For all you foodies or ones on the edge curiously looking in, I have the best homemade recipe for you.
If you have a chance and dare to look, check out the ingredient list on your can of cream of mushroom soup. Most likely you see more than the should-be “cream and mushrooms”… unsightly things like” modified” food starch, some type of vege oil (cottonseed, canola… ick or corn), processed soy protein, and MSG!
I take great delight in finding and feeding the most whole foods I can to my family and knowingly adding a can of this to my meals is “hard to swallow”.
I have added my touch to a basic recipe I found online for Cream of Mushroom soup. Give it a try and feel free to change or add to to make it the best you’ve ever tasted for your family’s palate.
Ingredients for saucepan:
A good hunk of unsalted Organic butter
Sliced button mushrooms (about 10)
1/8 cup chopped sweet onion
Saute lightly, adding sprinkle of Pink Sea Salt, Pepper, a pinch of celery salt, and dried oregano.
Take a few good sniffs. This is heavenly.
In your blender:
A pint of organic half and half (I bet you could totally use a non dairy product here if you wanted but I haven’t tried it…yet)
About 1/3 cup of Bobs Red Mill corn starch
(you can use reg. flour or potato starch here to thicken too, or coconut flour? Tapioca flour? somebody try it!)
Add sauteed mixture to blender.
Add anymore seasoning you want… sometimes I add a 1/2 tsp more seas salt and pepper each.
Blend all together
Voila! Can freeze or use right away.
Sliced b