Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
July 16, 2014 at 9:28 am
Wow, Jeanine your soup looks great, my little one hates tomato anything, this soup will definitely be on the kitchen table soon!
To beat the heat, we had temperatures up to 42 Celsius the past few days. I decided to put a large beef roast in the slow cooker overnight, dinner is ready only need the sides which will be salads and corn on the cob! Love the slow cooker!
Have a great day!
July 16, 2014 at 8:31 pm
I made this awesome soup also but it has to be cooked first then eaten as a cold soup.Here living in Costa Rica they have this squash called”CHIVERRE”which is like a white spaghetti squash and sweet potato with a cream of mushroom soup mix,I used abt 2 cups of this squash 1 large sweet potato grated mixed in with the mushroom soup mix cooked in with aout 2 cups of water or whatever the soup mixture calls for,cook and let it cool.Enjoy when it is cool as all the veggies blend together.
December 21, 2014 at 11:53 am
It’s so good if you replace half the cream with for full fat coconut milk. YUMM it ads another flavour level. What a great recipe! Thanks for sharing.
March 28, 2016 at 12:54 pm
This link for the recipe goes to a 404, do you happen to have a copy of the recipe…sure would love it 🙂
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