© 2012-19 Essentially Healed

powered by chefNia*

Proudly created with Wix.com

SIGN UP TODAY TO RECEIVE WEEKLY HEALING

AT YOUR FINGERTIPS + a free meal plan

join us!
let me help you
reach your goals

Cream of Mushroom Soup

November 21, 2015

Every year when Thanksgiving comes around, I remember the delicious Green Bean Casserole my cousin, Lala, would make as her signature dish. Her recipe was adapted from Paula Deen, and; of course, I thought my cousin’s was better.

 

 

This is one of those recipes that the whole family tries to make but can never get right. As she says, it’s in her touch that makes it just right!

 

This year, I was set to re-create this memorable dish in a healthy fashion. One of the reasons I was always hesitant to re-create the dish in question was due to the Cream of Mushroom Soup it called for. Now don’t get me wrong, I’m not completely against buying canned goods, but; when they have a bunch of ingredients that I cannot pronounce, including wheat and dairy, I just won’t eat it!

 

 

I refuse to put these kinds of chemicals and nonsense into my body. Therefore, I decided to make my own hearty Cream of Mushroom Soup that we could make each year in the fall, with the option to include this in the required annual Green Bean Casserole. Once I made this and had a taste, I knew we would never go back to regular canned Cream of Mushroom Soup. I never really like to brag; I just have to be honest that this is the best soup I have ever made. It’s versatile, it doesn’t have to only be used as a filler in recipes but can be eaten in a bowl alone. If you thicken it just a bit more, you might even get a good veggie dip out of it…served hot or cold!

 

XO

 

Cream of Mushroom Soup

 

Cream de la cream, this creamy & hearty Cream of Mushroom Soup will replace your regular old canned soup in an instant!

 

 

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Yields: 10-14 oz

 

 

 

 

 

Ingredients

 

Instructions

  1. Cut up veggies.

  2. Throw some butter in a small pot on medium high heat. Sauté mushrooms and onions in your butter until golden. Add chives and bacon. When your bacon is a little crispy but not hard, add your cream. Allow to come to a boil.

  3. In a small glass bowl, mix arrowroot, oat flour and salt.

  4. When cream is boiling, whisk in your dry ingredients. Whisk in until thickened.

 

Notes

  • Pour into 8 oz mason jars (refrigerate or freeze)

  • Pour into freezer bags

  • Pour into a large Tupperware

  • Pour in soup bowls for your family/friends

Please reload

RECENT POSTS:

February 12, 2019

February 4, 2019

Please reload

WHO IS NIA?

My name is Estefanía but you might know me as chefNia* 

 

125 lbs gone forever, eHealed is my real life beyond the scale.

 

 

 

 

 

 

Intention, healthy food recipes, fitness advice, essential oil healing, DIY projects, crafts tutorials, life hacks, travel tips, pups, home decor and more...

HOW TO GET CONNECTED?
WHERE WAS I?
WHAT AM I UP TO?

February 12, 2019

February 4, 2019

December 5, 2017

November 12, 2017

November 5, 2017

October 15, 2017

October 1, 2017

Please reload

Grab a copy of my cookbook!
One-click
download