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Cream of Mushroom Soup Recipe

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This recipe for Cream of Mushroom Soup, by , is from The Hoots 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!

Contributor:  
Contributor:  
Cindy Hoots

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. extra virgin coconut oil
1 Tbsp. chopped onion
¾ Tbsp. minced garlic
4 oz. mushrooms, chopped
2 Tbsp. Earth Balance or vegan butter
2 ½ Tbsp. GF flour (Pillsbury)
¾ c. chicken broth
½ c. almond or cashew milk
½ tsp. salt
⅛ tsp. pepper

Directions:
Directions:
Heat oil in a small sauce pan over med-high heat. Add mushrooms, onion & garlic. Sauté until the mushrooms release heir liquid. (The liquid cooks off an they become tender...5-7 minutes) Put them in a bowl and set aside.

Lower heat to medium & add butter. When melted, sprinkle in flour & whisk until smooth; 1 minute. Slowly add splashes of broth while whisking to create a smooth sauce. Add milk & seasonings.

Turn up the heat & bring it to a soft boil while stirring constantly. Lower heat & simmer until fairly thick,3-4 minutes.

Remove from heat. Stir in the mushroom mixture. Set aside to cool slightly.

NOTE: This soup can be made several days ahead of time or frozen after completely cooled.

Number Of Servings:
Number Of Servings:
14 oz
Personal Notes:
Personal Notes:
Rhonda Clark's Recipe

 

 

 

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