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.

Ingredients:
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)

Directions:
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.

3 comments:

jenjen123 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!
Tori

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