Cream of Mushroom Soup
This creamy soup has great flavor and ready in 30 minutes! It's that time of year when we start making those comforting casseroles and dishes that require a cream of mushroom base. Instead of grabbing the congealed condensed Campbells, opt for this healthy alternative. Gluten free and dairy free!
1 Tbs extra virgin olive oil
1/4 cup finely chopped sweet onion (optional)
8-10 ounces sliced fresh mushrooms (I used baby bellas)
6 Tbs gluten free oat flour
1 tsp pink or sea salt
30 ounces chicken broth (Butcher's brand or Trader Joe's have clean products)
1 cup non dairy milk (almond, cashew or full fat coconut are good options)
In large sauce pan, heat olive oil over medium-high heat. Saute mushrooms and onions for about 5 minutes until tender.
Mix oat flour, salt and half of broth into mushroom and onions and whisk until smooth. Stir in remaining broth. Bring to a boil, cook and stir until thickened (about 2 minutes). Reduce heat, add in milk and simmer uncovered for 15 minutes. Salt and pepper to taste.