Friday, November 13, 2015
(You can sub celery for the mushrooms if the mushrooms are an issue.)
We make this for cooking in casseroles or stuffing and is necessary for Thanksgiving green bean casserole. I freeze it in 1 cup portions in the freezer. If you actually want to eat it as a soup, you will want to thicken it slightly with some gluten free flour or potato starch. Without sherry it isn't quite the same, but safe beats the "same" every time around here. We just aren't fans of cream of mushroom on it's own, so this recipe works well as an ingredient. Easy,fast and freezes well- perfect.
4 cups sliced organic fresh mushrooms
1 1/2 cups homemade chicken broth
1/2 cup chopped shallot(or onion)
1 teaspoon dried thyme
3 tablespoons grapeseed oil or coconut oil(to saute mushrooms and shallots)
1 teaspoon salt
1 1/2 cup homemade coconut yogurt(or you could use full fat coconut milk if preferred.)
In pot combine sliced mushrooms,shallots,grapeseed oil, and thyme and saute until shallots and mushrooms are tender.
Add chicken broth and bring to a boil, reduce heat and simmer for about 5-10 minutes.
In blender add yogurt,salt and mushrooms/shallots combination.
Puree until smooth(or chunky if you prefer.)Separate in portions to freeze.
Posted by Diane at 12:37 PM