Gluten Free Crockpot Cream of Mushroom Soup
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
10-12 cups
ingredients
- 2 lbs mushrooms
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon dried onion flakes
- 2 tablespoons italian seasoning
- 1 lemon, juice of
- 4 cups vegetable broth
- 2 cups water
- 1 quart milk, added later
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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RECIPE SUBMITTED BY
Married on Jan 21st, 2005... love to cook and bake though fairly new at cooking for other people. My mother passed away with all her "famous" recipes in her head, so I love this site to ensure great recipes are passed down. I actually use this site daily now!!!
My hobbies are cooking, reading, whale watching(my husband's business) and I'm trying to get back into exercising AGAIN...
I love to travel, though I don't really do enough of it to classify as a hobby (I wish)...lol
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