Monday, July 8, 2013

Cream of Mushroom Soup

2 cloves garlic, minced
1/2 small onion, diced
1/2 cup mushrooms, diced (canned or fresh)
1/4 cup butter
1/4 cup whole wheat flour (I like it fresh ground)
1 cup almond milk (any kind will do, unsweetened)
3/4 cups chicken broth (or veggie)

Saute garlic, onion and mushrooms and set aside. Melt butter over medium heat. Whisk in flour and cook for about 2 mins. Add milk and broth. Add sauteed garlic, onion and mushrooms. Bring to a boil, reduce heat and simmer, stirring regularly until it reaches desired consistency (about 10-15) minutes. Season with salt and pepper to taste.

Use as you would Cream of Mushroom soup!  1 can of soup is about 1 1/2 cups.
Refrigerate up to 4 days or freeze.

This recipe comes from HERE where she has substitutions for any "Cream of Something" soup and variations for vegan, gluten-free, etc. I'm so glad I found this resource!

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