Tuesday, May 27, 2008

GFCFSF Cream of Mushroom Soup

Wow! This actually is pretty good! I found a recipe for dairy-free cream of mushroom soup on a dairy-free blog and converted it to be GFCFSF.

3 Tbsp. Spectrum refined coconut oil
1/2 cup chopped mushrooms
2 Tbsp. chopped onion
Some garlic (Sorry, but I never measure my garlic!)
2 cups original flavor hempmilk
2 Tbsp. tapioca flour (aka tapioca starch)

Sautee mushrooms, onions, and garlic in oil. Whisk in hempmilk and tapioca flour while still cooking over medium heat. It will thicken up pretty quickly from the tapioca flour.


Anonymous said...

This sounds Delish!! Can't wait to try!!!

Tina Grahek said...

I am going to try this in my grean bean casserole. Does it make about the equivalent to one can of soup?

Tori said...

Hi Tina

I used it in a recipe (Saturday Chicken) which uses a can of cream of mushroom soup. It was a while back when I did this recipe, but I think you should be okay with this amount. Note that the recipe I used this for actually adds a cup of cream to the cream of mushroom soup, so it thins it out. It might be a bit on the thin side for a green bean casserole, but I think it would still taste yummy. Use enough garlic to kind of "drown out" the hempmilk flavor if you are serving this to people who aren't used to hempmilk. :)

Good luck!

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