy goodness comes from brown rice and white canellini beans. High fiber and high protein. Score!

So - go try this soup, you guys. Your taste buds will thank you.

And - lucky me - I have some leftover soup! So - tomorrow for lunch, I'm making myself some more gluten free pasta and topping it with the scrumptiously creamy soup. - Gluten free, high protein, guilt free comfort food. Now that's my cup of tea - er, bowl of soup. :)