Irritable Bowel Syndrome Message Boards | "Cream" of Mushroom Soup

***Warning - I have not yet tried this recipe - and it is one that I've made up myself - but considering what I know about cooking, and from what I've read about regular cream soup recipes, I don't really see why this wouldn't work!

3/4 cup fresh mushrooms, finely chopped
1/2 cup soy milk or other "milk" of choice
2/3 cup of vegetable broth, divided (I find vegetable more flavourful than chicken broth, but you can use chicken broth if you like)
1/4 tsp dried basil
1 tbs dry white cooking wine (the alcohol will cook out)
cornstarch (this is the part I'll have to guess, but I'm guessing not much more than 1-2 tbs)

Spray a non-stick frying pan with cooking spray, and saute mushrooms until tender. Put aside. Combine the soy milk, 1/3 cup of broth, the basil, and the wine in a saucepan and heat until just beginning to simmer. Whisk cornstarch into the other 1/3 cup broth until smooth, and slowly whisk into the hot "cream" mixture. Continue cooking until it has thickened. Remove from heat, and stir in mushrooms. From my experience with cornstarch vs. flour gravies, the cornstarch should give it a nice gelatanous texture as it cools - and hopefully will be very similar to the canned condensed cream of mushroom soup!

This should equal about one can of soup.

Let me know if you try it!

--------------------
IBS-A since age 12, and fructose sensitive; with the exception of my pregnancy, have been following Heather's diet since Nov. 19, 2007.
Taking 12g of Acacia per day. Relatively stable since March 2008!

Print Remind Me Notify Moderator