GFCF Cream of Mushroom Soup

This recipe won my husband over, big-time. He thinks it tastes better than Campbells!

• 2 1/2 T. Willow Run Margarine
• 3 T. cornstarch
• 1 1/2 cups Rich’s Coffee Rich
• 1 7 oz. Can of mushrooms, pieces and stems; DO NOT DRAIN!
• 1/2 cup water
• 1 t. salt
• 1/2 t. garlic salt
• 1/2 t. pepper

1. Melt margarine in a medium saucepan over med. to med-high heat.
2. Add cornstarch and wisk together with a wire wisk.
3. Gradually add Coffee Rich, being sure to wisk out all the lumps as you add more.
4. Add the can of mushrooms, water and all, to this mixture.
5. At this point, I used my Rival hand blender to puree. You could put it into a regular blender, though.
6. Blend until it is the consistency of cream of mushroom soup.
7. Return the mixture to the saucepan and add water and spices.
8. Let it thicken and condense until it is about at the level it was after blending, then pour soup into a glass 2 cup measuring cup. This way, it won’t burn and stick while it is cooling.

I ended up with about 20-21 ounces, to the very top of my measuring cup. This is almost exactly 2 cans of cream of mushroom soup. It is still thickening as it cools.

Contributed by Andrea Sampson