This was a random act of genius. I was really craving mushroom soup but wanted a gluten free version. I wanted to make it creamy and rich.I was playing with what I had and it turn out great!
You will need:
14 mushrooms crimini or white (medium to large) sliced or quartered your choice
1 medium white onion
almond flour 2 tablespoons
heavy whipping cream 1/2 cup
chicken, beef, veggie broth 1 cup ( more for thinning)
salt & pepper
served with tabasco or fermented chili sauce
In a saute pan, saute sliced onion and mushrooms in butter (2 tablespoons). When soft and cooked add in 2 tablespoons broth until simmering and sprinkle almond flour on top. Use a fork or whisk to incorporate the almond flour. Once well incorporated add in the heavy whipping cream. It will be very thick! Thin with broth to your desired consistency. Add salt, pepper, and garlic powder in now.