Homemade Cream of Mushroom Soup

YIELD:

~20 oz

INGREDIENTS:

• 1 cup mushrooms, finely chopped

• 1 cup milk*

• 1/2 cup flour*

• 1 1/2 cup broth*

• 1/2 tsp onion powder

• 1/4 tsp garlic powder

• Salt and black pepper, to taste

DIRECTIONS:

1. In a medium bowl, whisk together milk and flour

2. In a large skillet over medium-high heat, add mushrooms, broth and seasonings

3. Bring skillet to a low boil for 2 minutes

4. Reduce heat to low and add milk/flour mixture

5. Stir continuously until desired thickness has been reached.

6. Store in airtight container in freezer for up to 3 months.

LEAP APPROVED SWAPS:

MILK

Use any approved milk in the amount listed in the recipe

Cow's milk, goat's milk, almond milk, cashew milk, oat milk, walnut milk, etc

FLOUR

Use any approved flour in the amount listed in the recipe

Whole wheat flour, spelt flour, buckwheat flour, tapioca flour, oat flour, almond flour, etc

BROTH

Use a store-bought broth with your LEAP-approved ingredients

OR

Homemade Vegetable Broth -

toss vegetable scraps in large stock-pot and fill with water and add salt

bring to a boil then reduce heat and cover, allowing to simmer for a few hours

strain scraps and broth

store in airtight container in fridge or freezer.