A healthy option for a creamy mushroom soup to replace the canned condensed cream of mushroom soup. Gluten-free and dairy-free.
Chop mushroom slices into small pieces.
In small fry pan, saute mushroom pieces in 2 Tablespoons butter for five minutes. Set aside.
In 2-quart sauce pan, melt 4 Tablespoons butter on med-high heat. Add flour blend and whisk together with butter.
Continue stirring, and cook roux as it bubbles for two minutes, then add vegetable broth. Whisk quickly to blend until no lumps remain. Add can of coconut milk and cooked mushroom pieces. Stir to blend while heating to a simmer.
Simmer soup at a low boil for 15 minutes.
Soup should be reduced slightly and thickened when finished. Cool slightly, add desired garnishes, and serve.
If freezing for later, cool and store in two pint-size canning jars. Lid loosley, refrigerate until cold, then freeze. Each jar should be used in place of a can in most recipes requiring canned condensed cream of mushroom soup. Enjoy!