Wholly Healthy Momma

A site meant to share healthy versions of delicious food so that more people can enjoy living a healthier lifestyle!

Cream of Mushroom Soup and Vicki’s Chicken Crock Pot Recipe

One thing that was difficult when I started cutting out sugar and refined grains was finding products that did not contain these ingredients.  I was disappointed, but not surprised,  to find flour in cream of whatever soups.  For a while we did not eat many of our favorite recipes because they contained cream of mushroom soup.  Then I created this recipe.  It was inspired by two different recipes which I found  on allrecipes.com.  I usually prepare a big batch, then freeze portions to use in recipes later.  This recipe contains cornstarch, which I consider to be a questionable ingredient, but to this point I know of no better alternative.  If anyone else does, please let me know!  When using this recipe in some recipes which require a thicker, creamier soup, (like enchiladas) I increase the cornstarch until it is the desired consistency.  Here is the recipe:

Cream of Mushroom Soup

¼ cup chopped onion

2 Tbsp Butter

3 cups diced fresh mushrooms

4 cups chicken broth

2 Tbsp cornstarch

1 cup heavy cream

½ tsp salt

1/8 tsp pepper

2 cloves garlic

Sprinkle each of ground thyme and rosemary

1 Tbsp parsley

¼ tsp oregano

Sauté onion in butter until tender, add mushrooms sauté until tender.  Combine cornstarch and chicken broth, mix well.  Add chicken broth mixture to mushrooms in pan.  Add spices, Let simmer 2 min.  Wisk in cream let simmer 10 min.

Enjoy!

We used this last in Vicki’s Chicken ( I think that it was originally a Kraft recipe, but we got it from our friend Vicki- thus the name).  It is a very simple crock pot recipe which we love.

Vicki’s Chicken

1/2 stick butter

1 pkg cream cheese

3 cups cream of mushroom soup (1 can store bought)

4-6 chicken breasts

place all ingredients in a crock pot.  (make sure there is enough soup to cover chicken) Cook 6-8 hours on high setting

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