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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Creamy Mushroom Soup Recipe

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This recipe for Creamy Mushroom Soup is from The Grotegut Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup milk free butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup Blue Diamond Unsweetened Original Almond Breeze
salt and pepper to taste
1 pinch ground cinnamon (optional)
* I have not been brave enough to add cinnamon
Directions:
Directions:
Melt the milk free butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
Stir in the almond breeze, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I always double this and we really like it! Now we can have green bean casserole (minus the cheese)!

 

 

 

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