Many people are gluten intolerant. There are so many substitutes for rye flour, including tapioca starch, potato starch, corn starch, rice flour, etc. With the cold and flu season going around, perhaps a milk and cheese based soup is not the best choice (creates phlegm). How about a hearty bison stew with all organic veggies? MUCH better choice for a warming winter meal.

Does Luci have a PDF version of all her recipes?

Also try adding organic quinoa as a thickener.  It works great and has a high amount of protein in it for a non-glutenous grain.

Lucy provided a great recipe. If you have to adjust it to fit  your needs go ahead but don't criticize her. And as long as she's the one eating it not me I don't care how much she plays with her hair. Hair  has no gluten and as far as I know does not produce phlegm. Thank you Lucy!

It bothers me that someone who is cooking for teaching purposes has hair hanging over the pot and continually brushes her hair out of her eyes with hands that go back and forth between her hair and the food that is being cooked. Maybe for her own home but not for a demo please!

I'm sure the soup is excellent, but could Lucy please put a couple of hair pins in your hair!!! to stop it geting into your fine soup. (My wife usually put on a headscarf when cooking.)

Yours sincerely.

SOUP!!!! GLORIOUS SOUP!!!

I grew up on Canned Soup so finding any kind of soup that sounds yummy to me is hard.

This sounds amazing!

for gluten intolerance... there are many gluten-free flours, but organic kuzu root starch is a versatile thickener that doesn't separate after cooking like others. Kuzu is a long valued health food for soothing the stomach and strengthening the intestines. It's a starch though, and would not be added where the flour is added in this recipe. You would dissolve the starch in a little cold liquid and add like the (kuzu root starch) directions say. The suggestion of extra blended veggies is a good one -- definitely adds a lot to your soups.

Make sure that you are using organically grown celery..otherwise you are getting lots of poisons with the vegetable.  Celery is number 4 on the "worst" list from the Environmental Working Groups' list of Best/Worst foods.  The lists ranks based on pesticde/herbicide residues found by testing.

I would certainly try an adapted version of this recipe as I love broccoli and stilton soup.  The stock question is a problem so I would make this after making one of my favourites - a basic 'pot au feu' country French thing involving a big lump of beef (grass-fed of course) slowly stewed with a load of vegetables (which are then discarded but could be puree-ed to add fibre and textture to a soup).  Traditionally, one serves some of the stock, clarified, as a consommee then follows with the sliced beef, and fresh veg that was cooked seperately.

It's a bit confusing that the good doctor promotes recipes on his site that include the use of grains, the which he says we should all banish from our diets; it's of greater concern to me than a few well-stewed human hairs. Using another grain flour, or some potato, is surely just as bad, according to his Total Health book (which I sadly lost when my computer blew up).

Possible thickeners: a little arrowroot (added only at the end as you mustn't boil this for long), some coconut fibre flour (Mercola-recommended and available from this site) or a handful of (pre-soaked) lentils.  Someone else mentioned Kuzu root, which is a new one on me, and I also like the addition of puree-ed cooked veg, which is how I make a sauce for cauliflower cheese.

Personally, I would never put rye flour in anything because it's the only grain that seriously upsets my intestines.