DAIRY FREE CREAM OF MUSHROOM SOUP CANNED RECIPES

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DAIRY-FREE CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT



Dairy-Free Cream of Mushroom Soup Recipe: How to Make It image

This homemade version of the canned standard— has no dairy or preservatives. Try it in your favorite green bean casserole recipe! —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 5 cups.

Number Of Ingredients 10

2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 tablespoons cornstarch
4 cups unsweetened almond milk

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Nutrition Facts : Calories 139 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 623mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 vegetable

GLUTEN FREE AND DAIRY FREE CREAM OF MUSHROOM SOUP RECIPE ...



Gluten Free and Dairy Free Cream of Mushroom Soup Recipe ... image

A homemade, gluten and dairy-free, version of the cream of mushrooms soups you would find in the grocery store. Ghee, also known as clarified butter, is lactose free.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 10

5 cups mushrooms
1 1/2 cups vegetable broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons ghee
3 tablespoons rice flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup rice milk or 1 cup almond milk
1 tablespoon sherry wine

Steps:

  • 1. In saucepan, cook mushrooms, broth and thyme until mushrooms are tender.
  • 2. Blend mixture in blender, leaving some chunks of veggies in it. Set it to the side.
  • 3. In saucepan, melt the butter, and whisk the flour until smooth. Add salt and pepper, rice milk and mushroom puree. Stirring consistently, bring to a boil and cook until thickened. Adjust seasoning to individual taste, and add sherry.

Nutrition Facts : Calories 102.9, FatContent 6.7, SaturatedFatContent 4, CholesterolContent 16.4, SodiumContent 101.1, CarbohydrateContent 7.5, FiberContent 1, SugarContent 1.8, ProteinContent 2.3

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