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.
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