Cream of Mushroom Soup

I am not usually a fan of cream soups but some really yummy comfort foods call for them. Since going dairy-free I have cut all of the cream soups out of my diet but lately I have been craving Tator Tot Casserole. Both of our moms made this growing up and when we need a good reminder of home we put this meal on our menu.

SO.... this week Tator Tot Casserole is on the menu. One problem though.

Cream of Mushroom Soup....

I started looking for an alternative. Google has everything! Love that.

Here is my adaption from a fellow blogger, her blog is called "Must Follow Recipes: except for dairy, eggs, and peanuts" (click here to check it out).

*** this makes 1 cup of soup ***

Heat 1 1/4 cup lactaid milk (soy milk, rice milk, etc), don't let it boil but get it hot

Saute

3 TBS earth balance (or any butter sub)

1/2 cup fresh mushrooms, chopped

1 TBS onion, chopped

Whisk

3 TBS flour

1/4 tsp salt

pinch of pepper

Combine all ingredients into milk pan and stir constantly until bubbly. It should become a creamy texture just like the canned stuff. As it cools it will get thicker so plan for that in your thickness measurement.

THEN... just in case you need a good easy Tator Tot Casserole Recipe here it is:

Ingredients:

1/2 lb ground turkey (can use beef or any other ground meat)

small onion, chopped

1 cup green beans

1 cup cream of mushroom soup (homemade of course!)

1 bag tator tots

Directions:

* brown meat with onions

* mix meat, onions, green beans, and soup together and place in the bottom of an 8x8 pan

* layer tator tots on top to cover full area of casserole

* bake in oven at 350 degrees for 30 mins or until bubbly

I often make this the night before and it is an easy casserole to throw in the oven after work. Makes for great leftovers too!

Slow - Cooker Beef Stroganoff

I love a good Beef Stroganoff. It is a total comfort food for me and now that I have discovered my "little" loves it as much as my husband and I do I have to bring it back to my menu rotation.

I will warn you this recipe I made this week and stocked in my freezer is NOT lactose free friendly. It does contain dairy but if you are looking for some great dairy free recipes for stroganoff there are some great vegan ones I have posted that my family highly recommends!

Vegan Mushroom Stroganoff - includes 2 recipes, the second one is my favorite served with garlic mashed potatoes!

(photo credit) 

However, here is a "breaking the rules" dairy recipe...

Slow - Cooker Beef Stroganoff

Ingredients:
1 lb beef tips - cubed to bite size pieces
1 small onion - diced
1 can mushroom soup (can use cream of mushroom or make your own which IS dairy free: my Homemade recipe)
1 TBS Worcestershire Sauce
1/4 cup water
4 oz cream cheese (you can buy dairy free, Green Valley Brand makes a great one)

Directions:
* Combine all ingredients (minus cream cheese) in a slow cooker and cook on low for 8 hours or high for 5 hours. Add cream cheese and stir. Serve with noodles or mashed potatoes and a veggie of your choice.

Variations and Tips:
* Add mushrooms and or garlic!
* Sub the onion for Tastefully Simple's Onion Onion seasoning.
* If you are up for it and make a big batch of cream of mushroom soup it freezes really great. I freeze mine in 10.5 oz cups and then I am ready to go quicker than going to the store and buying a can of who knows whats in that.

Freezer Meal It!
* Place beef tips, onion, mushroom soup, worcestershire sauce in a freezer bag.
* Label and Seal Tight.
* When ready to cook dump bag in slow cooker - add water and cook.
* Add in cream cheese and serve with your noodles and veggie and or fruit sides.

What homemade noodles!!! YUM - find my recipe HERE! 

Mushroom Soup

Another recipe adapted from the wonderful Elana!

Here is hers - Gluten Free Mushroom Soup (click to view).

Here is my version...

3 tablespoons grapeseed oil
1 large onion, chopped
8 oz shitake mushrooms, chopped
2 quarts chicken stock (8 cups)
½ teaspoon celtic sea salt

1. Heat the oil in a 6-quart stock pot over medium heat
2. Add the onion and mushrooms and salt - saute for 20 to 30 minutes until caramelized
3. Let cool a couple mins and then put mixture into food processor. When it is smooth and looks like a brown paste it is ready!
4. Pour chicken stock into pot, bring to a boil and then simmer for 10 minutes, add the mushrooms onion mixture (aka brown paste!)
5. Serve

My Notes:

a. I used an extra TBS of grapeseed oil because my mixture needed it. Do as you need and trust it will turn out right!

b. Mushrooms can be expensive, specially shitake ones so I only bought 1/2 the amount of what she used (she used 16 oz and I only used 8 oz). It turned out great and we felt like it had plenty of mushroom taste!

c. Elana put her mushroom onion mixture with the broth heated and then used a Vitamix. We don't own one but I love my food processor. Word to the Wise... I tired it her way with our food processor and WOW, messy and annoying! I am sure if I had a Vitamix it would have turned out awesome but I have to work with what I have :) So feel free to experiment with this one a little bit to see what works with your kitchen appliances!

Overall ... YUM!!! and freezes great too! WIN!