Cream of Mushroom soup
Ingredients
1-pound fresh mushrooms
4 tablespoons plant butter
1 teaspoon lemon juice
1 small onion, diced
1/3 cup all-purpose GF flour
3 1/2 cups chicken broth
I cup whole oat milk
Salt and pepper to taste
Directions
1. Clean one pound of mushrooms: remove stems and set aside. Thinly slice the caps.
2. In a 4-quart saucepan sauté the sliced caps in the lemon juice and butter until soft. Remove mushrooms and set aside.
3. Sautee the onion and stems in the left-over juice until tender.
4. Stir in flour and cook for one minute, stirring constantly.
5.Gradually stir in the chicken broth, stirring constantly until thickened.
6. Blend contents of the pot with either an emersion blender or in batches in your blender.
7. Return to pot: stir in salt, pepper, milk and mushrooms. Heat to a medium simmer.
To Rehydrate
Concentrated- For every 1 ounce of FDd* soup use 2 ounces of boiling water.
Tip- I brown some rehydrated porkchops and pour this over them for the gravy and simmer. Serve over some FDd mashed potatoes. So good.
Soup- For every 1 ounce of FDd soup use 4 ounces of boiling water
Stir well, cover and let simmer for 10 minutes. Check occasionally to stir and if needed add more water.
Stir well, cover and let sit. Check occasionally to stir and if needed add more water.
FD'd - Freeze dried
