There are several family recipes that call for a can of cream of mushroom soup. I am sure my grandmother loved the convenience that canned soup provided her, but I never really cared for the taste. The canned variety also contains flour, soy and MSG, which means my daughter and I should not eat it. I will make my version this week and use it in my husband’s great grandmother’s Meatballs and Within My Means’ Squash Casserole recipe.
Cream of Mushroom Soup
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1 clove of garlic, minced (optional)
2 Tablespoons butter or olive oil
1 1/2 cups vegetable or chicken broth
1 cup evaporated milk
2 Tablespoons cornstarch
In a medium saucepan, melt butter or add oil. Add the mushrooms, onion, and garlic. Cook over a medium heat, while stirring occasionally, until tender. Add the broth and cook for 1 minute. Carefully spoon the mixture into a blender. blend until smooth. Pour the mixture back into the sauce pan.
In a small bowl combine cornstarch and 3 – 4 tablespoons of the evaporated milk. Stir until the mixture is smooth. Add the cornstarch mixture to the mushroom mixture. Slowly add stir in the remaining milk. Stir continuously while cooking the soup over a medium heat. Cook until thick and bubbly.
For more gluten free recipes visit Slightly Indulgent Monday.
Menu Plan – Week of October 26th
Monday – Spaghetti and Garden Salad
Wednesday – Tacos, Spanish Rice, and Black Beans
Thursday – Combine leftover spaghetti sauce, hamburgers, baked beans, taco meat, Spanish rice, and black beans to make a version of Miracle Leftover Chili and Garden Salad
Saturday – Party with friends
Sunday – modify Squash Casserole to make it GF and Sautéed Broccoli