GFCF Cream of Mushroom Soup

[Guest guest]

*

, I can't find it in this book but I will look later - aren't

mushrooms a NO for this diet? Everyone, don't panic, I could be wrong

but...... Where is LISA A> she'll know !!

I just know for some reason I don't use mushrooms but I can't remember

why. Anyone know?

Deniose on LOng Island New York

*

On Sat, 16 Jun 2001 16:43:54 -0700 (PDT) Sampson

writes:

> 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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