"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

"Condensed" Cream of Mushroom Soup GF Recipe

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This recipe for "Condensed" Cream of Mushroom Soup GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Seitz
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup homemade or low-sodium chicken broth
1/2 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon dried parsley
2 tablespoons unsalted butter or margarine
2 tablespoons cornstarch or sweet rice flour or gluten-free flour mix
Few dashes pepper
1/2 cup low or non fat milk or non-diary creamer

Directions:
Directions:
1.In a saucepan combine the chicken broth, onion, mushrooms and parsley. Bring to boil, cover and simmer 5 minutes.

2.Place vegetable mixture in a blender or food processor and blend until smooth.

3.In the same saucepan melt the butter. Blend in flour and pepper. Add the milk all at once. Cook and stir until mixture is thickened and bubbly.

4.Add the blended vegetable mixture. Cook and stir until heated through.

Personal Notes:
Personal Notes:
This makes approximately as much as a 10 3/4 oz. can of condensed cream of mushroom soup and can be used in any recipe that calls for one. It can also be made in larger quantities and freezes well. If you use homemade chicken broth and creamer, there is virtually no sodium. You can use the same basic recipe to make other cream of veggie soups, or add chicken and a couple of teaspoons of no-salt bullion in place of the mushrooms to make cream of chicken.

 

 

 

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