GFCF Cream of Mushroom Soup

[Guest guest]

Hey! I just made a recipe for cream of mushroom soup.

It tastes great, and I was needing this to make some

of my recipes GFCF.

GFCF Cream of Mushroom Soup

2 ½ T. Willow Run Margarine

3 T. cornstarch

1 ½ Cups Rich’s Coffee Rich

1 7 oz. Can of mushrooms, pieces and stems, DO NOT

DRAIN!

½ Cup water

1 t. salt

½ t. garlic salt

½ t. pepper

Melt margarine in a medium saucepan over med. to

med-high heat. Add cornstarch and wisk together with

a wire wisk. Gradually add Coffee Rich, being sure to

wisk out all the lumps as you add more. Add the can

of mushrooms, water and all, to this mixture. At this

point, I used my Rival hand blender to puree. You

could put it into a regular blender, though. Blend

until it is the consistency of cream of mushroom soup.

Return the mixture to the saucepan, if you need to,

and add water and spices. Let it thicken and condense

until it is about at the level it was after blending,

then pour soup into a glass 2 cup measuring cup. This

way, it won’t burn and stick while it is cooling. I

ended up with about 20-21 ounces, to the very top of

my measuring cup. This is almost exactly 2 cans of

cream of mushroom soup. It is still thickening as it

cools. When completely cooled, I'm going to put it

into 2 small easy fill Ziplocs and stick them in the

freezer for when needed. It won my husband over,

big-time. He thinks it tastes better than s!

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