Gluten Free Mushroom Soup
1 eight ounce can of sliced mushrooms
6 T. butter
1/4 cup finely chopped onions
1 finely minced garlic clove
4 T. white rice flour (you can substitute another gluten-free flour, I like white rice for it’s low cost and mild flavor)
2 t. dried parsley
1 to 1 1/4 cups of fat free half and half
1 to 1 1/4 cups of chicken broth
(you may want slightly more or less liquid depending on the desired consistency. I use this mostly for casseroles so I like to make it fairly thick)
Saute mushrooms and onions in a saucepan over medium heat in melted butter until onion is transparent. Some recipes will tell you to remove them before adding your flour, but I shake the rice flour evenly over the cooked mushroom and onions and continue stirring, saves time and works great every time. This will make a thick paste. Slowly add your garlic, parsley, half and half and chicken broth, continue stirring mixture and allow it to simmer as it thickens, but do not boil or scald. Additional liquid may be needed to adjust to taste and desired consistency. Season with salt and pepper and you have a quick, gluten free soup to enjoy with a salad for a light dinner, or use in your recipes in place of traditional canned cream soups that contain wheat flour. Makes approximately 2 1/2 cups.
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