Cream of Mushroom--healthy style

Our family drove up to New Mexico just a few weeks ago to visit the mountains & to get out of this West Texas heat!  While we were there, we started talking about the last time we were in Cloudcroft.  We had gone to the Indian Casino and had dinner.  There they served a cream of mushroom soup and it was unlike any I had ever had.  (granted, most--if not ALL memories of cream of mushroom soup are opening a can of Campbell's).  And lets face it, I've never known anybody to open a can of Campbell's and eat it, while thinking it's good.  It's normally used for casseroles.  Now this soup, aaahhhhhhh (that's the sound of angels singing)

Plus, it's simple to make & low fat!  

I used 2 cartons of organic baby bella mushrooms & 1 bucket of King Trumpet mushrooms  

Then dice them all up

Add a Tablespoon of EVOO to your skillet, let it warm & dump in all of your mushrooms.  Let them cook & start to release their own juices.  I diced up 4 cloves of garlic and added it to the cooking mushrooms.

I then roasted a jalapeno & a serrano pepper (simply turn your broiler on high & cook your pepper until the skin is blackened).  Once all sides are blackened, remove from the oven.  Once it's cooled, peel the skin off & remove the seeds.  Dice and add to your mushrooms.  Sprinkle some red wine vinegar to the mushrooms and stir.  Once everything is good and mixed together, add 3-5 Tablespoons of wheat flour to the mushrooms.  Stir.  

Now it's time to add your milk.  We drink unsweetened almond milk, so that's what I used.

The almond milk really gives it an earthiness to it that I really enjoyed!

I hope you enjoy this as much as I do!  (I'm just hoping I can stop eating it long enough for Dan to get home from work and try it!)