• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,681
    Total Members
    3,093
    Most Online
    Roxanne Bracknell
    Newest Member
    Roxanne Bracknell
    Joined
  • 0

    Hearty Beef and Mushroom Soup (Gluten-Free)


    Jefferson Adams

    I'm a person who loves beef, who loves mushrooms, and who loves soup, so you can imagine how I feel about beef mushroom soup. There are numerous variations on this dish, but, again, as with so many soups, simplicity is the key to success. In this version, tender, delicious beef, juicy, succulent mushrooms, and rich, tasty broth all come together with sherry and vegetables to consummate a kind of culinary love affair right on the kitchen stove. The result is an epicurean delight we know as beef and mushroom soup. I like to use a variety of fresh, local wild mushrooms whenever possible, but any of your favorite mushrooms will do.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    This recipe makes enough soup for six to eight servings.
     
    Ingredients:
    3 tablespoons of extra-virgin olive oil
    1¾ to 1 pound cross-cut meaty beef shank bone
    1½ pounds of boneless beef chuck, cut into 1-inch cubes
    6 cups mixed porcini, crimini, oyster or other mushrooms, brushed clean and sliced thick
    1 can crushed tomatoes (14.5-ounce), with juice
    3 carrots, washed and halved
    3 celery stalks, halved
    5  cups beef broth
    ½ cup sherry
    2 tablespoons chopped fresh thyme, divided
    3 bay leaves
    2 cups chopped onions
    3 cloves of garlic, sliced in half

    Directions:
    Heat olive oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Season with salt and pepper. Cook about 15 minutes, until meat is brown and juices reduce to a glaze, making sure to turn bone from time to time.

    Add the bay leaves, along with 1½ tablespoons thyme; stir 1 minute. Add onions and celery, and cook about 3 minutes, until translucent. Add beef broth, tomatoes with juice, carrots, and mushrooms.

    Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour or so. Discard shank bone and bay leaves. Use tongs to remove carrots and celery. Allow vegetables to cool, then slice them and return them to soup.

    Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle a dash of the remaining ½ tablespoon thyme onto each bowl and serve.

    0


    User Feedback

    Recommended Comments

    Guest Vicki Koch

    Posted

    Sounds great! Can't wait to try it.

    Share this comment


    Link to comment
    Share on other sites

    Sherry and garlic aren't mentioned in the directions. Just wondering when they should be added?

    Share this comment


    Link to comment
    Share on other sites

    For a gluten-free dinner, this soup was quite delightful, and full of flavor. I try to cook gluten-free for my husband's diet. I skipped the beef bone altogether and picked up with stew beef. I also used dried thyme rather than fresh, and I was pleased with the result. It would also be lovely as an appetizer soup. We'll make this one again!

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Ads by Google:

  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   4 Members, 0 Anonymous, 341 Guests (See full list)

  • Related Articles

    Scott Adams
    This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum). Ingredients:
    1/3 pound cooked salad shrimp
    1 small avocado
    1 cup pearl or cherry tomatoes
    3 tablespoons lemon juice
    4-5 large red leaf lettuce leaves or 2 cups shredded spinach
    Directions:
    Rinse lettuce or spinach leaves, and chop into strips, and spin dry in a salad spinner. Chop tomatoes into halves or quarters. Peel and seed the avocado, mashing thoroughly with lemon juice. Arrange lettuce on a large plate, top with tomatoes, then shrimp, then dollop avocado dressing evenly over the plate.

    Jefferson Adams
    Fruit soups offer a perfect way to beat the summer heat, make use of delicious, abundant summer fruit, and turn a few corners in the kitchen, all at the same time. This recipe turns peaches, wine, cinnamon, nutmeg, yogurt, and cream into a delightful, aromatic soup that is sure to turn a few heads along with those corners.
    Ingredients:
    4 lbs. chopped peeled fresh peaches (organic, if possible)
    1 cup (8 ounces) whole milk plain yogurt (plus extra dollops as garnish)
    2 cups fresh heavy cream
    1 cup dry white wine
    1 cup peach schnapps
    ½ cup sugar
    1 tablespoon lemon juice
    1 teaspoon chopped fresh mint leaves
    ½ teaspoon ground cinnamon
    ¼ teaspoon ground nutmeg
    dash of curry powder (optional)
    black pepper, as desired
    Mint sprigs as garnish
    Directions:
    In a large mixing bowl, blend white wine, lemon juice, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and cream until sugar is dissolved.
    Add peeled, sliced peaches, and gently move mixture into a saucepan. Reserve and dice an extra peach to add at the end.
    Cook in saucepan on medium heat for 15 minutes, until peaches are soft, making sure to stir often and lower heat as needed to avoid scalding the cream.
    Remove from heat when peaches are soft.
    Allow mixture to cool down before blending.
    Once the mixture is safely cool enough, add yogurt, and blend until completely smooth. Cover, and refrigerate until well-chilled and ready to serve. Add diced peaches before serving, with a dollop of yogurt, or whipped cream on top, with mint sprigs as garnish. Top with pepper or curry powder, as desired.


    Jefferson Adams
    Mark it in your calendars: it is officially soup weather. I love to stock my freezer with fresh soups and enjoy them as the temperatures continue to drop. I recently tried a cauliflower soup made with sweet potatoes, yielding a lovely autumn-orange color, but any potatoes you have on hand will do.
    Ingredients:
    1 large head of cauliflower, cut into florets
    2 yellow potatoes, chopped
    2 leeks, white parts only, chopped
    4 cups chicken stock
    ¼ cup heavy cream
    ½ stick butter, divided
    1 teaspoon each salt and pepper, plus more to taste
    Directions:
    Preheat oven to 350 F.
    In a baking sheet, toss cauliflower pieces, potatoes, 2 tablespoons melted butter, salt and pepper. Bake for up to an hour, until cauliflower and potatoes are easily-pierced. If necessary, tent with foil if vegetables start to brown.
    In a large saucepan, heat remaining butter and cook onion and leeks until soft and translucent, about 10 minutes. Add cauliflower, potatoes, and chicken stock. Simmer another 10 minutes until vegetables are soft.
    Let cool slightly and working in batches, purée in a blender or blend with a hand-mixer to desired thickness. Return to pan to re-heat and stir in cream. Season with salt and pepper to taste and serve.


    Jefferson Adams
    Stuffed chicken soup with ginseng, what the Koreans call Sam Gae Tang, is a delicious, fragrant soup that is surprisingly easy to make.
    In Korea, it is commonly made during the hot summer months, when Koreans like to drink hot soup or stews. The Koreans believe that hot and spicy liquids help the body to regulate itself and stay cooler in the summer heat.
    I find that it makes a great meal during the cold winter months. The very slight spiciness of the delicious broth leaves me feeling warm, and the sweet, rich chestnuts, rice and chicken leave me feeling satisfied.
    Ingredients:
    1 whole chicken or 2 Cornish hens 2 roots of dried ginseng, washed 8-10 chestnuts, peeled 6-8 red dried dates, rinsed (optional) ½ cup sweet, glutinous rice (Mochigome in Japanese, or Chapsal in Korean), washed and drained 8 cloves garlic, peeled ½ inch piece ginger, peeled and cut in half 2 quarts of water 2 chopped scallions for garnish salt pepper Directions:
    Remove any innards from the bird(s). Rinse bird(s) inside and out.
    Trim any visible fat off the bird(s), but be sure to leave any skin needed to cover stuffing in cavity.
    Stuff the chicken with the sweet rice, chestnuts and garlic. Use toothpicks as needed to help keep the stuffing in the bird(s).
    In a large soup pot, add stuffed chickens, ginseng roots, dates, and ginger. (I prefer it without the dates, so I leave them out).
    Pour in enough water to cover bird(s).
    Bring water to a boil. Reduce heat to a low simmer.
    Cook about 1.5-2 hours or until the thigh bones come off easily. Don't cook so long that the bird starts to come apart. The bird(s) should stay whole, with the skin on.
    Skim fat from time to time during cooking.
    Season with salt and pepper to taste.
    Sprinkle with scallions to serve.

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.