Recipe by Lois Breneman
It's nice to have gluten free cream soup on hand to add to chicken, turkey, beef, or pork, so I sometimes make a large Dutch oven full of it to freeze.
Start by melting 3 sticks of real butter.
Add 1 lb. gluten free flour to make a roux, stirring at all times.
Add coconut milk to form a thick sauce. Stir constantly.
Add garlic salt, onion salt, celery salt, black pepper, pink salt
Add dried basil, parsley, marjoram, and other herbs.
Chop and saute' 3 onions and add to the roux.
Add 1 large jar (33 oz.) artichoke hearts, and the liquid.
Blend the entire Dutch oven of cream soup with a stick blender or blend it in a blender.
If you want a few chunks of color, after blending the soup, add minced raw sweet peppers or chopped pimientos (jar).
Add a couple jars/cans of sliced mushrooms, optional.
I also added essential oils (just a drop of two of each):
It freezes very well.
When using a Power Presser Cooker as in the photo, you can cook a roast in just an hour, and to add a frozen cream soup to the pot works out fine. The pot also calls for about 3/4 cup of water, and it infuses all the flavors into the meat as it cooks. You will need to add a little time for the pot to heat up before it starts counting the hour of cooking time. Then it takes a few minutes to release the steam, but it's completely safe. I love my Power Cooker!