• Bonni Wildesen Hise

Let's Make DF, GF, SF Cream of Mushroom Soup

For a change of pace, I thought it would be nice to show you guys how easy the base ingredient for my DF/GF/SF green bean casserole is to make. It really does only take a few ingredients & in a pinch, when the store has sold out of the main component, can be modified slightly and still turn out delicious!


Here's the recipe I used. I put the original ingredient in parenthesis for you to follow.


Ingredients:


1 8-oz. can Coconut Milk + 2 tbsp Corn Starch (Typically I use coconut cream, drained of the water --- aka do not shake the can before you open it. The cream will have settled on the bottom of the can, so it will be easy to drain out the water from the top.)

10 oz. Mushrooms, chopped

1/4 C Onion, diced

2 tbsp Sherry Vinegar

2 tbsp Olive Oil

3 Minced Garlic Cloves


Directions:


1. Saute onions & garlic in olive oil until onions are sweating & garlic is fragrant. Add in mushrooms.

2. Continue sauteing mushrooms until they are fragrant and have darkened.

3. Add remaining ingredients & let simmer until desired consistency. I use a crockpot in this video, but this can be easily done on the stovetop as well. When simmering on the stovetop, let simmer for 30 minutes.


You're now ready to pull together the rest of your green bean casserole.


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