Mushroom, Spinach, Oat Soup

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Mushroom Spinach Oat Soup {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

For a while we were having crazy 80º weather, which was making me mad because 80º is not spring weather. And spring is my favorite season. It cooled off at the beginning of last week, so I thought a nice springy soup was in order. A while back someone sent me a recipe that used steel cut oats instead of barley in a soup. I wanted to play with that idea. Leeks and mushrooms seemed suitably springy. I then added some spinach because it’s good to eat leafy green things. ;)

Mushroom, Spinach, Oat Soup

  • 2 small leeks, white and light green parts only, thinly sliced
  • 1 stalk of celery, diced
  • 1 tablespoon olive oil
  • 12 ounces mushrooms, sliced
  • 2/3 cup gluten-free steel cut oats
  • 4 ounces baby spinach
  • 8 cups vegetable broth
  • sea salt and freshly cracked black pepper
  • sherry (for garnish)
  • coarsely chopped fresh tarragon (for garnish)
  1. Set a medium-large pot over medium heat. Add the oil. Once hot, add the leeks and celery. Sweat for 3-4 minutes until softened.
  2. Add the mushrooms, oats, and broth. Season with salt and pepper. Cover and bring to a boil, then reduce heat to low and let simmer around 20 minutes. Oats should be cooked, but still chewy.
  3. Add the spinach, cook for another 5 minutes. Spoon into bowls and add a splash of sherry and a sprinkling of fresh tarragon. Serve.

Serves 6-8

Fresh chopped parsley and freshly squeezed lemon juice would be a nice alternative garnish.

This is Zorro my kitchen assistant. My parents were out of town last week, so I was cooking at their house to keep him company. He didn’t really care about the oat soup. He loved the sloppy joes I made a couple days later though.

This recipe is being shared in the Hearth and Soul HopSlightly Indulgent TuesdayFat TuesdayAllergy Free WednesdaysWhole Food WednesdaysFull Plate ThursdaysWellness Weekends, and Allergy Friendly Friday.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. This soup sounds so good – I love the thought of changing out barley for oats .. although personally I can’t have oats, so I would probably switch it for something else, but it looks so comforting!

  2. Now I know what we’re having for dinner, Kalinda!

  3. your recipe looks delicious! Love the picture of your dog too. I have a 12 year old lab who is about as white as your dog.

  4. I’m so going to try swappin steel-cut oats for barley. What a good idea, Kalinda!

  5. Joan – Zorro is also 12, although he still thinks he’s a puppy most of the time.

    Kalinda shared many meals this past week, perhaps she was using me as a her guinea pig, and this soup is great! I added a little cayenne since I tend to like things a little spicier and it hit the spot.

  6. Oh my gosh… oats!! What a brilliant idea to add them to soup. Never would have thought of that. This soup looks amazing. Thanks for sharing.

  7. Hi Kalinda,

    I hear you. We were at 95 degrees a few weekends ago, and I was like what the what!

    This soup is very clever. Leeks and mushrooms are my favorite and the addition of oats is great.

    Have a great week.

    Be Well,
    –Amber

    P.S. Zorro is TOO cute!

  8. Your soup looks amazing. And I LOVE your pictures, they are beautiful. Thanks so much for sharing with Hearth and Soul!

  9. Hi Kalinda,
    I’m in love with your “Zorro”, he is precious! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great week.
    Come Back Soon!
    Miz Helen

  10. I love the idea of using steel cut oatmeal in place of barley! Your soup looks delicious!

  11. Hello! I featured your recipe on my blog today! Thanks!!

  12. What a cool recipe–and that’s one handsome kitchen assistant you have, too!

    Kalinda, have you considered sharing this on the Spinach Recipe Round Up at Gnowfglins? I’m just an avid reader, but think this creative soup would be a wonderful addition.

    Here’s the link, if you’d like to check it out: http://gnowfglins.com/2012/05/11/spinach-seasonal-recipe-round-up/

  13. Hayley Kiah says:

    I’m so excited to have found this recipe! I spent a few months living in Argentina and my family would make a oatmeal soup similar to this, but I couldn’t remember the recipe. This is very similar! We called it Sopa de Avena.

    Thank you!

  14. Thank you for the recipe. I only had quick cooking oats and the soup turned out really creamy. Delicious indeed! Real comfort food.

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