Sunday, August 29, 2010

Cream of Mushroom Soup

We tweaked the recipe found in Betty Crocker's cookbook
1 lb Fresh Mushrooms
1/3 cup Butter (or margarine)
3 T Flour (we used arrowroot flour)
1/2 t salt
1 Cup Heavy Cream
1 can (14oz) chicken broth (we used previously made chicken stock)
1 T dry sherry (if desired)
Freshly ground pepper

Our Tweaks:
1 teaspoon garlic (minced)
1 teaspoon onion powder
Additional salt to taste once cooking
Additional Arrowroot flour to thicken so it was more 'creamy'

1.  Slice enough mushrooms to measure 1 cup, chop remaining mushrooms

2.  In 3 qt saucepan, melt butter over medium heat.  Cook sliced and chopped mushrooms in butter about 10 minutes (we added salt, minced garlic & onion powder here), stirring occasionally, until mushrooms are golden brown.  Sprinkle with flour & salt.  Cook stirring constantly until thickened.

3.  Gradually stir in whipping cream & broth heat until hot.  Stir in sherry.  Sprinkly with pepper.

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We are Rob & Heather, have been happily married for 8 years. Well the day before (August 23rd, 2010) Rob's 40th Birthday we got some scary news from the Dr, he felt that Rob is sensitive/allergic to grains and they were creating a constant inflammatory process in his body. So this is our journey to be Healthy while Living Grain Free! What exactly is a grain free diet? Click Here to see what a Grain Free Diet is All About

Favorite Substitutions

These are some of our favorite substitutions:
When we say we use Baking Powder we use a substitution
Baking Powder Substitution
Our Favorite Sugar Substitute: ZSweet Natural Sweetener
Replacement for regular flour