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Wonderfully gluten free cream of mushroom soup. It’s perfect for adding to casseroles or just enjoyed as soup.
On medium high heat. saute the olive oil and mushrooms (you can add a dash of salt and pepper to enhance the taste). Cook until mushrooms become tender and start giving off liquid. Remove from heat and set aside. In a medium saucepan, heat and melt butter over medium heat. Lower heat to low/medium then whisk in flour (remove from heat and keep whisking if mixture starts to thicken too quickly). Once butter and flour are thoroughly incorporated, slowly increase heat to medium and keep whisking until roux becomes a nice golden brown. Stir in milk slowly and keep stirring until soup base reaches desired thickness. Stir in mushrooms and add salt and pepper to taste.
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Jill Wilkins on 1.8.2011
I would actually use this soup just as you would concentrate. So for example, use about 1 1/2 cups or equal measurements for a can of concentrate. It is pretty thick and works great. Good luck!
denisontb on 1.8.2011
What are your suggestions for using this in a casserole? I miss all of the casseroles and crock pot dishes that call for cans of concentrated creamed soups. Since this soup is not concentrated, would you recommend using an amount equal to a soup can, or less?