11-17-2008, 12:54 PM
Join Date: Sep 2008
Location: Snake River valley area, Idaho
Re: MSG-free Cream of Mushroom soup?
Here's my recipe. To make it "condensed" just use less of whatever "milk" you use. fwiw, it's plenty salty. I don't like bland food!
Creamy Portobello Mushroom Soup
8-9 cups (soymilk, nutmilk, ricemilk, etc)
3 cups baby portobellos, diced
1 cup whole wheat flour (soft or hard white work best) OR Barley flour
1/2 cup walnut or olive oil + 1 TB
2-3 tsp onion powder
2-3 tsp garlic powder
2 TB celtic sea salt (more or less to taste)
1/4 C nutritional yeast flakes
In small frying pan, sautee mushrooms in 1 TB oil, 1 tsp of salt. Set aside once tender.
In stock pot heat oil, add flour and sautee 1 minute using whisk. Slowly add milk stirring constantly. When half of milk is in, add spices and salt. Add remainder of milk. Combine mushrooms and simmer until desired texture, add nutritional yeast flakes and whisk well. salt as needed. Simmering stage can be done in crock pot for 1-2 hours on low until desired texture.