Monday, October 6, 2008

WF Cream of Mushroom Soup

One of the biggest drawbacks of having to eat wheat-free is "Holiday Dinners". You know, grandma's house with the turkey and gravy and stuffing and Aunt Linda's Green Bean Casserole.

Stuffing - avoid; gravy - arrange ahead of time for corn starch instead of flour; Green Bean Casserole - give Aunt Linda a jar of this a week before Thanksgiving and ask her to use this wonderful homemade cream of mushroom soup for her recipe. She'll surely be glad to accommodate you.

Advisory: Canning skills are required for this, and it has a short shelf life as it uses dairy products. Plan menus using Beef Stroganoff, Green Rice, etc. shortly after you make a batch of this.

WF Cream of Mushroom Soup
1 lb chopped mushrooms
1 diced onion
½ lb butter
½ pt whipping cream
½ c
WF flour blend
Salt & pepper to taste
1qt beef stock or bouillon
Bay leaf
Pinch thyme

Sauté onions in butter. Add mushrooms and allow to cook until almost dry. Add flour to soak up butter, season with salt and pepper. Add stock/ bouillon. Stir well, adding bay leaf and thyme. Bring to boil, then reduce heat to simmer for one hour. Remove from heat. Add cream. Seal 10.5oz/ 1 1/3 cup portions in jars.

Cream of Chicken variation: 1 qt chicken stock and substitute 1 lb chopped cooked chicken instead of mushrooms.

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