Mushroom soup dairy and gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Extra Virgin Olive Oil 1 small Onions, raw 3 clove Garlic 1 cup, pieces or slices Mushrooms, fresh 3 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 stalk, large (11"-12" long) Celery, raw 1 small (5-1/2" long) Carrots, raw
Chop up vegetable. Saute onion, carrot, celery in olive oil adding salt and pepper in dutch oven or medium size pot. Once partially cooked add garlic cook for a minute then add mushrooms. Cover and allow to cook another 3 to 5 minutes or until all cooked.
Add liquids and cook until coconut cream dissolves. Allow to cool and with immersion mixer or in blender blend. A thick well seasoned mushroom soup.
Serving Size: One cup
Number of Servings: 4
Recipe submitted by SparkPeople user NEPARN1.
Add liquids and cook until coconut cream dissolves. Allow to cool and with immersion mixer or in blender blend. A thick well seasoned mushroom soup.
Serving Size: One cup
Number of Servings: 4
Recipe submitted by SparkPeople user NEPARN1.
Nutritional Info Amount Per Serving
- Calories: 399.7
- Total Fat: 39.0 g
- Cholesterol: 0.0 mg
- Sodium: 69.6 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 1.2 g
- Protein: 3.4 g
Member Reviews