Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
So this is one of those wonderful, easy recipes that really makes my life simpler. I use it in many of my recipes that need a creamy, mushroom-flavored base, and it's so much easier, cheaper, and healthier than the store-bought version. This soup is even delicious all by itself if you like mushrooms, like I do. It seemed perfect for this week and our new future on a farm. I thought it was just the right recipe to share with you. Let me show you how I made it.
|Cook time||Ready in||Yields|
4 cups of soup
- 2 tablespoons coconut oil
- 1/2 cup mushrooms, fresh or dried
- 2 tablespoons balsamic vinegar
- 2 tablespoons whole wheat flour
- 2 cups chicken broth, homemade preferred
- 1 cup organic whole milk
- Start by melting your coconut oil in a medium pan on the stove over medium.
- Add in your mushrooms and stir to coat them all in oil and cook them evenly. Cook for a few minutes until your mushrooms are soft.
- Now add in your balsamic vinegar and stir. Cook for a minute in the vinegar.
- Then add in your flour. Stir until the flour thoroughly mixes in. Your mixture should start looking creamy now.
- Next, add in your chicken broth. I like my homemade version because there's no added sugar, salt, chemicals, or preservatives. It's literally just chicken juices.
- Finally add in your milk. Whisk to remove all lumps. Then allow to cook for a few more minutes to thicken.
- Although this yummy soup can be eaten just like this, I also use it in a number of my recipes where I need a creamy mushroom flavored base.
How to Use Mushroom Soup in Other Recipes
This soup is great to use for Green Bean Casserole and Chicken Marsala.
When I'm really going, I enjoy sharing fun dishes like my Instant Pot Pot Roast, and don't think twice about all of the little recipes like Cream of Chicken, Whole Wheat Pizza Crust, and Homemade Biscuits. So as stressed as we are lately, these simple recipes are fun and easy, and get some needed recipes shared. When I think about what we are working towards, moving to Kentucky in another month, I'm excited about the animals were going to get to raise.
I think first on our list are chickens, ducks, bees, and a goat. We'll have fresh eggs and poultry again, raw honey that easily acquired and free, and fresh milk to make yogurt, cheese, butter, and even heavy cream and sour cream. You'll be getting all sorts of cool recipes then! But even more, as hard as we've been working to be healthier and eat a clean eating diet over the last five years or so now, it will be even easier once we move to some land.
We'll have access to fresh fruits and vegetables all year round, and we'll be able to just go out to the garden or the greenhouse for what we need. I'm excited to see what new recipes we'll be creating in the coming years. It's going to be a huge life change for us, but it's also going to be a great adventure. I hope you'll stick with me to see how this goes. Enjoy the recipe!
We have been on this crazy journey for the last couple of months—well, it's been a lot longer than that. But this particular journey has been going on now just since the beginning of the year. First, we found out we were pregnant again only to get news that my husband's grandfather had died and we were being booted from our house so that the owner could sell it. We had a miscarriage that same week, shortly after all of the other bad news.
We had just gone through this before in our last rental in Arizona less than a year before, and we chose to move to Colorado as all of the other doors were closing out there. Colorado was going to be our new start, closer to family. Eventually, we wanted to get some land out here with some animals. But obviously, that's not what God had in mind for us.
Now we are doing it all over again. All of the doors here in Colorado are closing, including our family connections and the possibility of land with animals, and all of the doors are opening in Kentucky. Kentucky!! What? We said the same thing at first. Why Kentucky? But it's green, humid, and gorgeous. Crops grow easily, there's lots of wonderful rain, and animals flourish. The land just happens to be really cheap there, too. And the pathway to our ultimate dream just opens wide, so that's where we are going.
So what does any of this have to do with this recipe, Victoria? Well, we are busy selling just about everything we own, and are packing for a cross country trip with our children to a home much smaller than this for the time being. It's been chaos. The house is being all packed up again, and the kids are watching all of our belongings going out the door every day, and we have been so stressed. The kids have been a wreck. I've hardly had time to think much less come up with new material for my blog.
© 2019 Victoria Van Ness
Victoria Van Ness (author) from Fountain, CO on February 22, 2019:
Thank you!! We're nervous but really excited.
Peggy Woods from Houston, Texas on February 21, 2019:
Good luck to you on your move to a new life in Kentucky. I love eating and using mushrooms in recipes, so this post of yours caught my eye. Hope your move goes smoothly.