After looking through multiple cream of mushroom soup recipes, and modifying a few together, I finally found an AMAZING cream of mushroom soup. Now, things you use to cook but had to quit can once again be enjoyed. This has added so much variety to my diet, it has been wonderful. This recipe makes about 1 cup of soup, which is equal to about a can of store bought stuff.
Microwave 1 1/4 c Almond Milk.
Saute':
3 Tbsp. butter.
1/4 cup canned mushrooms, chopped
1 Tbsp onion, chopped
Whisk in:
3 Tbsp All-Purpose Flour
dash salt
dash pepper
This should make a thick paste. Whisk in the heated milk. Cook until a little thinner than desired. It will thicken while it cools some too.
Note:Rice milk works, but the mixture will remain very soupy and not get as thick as I like it. I also really like the flavor that the Almond Milk gives to it.
No comments:
Post a Comment