Tuesday, January 24, 2012

Cream of Mushroom Soup

Canned cream of mushroom soup is so laden with sodium and other random ingredients, not to mention the bpa lined can it comes in. So not worth it when you can make it yourself, at home, in your crock pot! Then store in the freezer until needed. So easy...and so good for you! Try it, you'll be so happy you did. Not to mention you'll save a little money while you're at it!

2 lbs mushrooms, organic is recommended
6 cups water
2 organic vegetable bouillon cubes 
1 ts good salt
2 TB organic Italian seasoning
1/2 ts organic ground pepper
Juice of 1 lemon
1 TB organic dried minced onion
4 cups organic milk or cream (for adding later)

Wipe your mushrooms clean and dump in the crock pot. Add the rest of the ingredients except the milk. Cook on low for 8 hours. VERY carefully blend soup with an immersible blender. If you don't have an immersible blender, very carefully blend in small batches in a blender. Add milk and blend. Let cool completely before placing in freezer containers. I freeze it in 2 cup portions (or 16 oz). A regular can of soup would be 10 oz. Freeze in the amount that works for you! Don't forget to leave a cup out to sip on when you're done. YUM!!!

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