A few months ago, I came up with this awesome
recipe for a Condensed Cream of Mushroom Soup. This recipe is easy to make. It
makes 4 pint size jars. It whips up in just a few minutes… and keeps in the
fridge for a week or the freezer for months. If you want to freeze it, just
place the mixture in a quart size freezer bag and freeze. 
Condensed Cream of
Mushroom Soup
1 box of Veggie Stock
(32 oz.)
2 cups of almond
milk
2 teaspoon of
gluccie
1 8 oz. package of fresh
mushrooms chopped small
1 teaspoon
salt
1 teaspoon garlic
powder
1 teaspoon
pepper
1 teaspoon onion powder
1/2 teaspoon thyme
In a large saucepan, Bring your veggie stock to a boil over
medium heat. While that is going on, in your blender… place one cup of almond
milk and your gluccie… blend well… then set aside.
Add your mushrooms, and seasonings to your boiling stock. Add
the rest of your milk, and whisk your blender of milk and gluccie. Continue to
stir so the mixture does not burn on the bottom.
Simmer for about 3 minutes until it is very thick. (almost like
a pudding)
Remove from heat and place in pint jars, or cool and place in
quart size freezer bags.
This recipe is a great THM Fuel Pull substitute for all your
recipes that might call for Condensed cream of mushroom soup.
Enjoy!
