CROCK POT CREAM OF MUSHROOM SOUP
Very tasty soup. Many compliments on this soup. You may use top of stove for this soup, but it might be a little thick so adjust liquid. Energy Wise Cooking.
Provided by Olha7397
Categories Vegetable
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
- Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
- Place in 5 quart slow cooker.
- Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
- Cook covered, on LOW for 4 hours.
- Turn setting to high; cook 1 hour longer, stirring occasionally.
- Stir in parsley and Serve.
Nutrition Facts : Calories 378.2, Fat 34.9, SaturatedFat 21.2, Cholesterol 100, Sodium 734.9, Carbohydrate 12.4, Fiber 0.9, Sugar 3.4, Protein 5.8
GLUTEN-FREE CREAM OF MUSHROOM SOUP
Steps:
- Gather the ingredients.
- Sauté mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat for about 3 minutes.
- Sprinkle gluten-free sweet rice flour over vegetables and stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.
- Gradually stir in gluten-free chicken broth and stir to blend.
- Add cream or milk and continue to cook over medium heat until soup thickens.
- Season with salt and pepper to taste. Sprinkle basil over the top, if using, and serve. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Nutrition Facts : Calories 168 kcal, Carbohydrate 9 g, Cholesterol 40 mg, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, Sodium 406 mg, Sugar 3 g, Fat 14 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g
GLUTEN FREE CROCKPOT CREAM OF MUSHROOM SOUP
This is from the book " Make it Fast, Cook it Slow", by Stephanie O'Dea. I Love this gluten free cookbook for simple everyday crockpot recipes. Her comments, " I'm impressed with the way this tastes, and how it behaves when used in recipes instead of canned soup. It is thinner, and is brown instead of white, but packs a flavourful punch.
Provided by PennyG
Categories Lunch/Snacks
Time 20m
Yield 10-12 cups
Number Of Ingredients 9
Steps:
- Use a 6 quart cooker.
- Wash the mushrooms well and cut into quarters.
- Put into the stoneware and add the salt, pepper, onion, seasoning and lemon juice.
- Pour in the vegetable broth and water.
- Cover and cook on low for 8 hours.
- Carefully blend with a handheld immersion blender until soupy. If you don't have an immersion blender, carefully blend in batches in a traditional blender.
- Stir in the milk. You can use any fat percentage you'd like - even heavy cream.
- Let cool on the counter for a few hours, then pour into freezer bags or plastic containers in 2 cup portions, and freeze.
- You can use this soup for cooking in lieu of canned cream of mushroom soup.
Nutrition Facts : Calories 85.6, Fat 3.9, SaturatedFat 2.3, Cholesterol 13.7, Sodium 141.2, Carbohydrate 8.3, Fiber 1, Sugar 2.1, Protein 6.1
CROCK POT CREAM OF MUSHROOM SOUP
Make and share this Crock Pot Cream of Mushroom Soup recipe from Food.com.
Provided by Kanzeda
Categories Onions
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In skillet, saute sliced mushrooms in butter; place in Crock Pot.
- Add chicken broth, onion, salt, and pepper; stir well.
- Cover and cook on low setting for 6 to 10 hours (on high setting for 2 1/2 to 3 hours).
- About 30 minutes before serving, turn to high setting.
- Mix flour and sour cream; add to Crock Pot with half and half cream.
- Cook until slightly thickened.
Nutrition Facts : Calories 290.3, Fat 23.2, SaturatedFat 12.7, Cholesterol 47.7, Sodium 665.4, Carbohydrate 11.9, Fiber 1, Sugar 2.3, Protein 10.3
GLUTEN FREE CONDENSED CREAM OF MUSHROOM SOUP
Being gluten or wheat free can be very challenging, especially when it comes to finding substitutes for pantry staples. Thanks to this recipe, you get the convenience of canned, condensed soup without the costliness of premade GF foods.
Provided by CandCrew
Categories Free Of...
Time 10m
Yield 1 can condensed soup
Number Of Ingredients 8
Steps:
- Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth.
- Add mushrooms and pulse 2-3 times until mushrooms are chopped.
- Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again OR.
- Pour into a 2-quart saucepan & cook on medium high while whisking until desired thickness.
Nutrition Facts : Calories 201.8, Fat 13.8, SaturatedFat 1.8, Sodium 587.2, Carbohydrate 18.4, Fiber 1.1, Sugar 1.2, Protein 1.9
GLUTEN-FREE "CANNED" CREAM OF MUSHROOM SOUP T-R-L
This is #1 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.
Provided by Nana Lee
Categories Vegetable
Time 20m
Yield 3 cups
Number Of Ingredients 8
Steps:
- MAKES APPROX 3 CUPS "CONDENSED" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.
- Heat the butter on medium heat in a sauce pan.
- Add the mushrooms, and saute until cooked through.
- Add the sea salt, pepper, parsley.
- Cook and stir 1 minute more.
- Add the half and half.
- Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.
- Cook and stir until thickened.
Nutrition Facts : Calories 266.8, Fat 22.6, SaturatedFat 14, Cholesterol 69.9, Sodium 1649.8, Carbohydrate 11.5, Fiber 1.4, Sugar 1.8, Protein 7
GLUTEN FREE AND DAIRY FREE CREAM OF MUSHROOM SOUP
A homemade, gluten and dairy-free, version of the cream of mushrooms soups you would find in the grocery store. Ghee, also known as clarified butter, is lactose free.
Provided by Alliemed
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. In saucepan, cook mushrooms, broth and thyme until mushrooms are tender.
- 2. Blend mixture in blender, leaving some chunks of veggies in it. Set it to the side.
- 3. In saucepan, melt the butter, and whisk the flour until smooth. Add salt and pepper, rice milk and mushroom puree. Stirring consistently, bring to a boil and cook until thickened. Adjust seasoning to individual taste, and add sherry.
Nutrition Facts : Calories 102.9, Fat 6.7, SaturatedFat 4, Cholesterol 16.4, Sodium 101.1, Carbohydrate 7.5, Fiber 1, Sugar 1.8, Protein 2.3
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