Prep Time: ? minutes | Total Time: ? | Yield: 3 cans equivalent
- 1/2 cup sliced mushrooms
- 3 Tablespoons butter
- 1/4 cup organic corn starch or arrowroot powder
- 4 cups milk, divided
- 1 teaspoon sea salt
- pepper to taste
- Begin by sauteing mushrooms and butter until mushrooms are tender.
- In the meantime, shake the cornstarch or arrowroot powder in a jar with 1 1/2 cups of milk.
- Use a whisk to mix the milk mixture into the sauteed mushrooms, stirring constantly at medium heat. Slowly add remaining milk, salt and pepper. Stir with a whisk until smooth and thick.
Notes: This recipe will make around three cans worth of cream soup. Can be frozen.
Recipe Origin: From this great blog. I copy it here so I can find it when I need it.