WKY Community Living
  • Home
  • My Hometown
  • Health
  • Friends
  • Recipes
  • Lil' Blessings

Simple Recipes: gluten-free, lactose-free cream of mushroom soup

11/21/2022

0 Comments

 
Picture
Cream of Mushroom Soup is a staple in casseroles, plates of pasta, and many dishes that require a creamy sauce. Flavorful mushrooms and a few spices make this soup extra delicious. 
Remember when a can of cream of mushroom soup with the equivalent amount of milk in a saucepan over low heat was a family favorite? I do. Thank goodness times have changed; the sodium alone could bring on a small stroke. 

If you're like me, I'm of the age where I watch my salt intake, sugars, carbs, you name it, I watch it. I don't necessarily want to live forever but in the time I do have left on this earth I want to feel good and be active. 

That said, eating a hot bowl of soup during cooler temperatures is comforting but not always heart-healthy and definitely can cause an upset stomach. I know buying a can at the market is the easiest route to get that happy feeling; you know the one that brings on the warm fuzzies, however, canned anything isn't being mindful of a healthy lifestyle. In addition to watching salt, sugars, etc., some of us suffer from digestive issues. This means that we may have gluten sensitivities or lactose intolerances. If that's the case for you, I have a cream of mushroom soup that will turn that frown upside down. It's quick, easy, and delicious!

Ingredients:
A couple or so handfuls of mushrooms...your choice, I like shiitake
1 1/2 cups of low-sodium chicken broth
1/2 yellow onion
Fresh or dried thyme (1/2 teaspoon or a couple of sprigs) or sage
1 cup of lactose-free milk
3 T. of Bob's Red Mill Gluten-free1-to-1 1 flour (available at Walmart or Amazon)
3 T. of unsalted butter
S & P to taste

Directions: Slice the onion and dump it into a large pot with the chicken broth, mushrooms, and thyme or sage. Cook on medium to medium-low for 15 - 20 minutes or until onions are soft. Turn off the burner and let it cool for 10 minutes. Add the mixture to the blender and blend. Stop short of making a puree. It's good to see the tiny mushrooms floating around just as you would in a can of cream of mushroom soup. Also, reserve a few whole mushrooms for garnish. 

Place the butter in a separate sauté pan and melt. Add the flour. Make a paste. Slowly begin to add the milk. It will start to thicken like white gravy. After it thickens, add the mushroom mixture, a pinch of red pepper flakes or cayenne pepper, and salt and pepper to taste. Cook on medium-low for a few minutes. Serve. Add the set-aside mushroom to each bowl. If you want more soup, double the recipe. 

My family loved it. I used the remaining cream of mushroom soup for my chicken casserole. Fabulous!

0 Comments



Leave a Reply.

    Written by​

    Liz Latta
    ​Editor

    Archives

    November 2022
    July 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020

    Categories

    All
    COVID_19
    Dessert
    Entrée
    Gluten Free
    Italian Food
    Side Dishes
    Soups And Stews
    Thanksgiving Meal

    RSS Feed

Proudly powered by Weebly
Proudly powered by Weebly
Photo used under Creative Commons from Wine Dharma
  • Home
  • My Hometown
  • Health
  • Friends
  • Recipes
  • Lil' Blessings