Cream of Mushroom Soup

Gluten Free Cream of Mushroom Soup Base

By Tara DeMaderios

1 cup milk1 cup ½ & ½

½ cup chicken or vegetable broth

¼ cup white rice flour

1 tsp sea salt

Pepper, to taste5 cups mushrooms (preferably crimini), chopped


2 tsp minced garlic

2 Tbsp dried onion, minced or flakes

In a medium saucepan, combine the milk, ½ & ½, broth, rice flour, salt, and pepper and simmer over  medium heat until it thickens and becomes the consistency of gravy.  While the cream base is simmering, sauté the mushrooms in margarine over medium high heat until their juices are released.  Add garlic and onion and continue sautéing until all the moisture has evaporated.  Add the mushrooms to the cream base and remove from heat.Use in this condensed form in casseroles, or add milk until desired consistency is reached and serve as soup.

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