Gluten Free Crockpot Cream of Mushroom Soup

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READY IN: 20mins
YIELD: 10-12 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use a 6 quart cooker.
  • Wash the mushrooms well and cut into quarters.
  • Put into the stoneware and add the salt, pepper, onion, seasoning and lemon juice.
  • Pour in the vegetable broth and water.
  • Cover and cook on low for 8 hours.
  • Carefully blend with a handheld immersion blender until soupy. If you don't have an immersion blender, carefully blend in batches in a traditional blender.
  • Stir in the milk. You can use any fat percentage you'd like - even heavy cream.
  • Let cool on the counter for a few hours, then pour into freezer bags or plastic containers in 2 cup portions, and freeze.
  • You can use this soup for cooking in lieu of canned cream of mushroom soup.
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