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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cream of Mushroom Soup -- Dairy Free Recipe

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This recipe for Cream of Mushroom Soup -- Dairy Free is from Blessed Be the Sugar Cats , 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!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz canned mushrooms, minced
2 Tbsp butter or dairy free margarine
1 tsp onion powder
1 tsp salt
Pepper to taste
3 Tbsp Better Batter® flour
3/4 cup chicken stock
3/4 cup milk or soy creamer or heavy almond milk (plain)
Directions:
Directions:
To make soup: Melt the margarine in a skillet and add the mushrooms, onion powder, salt, and pepper. Stirring often, cook until mushrooms begin to soften and exude their liquid, about 6 minutes.

Stir in flour and cook a minute. Add the chicken stock, and bring to a simmer.

Add the milk, soy milk, or almond milk and simmer until sauce thickens, about 10 – 15 minutes.

 

 

 

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