Since originally writing this recipe, I discovered an easier way to
make cream of mushroom soup at home and it reduces the time needed to make this recipe.
This gluten - free dairy - free tuna noodle casserole uses brown rice pasta for wheat pasta and cooked potatoes and almond milk to create an alternative to the
standard cream of mushroom soup.
1 cup substitutes equally with a can of condensed
cream of mushroom soup if you just aren't there yet, but trust me, you want homemade.
2 cups organic yellow or green zucchini / squash, diced 2 cups crumbled coconut bread 1/2 cup coconut oil or raw butter, melted 2 tsp dried sage 2 tsp garlic powder 1 1/2
cups cream of mushroom soup 2 eggs, beaten 1 onion, chopped 1/4 cup organic unsweetened almond milk Sea salt and fresh pepper to taste
Tagged arrowroot powder, baby bell mushrooms, bacon, black pepper, coarse sea salt, coconut milk, garlic, olive oil, oyster mushrooms, paleo appetizer recipes,
paleo cream of mushroom soup, paleo cream of wild mushroom soup, paleo mushroom recipes, paleo soup recipes, paleo Thanksgiving recipes, paleo Thanksgiving soup recipes, paleo vegan recipes, paleo vegetarian recipes, paleoeffect, shallot, shiitake mushrooms, turkey broth, walnut oil.
I promise to
leave cream of mushroom soup, my vast collection of beanie babies, and my Bop It back in the 90's where they belong, but this recipe deserves to be dusted off and brought back from the hand written recipe Rolodex.
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