Cream of Mushroom Soup Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:14 oz |
Personal
Notes: |
Personal
Notes: Rhonda Clark's Recipe
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