Temperatures go up and down, but it's always perfect weather for a nice bowl of soup.  This Foodie Friday recipe makes sure everyone can enjoy homemade soup even if they have dairy or gluten issues.

Kathy Whyte/ WNBF News

Vegan Mushroom Soup (Prep. time: 40 minutes.  Makes 6-8 servings) (dairy-free, vegetarian and gluten-free)

1 lb. combination button and baby bella mushrooms sliced. (reserve some for the soup after it is blended for texture)

2 Tb. olive oil

Mirepoix  (1 stalk celery, 1 carrot, ½ yellow onion diced)

1 medium potato, peeled, diced and boiled until tender.

1 tsp. rubbed sage

1 tsp. thyme

¼ tsp. turmeric (has anti-inflammatory properties)

3 cloves roasted garlic


Ground black pepper

2 C. vegetable stock

½ C. unsweetened coconut milk.

(chopped parsley for garnish)

Heat the olive oil in a stock pot or Dutch Oven.  Simmer the mirepoix vegetables and mushrooms until soft.  (Make sure some cooked mushrooms are reserved to add at the end for texture and appearance.) Add roasted garlic, stock, salt, pepper and herbs.  Bring to a simmer and add about 1 C. of the water from the boiled potato for some of the starch.  Add in the cooked potato cubes.  Puree with an immersion blender or by small batches in a regular blender until smooth.  Stir in coconut milk. Add reserved mushrooms and keep on low heat.  Taste to adjust salt and pepper.  For a deeper flavor profile, you can stir in low salt, gluten-free soy sauce. Garnish with parsley for color.

Serve with gluten-free bread if going without wheat or, if that’s not an issue, use a nice sour-dough or other rustic bread or float large, toasted croutons in the soup. (See the instructions for home-made rosemary croutons in the recipe for French Onion Casserole.)