Ingredients:
2 tbsp. of unsalted butter1/4 cup of finely minced onion
1/4 cup of finely minced celery
1 (6.5 ounce) can of sliced mushrooms, drained and finely minced (reserve liquid)
1 tsp of sea salt
3 cups of low sodium chicken stock (I use the drained mushroom liquid in a measuring cup and fill it up to the 3 cup mark with stock)
2 tsp of guar gum (made into a slurry with some of the stock)
1 cup half and half (or heavy cream with water)
Preparation:
- Melt the butter in a large skillet and sauté the onion and celery over medium heat until tender but not browned.
- Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes. Add the stock and let it come to a boil.
- Slowly add the gum slurry/paste and whisk constantly until all the soup thickens.
- Add the half and half and let it warm through. Remember it will get even thicker once it cools down.
The recipe makes about a quart, or roughly enough to equal about 4 cans. Use any place where you would use the commercial Condensed Cream of Mushroom Soup. Keep refrigerated.
Can be frozen too.
Hello: Where do you buy Guar Gum? Are there different qualities of it and any that should be avoided? Thanks so much, DD
ReplyDeleteHi D D, I use the Bob's Red Mill, Guar Gum. It is linked for you in the recipe above.
ReplyDeleteGenerally, the Bob's Red Mill Guar Gum (like most BRM products) are available locally, in health food stores as well as many regular supermarkets now! And if that fails, they are available online almost anywhere too, including Amazon - see link above!
I haven't had any reason to use other guar gums, so I have no experience with other brands.
I hope that helps! Have a fabulous day!
Birgit