Gluten Free Crockpot Cream Of Mushroom Soup Recipes

CROCK POT CREAM OF MUSHROOM SOUP

Crock Pot Cream of Mushroom Soup image

Very tasty soup. Many compliments on this soup. You may use top of stove for this soup, but it might be a little thick so adjust liquid. Energy Wise Cooking.

Provided by Olha7397

Categories Vegetable

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter or 1/2 cup margarine
4 cups thinly sliced mushrooms (I added 6 cups)
1/2 cup finely chopped onion
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
4 cups water
2 cups light cream or 2 cups half-and-half
2 cups sour cream
1 (10 1/4 ounce) can chicken broth
1/2 cup chopped parsley

Steps:

Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
Place in 5 quart slow cooker.
Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
Cook covered, on LOW for 4 hours.
Turn setting to high; cook 1 hour longer, stirring occasionally.
Stir in parsley and Serve.

Nutrition Facts : Calories 378.2, Fat 34.9, SaturatedFat 21.2, Cholesterol 100, Sodium 734.9, Carbohydrate 12.4, Fiber 0.9, Sugar 3.4, Protein 5.8

GLUTEN FREE CROCKPOT CREAM OF MUSHROOM SOUP

Gluten Free Crockpot Cream of Mushroom Soup image

This is from the book " Make it Fast, Cook it Slow", by Stephanie O'Dea. I Love this gluten free cookbook for simple everyday crockpot recipes. Her comments, " I'm impressed with the way this tastes, and how it behaves when used in recipes instead of canned soup. It is thinner, and is brown instead of white, but packs a flavourful punch.

Provided by PennyG

Categories Lunch/Snacks

Time 20m

Yield 10-12 cups

Number Of Ingredients 9

Ingredients

2 lbs mushrooms
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon dried onion flakes
2 tablespoons italian seasoning
1 lemon, juice of
4 cups vegetable broth
2 cups water
1 quart milk, added later

Steps:

Use a 6 quart cooker.
Wash the mushrooms well and cut into quarters.
Put into the stoneware and add the salt, pepper, onion, seasoning and lemon juice.
Pour in the vegetable broth and water.
Cover and cook on low for 8 hours.
Carefully blend with a handheld immersion blender until soupy. If you don't have an immersion blender, carefully blend in batches in a traditional blender.
Stir in the milk. You can use any fat percentage you'd like - even heavy cream.
Let cool on the counter for a few hours, then pour into freezer bags or plastic containers in 2 cup portions, and freeze.
You can use this soup for cooking in lieu of canned cream of mushroom soup.

Nutrition Facts : Calories 85.6, Fat 3.9, SaturatedFat 2.3, Cholesterol 13.7, Sodium 141.2, Carbohydrate 8.3, Fiber 1, Sugar 2.1, Protein 6.1

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