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Ingredients
- 2 tablespoons Coconut Oil
- 4 1/2 cups dice Mushrooms, Shiitake
- 1 teaspoon mince Garlic, Cloves
- 1 cup dice Onion
- 3 cups Chicken Broth/Stock
- 13 1/2 fluid ounces Coconut Milk, Canned
- 1/2 teaspoons Salt
- 1/4 teaspoons Black Pepper
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 301 Calories
- 28g Total Fat
- 24g Sat Fat
- 0g Trans Fat
- 3mg Cholesterol
- 881mg Sodium
- 12g Total Carb
- 3g Fiber
- 4g Total Sugars (Includes 0g Added Sugars)
- 5g Protein
- 14 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Confessions of an Overworked Mom for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a dutch oven, over medium heat, melt coconut oil.
- Add mushrooms, garlic and onions, sauteing until soft.
- Add chicken broth and cook for 5 minutes.
- Remove from heat and blend with immersion blender (or traditional blender in batches) until creamy.
- Add coconut milk, salt and pepper.
- Allow to cool.
- Divide among indicated number of freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave for 1-2 minutes until heated through.