Cream of Mushroom Soup

Below is what I found on the FoodLady website that is linked in my websites to the right.  She is referring to her cookbook.  I thought this might help everyone come up with some Thanksgiving recipes. (dressing, greenbean casserole, etc.)

Here’s the first recipe. It’s for Cream of Mushroom Soup. Why that? Because it’s used as the base for so many things, including all kinds of casseroles and gravies. It opens up a whole new world! With cream of mushroom you can do just about anything!!


 3 T. butter

1 onion, diced

½ lb. portobello or button mushrooms, sliced

1 C. chicken broth

½ C. SCD yogurt

salt and pepper to taste

Sauté onions in butter until brown. Add mushrooms and continue to sauté until mushrooms are softened. Blend with immersion blender until mostly smooth. You want to leave some bits of mushroom. Add broth and salt and pepper. Stir until blended and then add yogurt. Freezes well.


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