Gluten Free Cream of Mushroom Soup-Freezes Well

Ingredients:

• ½ lb pound cremini mushrooms (baby portabellas), sliced or diced (your preference)
• 1 small onion, diced
• 2 tbl olive oil
• ½ tsp sea salt
• ½ tsp ground pepper
• 1/3 cup whole wheat flour (I use gluten free flour)
  
• 1 tbl parsley
• ¼ tsp thyme
• 2 cups mushroom or vegetable broth
• 1 cup low fat milk (I use almond milk, plain)
  
• ¼ cup dry white wine (optional)

Preparation:

1. Pour olive oil in a medium sized soup pot and heat over medium high heat.
2. Add mushrooms and onions and saute until tender.
3. Remove the pan from the heat and add the wine to deglaze the pan. Return the pan to the heat and let the wine simmer until almost gone, about 1-2 minutes.
Add parsley, thyme, salt and pepper. Stir in flour until all the vegetables are coated.
4. Stir in the vegetable broth and milk and simmer about 5-7 minutes on low, do not boil, keep the heat low and just simmering until thickened.
5. Serve and ENJOY!

Nutritional Info:

Makes 8 servings.

Serving size 1/2 cup.

Nutrients per serving: Calories: 74.5, Cal. from Fat: 31.5, Total Fat: 3.5g, Sat. Fat: .5g, Carbs: 8g, Fiber: 1g, Sugars: 2.5g, Protein: 3g, Sodium: 77.5mg, Chol: .5mg

Notes:

This soup is the perfect replacement for any canned cream of mushroom soup.

The soup can be stored in the refrigerator for up to a week or frozen for up to 4 months. Simply thaw in the refrigerator before use

SOURCE: http://thejoyofcleaneating.com/uncategorized/clean-eating-cream-of-mushroom-soup/#comment-103

Paulissa's note: Please take note that clean eating does not always equal gluten free and adjust for your own needs.