I make this amazing chicken casserole (stay tuned) and it calls for cream of mushroom soup. I cannot seem to find a gluten-free, dairy free soup in a can so I decided to make my own and it was amazing!!!!
Servings: 2
Ingredients:
1 teaspoon avocado oil
½ medium organic onion chopped
2 organic garlic cloves minced
1 ½ cup organic white mushrooms chopped
2-3 sprigs of thyme
Pinch of grey or pink sea salt
Pinch of pepper
1 ½ tablespoons of fine ground almond flour
1 cup organic vegetable broth (for non-vegan I like beef broth)
1 cup gluten free oat milk or almond milk (oat milk is a bit creamier)
Directions:
Heat the oil in a large frying pan over medium heat. Add the onions, garlic, mushrooms and cook until they are tender.
Add thyme, salt, pepper and flour and stir until the vegetables are well coated. Cook for two more minutes.
Slowly pour in ½ cup of vegetable broth and ½ cup of oat milk, whisking constantly to incorporate. Cook for 10 minutes or until liquid is thick and bubbly.
Once the condensed soup is thickened, add the remaining broth and oat milk on high heat and bring to a boil, whisking as needed. Once it reaches a boil bring it down to a simmer and allow it to thicken.
Once the soup has simmered for 10 minutes, serve as desired.
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