When the weather gets cold our thoughts turn to comfort food and a definite favorite are casseroles. The problem with most of the recipes out there call for canned cream soup which of course has sugar and chemicals. I prefer to eliminate them from my meals so decided to go on a mission to find the perfect base for these great dishes. As a bonus, this recipe makes a great base for other cream soups.
Ingredients:
2 Tablespoons butter
1 Tablespoon coconut oil
1/2 onion – minced
2 cloves minced garlic
8 oz. sliced fresh mushrooms – rinsed & drained
1/4 teaspoon Himalayan Pink Salt (or to taste)
1 heaping teaspoon chicken bouillon (Better than Bouillon)
3 Tablespoons almond flour
2 Tablespoons coconut flour
1 cup heavy whipping cream.
1/2 cup water
Directions:
Melt butter and cococonut oil in medium saucepan. Add onion, mushrooms, salt, & garlic, saute until done. Add almond & coconut flours blend well and continue cooking until lightly browned. Add HWC & water. Mix throughly and cook through. Put entire mixture into blender & and blend at low speed until smooth. May be heated and served as is or used as either a base or a substitute for cream soup in recipes.
I truly love my Blentec Blender! From smashing through ice to mixing smoothies and soups – it is a work horse and always gives the best results.
