On: Decadent Portabella Mushroom Soup (Gluten and Dairy free of course!)

Here is a truly delicious low fat, low calorie, wonderfully smooth soup. It is packed with protein due to the canelli beans and mushrooms, and perfect with a salad. Clean up is minimum, as it only uses 1 pot and a blender!


2 cups chopped baby portabella mushrooms

2 14 oz cans of white canelli beans

1 cup rice milk

2 cups Gluten free chicken broth

1 tbs. Oregano

1 tbs. coconut oil

2 cloves of garlic, pressed


In a large pot, sautee chopped mushrooms and pressed garlic in 1tbs. coconut oil over medium heat until soft.

Let cool for 3 min. then add contents of pot, along with canelli beans (rinsed and strained), with rice milk, chicken broth into blender. Blend on high until uniformly smooth.

photo (14)

Pour contents of blender back into the original large pot and add oregano. Heat on medium-high for approximately 6-8 minutes.

Serves 4 with salads. Perhaps with my salad recipe from 3 days of spinach:


Enjoy, and make your day great!

Amanda photo (15)


About runningyourbody

I am a Doctor of Physical Therapy (DPT), Certified Pilates instructor, and runner with celiac disease. I am passionate about educating people on running, pilates, and women’s health topics. I am trained in the treatment of pelvic floor dysfunction, as well as pre and post partum impairments. In my free time I can be found anywhere outside. I enjoy training for races with friends, cooking gluten free meals, and traveling with my husband. My goal is to share information with you in a lighthearted and enjoyable forum. I am always contributing fun and interesting posts on my blog. Feel free to check it out @ https://runningyourbody.wordpress.com/
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