Gluten Free Crockpot Cream Of Mushroom Soup

1. 1

   Use a 6 quart cooker.

2. 2

   Wash the mushrooms well and cut into quarters.

3. 3

   Put into the stoneware and add the salt, pepper, onion, seasoning and lemon juice.

4. 4

   Pour in the vegetable broth and water.

5. 5

   Cover and cook on low for 8 hours.

6. 6

   Carefully blend with a handheld immersion blender until soupy. If you don't have an immersion blender, carefully blend in batches in a traditional blender.

7. 7

   Stir in the milk. You can use any fat percentage you'd like - even heavy cream.

8. 8

   Let cool on the counter for a few hours, then pour into freezer bags or plastic containers in 2 cup portions, and freeze.

9. 9

   You can use this soup for cooking in lieu of canned cream of mushroom soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.