Tuesday, March 12, 2013

I cracked the code: "Campbell's" Paleo Cream of Mushroom Soup

The classic campbell's cream of mushroom soup has been long used as a kitchen staple. From green bean casserole to a sauce for chicken or pork chops it is very versatile. now its very paleo! Came out really pretty damn good if you ask me!

I used it as a sauce for pork chops tonight. I'm gonna work on the green bean casserole for the holidays.

Make 2 1.5 cup servings
2 slices of bacon chopped
16 oz Crimini mushrooms chopped
1/2 cup onion chopped
1 Tsp on chopped garlic
1/4 tsp thyme
1/4 tsp dried parsley
1/2 tsp black pepper
3 cups unsalted chicken stock
1 cup unsweetened almond Milk
Salt to taste

In a medium sauce pan or small soup pot over medium high heat:
Begin sautéing bacon until it is almost fully rendered. Add mushrooms and onions, sauté until all water is cooked out of mushrooms and they just begin to brown. Add in garlic, thyme, parsley. stir in for 30 seconds then add chicken stock. Bring to a simmer on reduce by about 1/2.
Add in almond milk and continue to reduce by another 1/3.
Should be a good consistency as a soup at this point. Add salt to taste.

As pork/ chicken sauce: reduce soup by another 1/3. while reducing, brown pork or chicken in a little olive oil (Doesn't have to be fully cooked yet). In a small casserole place chicken or pork. Pour soup over so it covers the meat and loosely cover with lid allowing some steam to escape. cook 45 minutes at 350.
The sauce should reduce to a thicker gravy like consistency by the time its done. If not remove meat and pour sauce back In to small pot and reduce to liking or you can whisk in 1/4tsp of xanthan gum (not paleo, but it's a freaking 1/4 tsp) to thicken it up a bit. Add salt to taste.


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