Thursday, November 29, 2012

Lactose Free Cream of Mushroom Soup Recipe

Last Thanksgiving Husband and I caved to a craving for green bean casserole. This is about the time when I realized I had to give up milk because of my lactose intolerance.

 Homemade lactose free cream of mushroom soup

As the casserole baked in the oven, I read the first ingredient on the can of the cream of mushroom soup:

Milk.

Rats!

80/20 Rule,  it is a holiday, and gosh darn it for some reason neither side of the family makes my favorite Thanksgiving side dish, and I haven’t had it for Thanksgiving for the last 10 plus years or so.

I ate it anyway.

I paid the price with sluggishness and digestion issues the following day. My stomach hoped my  taste buds were happy because it was not. Stupid lactose intolerance!

This year things were different. Oh, I still  made my favorite Thanksgiving side dish but this time I made it lactose free. To save myself from the work of reading every single can of cream of mushroom soup in every single grocery store looking for a lactose free option I took the lazy way out. I made a lactose free mushroom soup recipe from scratch.

It was so stinking simple I can't believe I hadn't thought about making it before now.

Easy Cream of Mushroom Soup


Take that Campbells!

I used plain kefir in my soup. You can also use almond milk if you are not a kefir fan. If you can drink milk (I envy you) you can substitute evaporated milk for the no lactose stuff.

Let's do it!


Ingredients:

1 cup of chopped mushrooms
1 chopped onion
4 Tablespoons of butter
2 cups chicken broth
1 cup of plain kefir or almond milk or if you can digest lactose evaporated milk
1/2 teaspoon salt
¼ teaspoon pepper
2 Tablespoons flour or more if you like thick soup


Make it:

1.Saute the onions and mushrooms in the melted butter in a saucepan on the stove until the onions are translucent.

I used fresh mushrooms but canned or jarred mushrooms will work too. 
There are a lot of mushrooms in the photo because I made a double batch.

2. Mix the flour into the onions and mushrooms.

3. Stir the chicken broth to the mixture. From this point on you will want to stir your soup to keep it from scorching unless you like scorched soup. Bleach!

4. Stir the kefir/almond milk/evaporated milk, salt, and pepper into the soup and heat it all the way through.

5. Optional: Stir in extra flour if you want your cream of mushroom soup to be thicker. I skipped this step but I know some of you like the cream of mushroom soup in your casseroles to be on the less runny side. 

6. Eat it as it is or add it to your favorite casserole.


I made Husband taste my soup before I added it to the green bean casserole. He declared it better than the canned cream of mushroom soup we both grew up eating in various casseroles.  I think the chicken broth is the magic ingredient because it gives the soup a richer flavor than the canned stuff. 

Next up on Lazy Budget Chef - my lactose free green bean casserole recipe!



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