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Cream Of Mushroom Soup

sickchick

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sickchick Community Regular
sickchick
Posted

Cream of Mushroom Soup

Gluten, Soy, Dairy & Nightshade Free

Serve with gluten free toasts, crackers:)

3 cups water or organic chicken stock

1 cup coconut milk

2 cups cleaned and sliced button mushrooms (or whatever you're craving)

1/4 cup yellow onion, chopped

1/4 ts sage

1/4 ts thyme

2 tb brandy

1 tb olive oil

kosher or sea salt to taste

white pepper to taste

In a medium sauce pot, pour oil, swril around the bottom, and put it on Med heat. When pot it hot, put in onion and sliced mushrooms, and cook down about 10 minutes.

Add remaining ingredients, bring to boil, then reduce heat and simmer about 25 minutes. Stir occasionally.

**If it's not as thick as you like it, you can add a slurry (equal parts) water and cornstarch! Just make sure you are stirring constantly when pouring it into the hot soup. :)

Makes 4, 8-oz servings.

Enjoy! B)

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Lockheed Apprentice
Lockheed
Posted

Ack! I can't do the coconut milk (serious coconut allergy.. I only have two.. coconut and cashews.. everything else is just a sensitivity). Do you think I could sub in goat's milk there for the coconut milk?

sickchick Community Regular
sickchick
Posted
  • Author

Oh, BUMMER! Of course!!! :ph34r::P

ShayFL Enthusiast
ShayFL
Posted

I would highly suggest "Hemp Milk" for this....though I can eat Coconut just fine. :rolleyes:

sickchick Community Regular
sickchick
Posted
  • Author

You may use whatever your pretty little heart desires, lovelove :D

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