Homemade Cream of Mushroom Soup

Cream of Mushroom Soup was a staple in my home.  But it's full of gluten and dairy.  So I found a way to make it without those things so I can eat it.

Cream of Mushroom Soup

1 Tbsp coconut oil
1/4 cup chopped fresh mushrooms
1 Tbsp minced onion
1 Tbsp coconut oil
3 Tbsp almond flour
1/2 tsp salt
1/2 tsp ground pepper
1 1/4 cups almond milk, heated

Chop the mushroom, and cook for 1 minute with the coconut oil and minced onion for 1-2 minutes.
Remove from the pan.  Melt the coconut oil and add the almond flour.  Stir until well mixed, cooking for 1-2 minutes.  In the meantime put 1 1/4 cups almond milk into the micorwave to warm up for 1 minute.  Then stir in slowly to the flour mixture.  Add mushrooms back in, and stir constantly until thickened up.

This actually was really easy.  I was surprised by this.

Chop the mushrooms and cook with the coconut oil for 1 minute.

Remove the mushrooms and cook the coconut oil and flour until bubbly.

Heat the milk in the microwave first, then add to the flour mixture.  Stir in the mushroom mixture and stir continuously until it thickens.  About 3-4 more minutes.

This recipe was adapted from Food.com

Click here to see all my gluten free dairy free recipes so far.