Creamy Mushroom Soup
Calling all crunchy midwestern folk: this recipe is for you!! This isn’t a soup you eat plain, but one you cook with. So break out your casserole dish!
Being gluten free, cream of mushroom soup has been off limits to me for years. I’ve found a few canned gluten free cream of mushroom soups and I’ve canned my own in the past, but the store ones are expensive and the canned ones are a lot of work (though it does pay off in the long run). So I made this quick recipe for when I needed cream of mushroom soup!
Bonus to this? Normal ingredients! I’m all about cooking with ingredients you can pronounce and eating real food. It’s more work than opening a can, but it’s GOOD! And better for you!
Creamy Mushroom Soup
Ingredients:
8 ounces mushrooms, chopped small
2 1/2 tablespoon butter
large pinch of salt
pepper to taste
1 small (1/4 cup) onion, finely diced
2 garlic cloves (2-3 tablespoons), finely diced
pinch of red pepper flakes to taste, optional
1 teaspoon thyme
1/4 cup flour
2 cups whole milk
Instructions:
In a skillet, place the mushrooms and butter over low to medium heat. Cover the skillet to sweat the mushrooms. Once the mushrooms have released their liquid, toss in the onion. Continue to cook until the onions are tender and the mushrooms are browned.
Add in the garlic and cook for about 1 minute or until fragrant. Stir in the red pepper, thyme, and flour. Stir for 30-60 seconds together.
Slowly whisk in the milk assuring that you break up all the flour clumps as you go. Lower the heat to low and cook until nice and thick. Use this however you would you cream of mushroom soup! Enjoy the best casseroles!
