Condensed Cream of Mushroom Soup

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Servings: 4 Prep: 10 min Dairy Free Gluten Free Freezable Simple Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Dried Parsley, Gluten Free All Purpose Flour, Full Fat Coconut Milk

Ingredients

8 ounces mushrooms

2 tablespoons extra virgin olive oil ⚠

½ teaspoon garlic powder

½ teaspoon onion powder

1 ½ teaspoons dried parsley, optional ⚠

½ teaspoon sea salt, to taste

¼ teaspoon ground black pepper, to taste

2 tablespoons gluten-free all-purpose flour

½ cup chicken broth

½ cup full fat coconut milk, or milk of choice ⚠

Instructions

1. Chop mushrooms.

2. Heat oil In a pan over medium high heat.

3. Add in mushrooms and cook until mushrooms are tender and have some color, about 3-4 minutes.

4. Stir in garlic powder, onion powder, parsley, salt, and pepper.

5. Sprinkle in flour and stir. Cook for 1 minute.

6. Pour in chicken broth and stir while scraping bottom of the pan. Stir constantly for 1 minute.

7. Add in milk and cook for 3-4 minutes, while continuing to stir. When soup has thickened, remove from heat. It will continue to thicken as it cools.

8. Use as directed in your favorite recipes or add equal parts soup and milk for a delicious and easy mushroom soup.

9. Store in a sealed container in the fridge for up to 4 days or freezer for up to 3 months.