Homemade Cream of Mushroom Soup
Ingredients:
3/4 cup butter or ghee
3/4 cup of gluten free, wheat or white flour
6 cups of warm milk (of your choosing but be sure it’s unsweetened)
2-3 Tbsp. Chicken Better than Bouillon base
2 tsp. sea salt (or to your preferred taste)
1/2 tsp. black or white pepper
4 oz. fresh mushrooms sliced and sauteed

Directions:
In a large saucepan melt butter or ghee over low heat. Add flour and stir until smooth. Cook flour mixture until it begins to bubble but don’t let it brown (This how you make a roux.). Gradually pour and stir in milk. Keep stirring until the sauce has thickened. Stir in Better Than Bouillon base, salt, and pepper. You could leave out the salt and pepper if you prefer. Turn off heat. Dice up your sauteed mushrooms into smaller pieces and add to the mixture. Stir and allow to cool down before storing for later use.

Note: This makes 4 cans of those (10- 3/4oz.) soups. Measure out 1 1/2 cups to place into jars, containers, or even Ziplock bags (if you want to try freezing for later). Keep in the fridge until ready to use.

When making you can also replace some of the milk with water to make lower in calories. For regular Cream of Chicken Soup just omit adding in the mushrooms. You can put in a small amount of small diced chicken pieces instead of that’s what you like. If you want more soup varieties check out this version.

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