Friday, August 9, 2013

Cream of Mushroom Soup ~ Gluten Free

3 tablespoons butter
1 tablespoon finely chopped onion
1/4 lb mushrooms, chopped fine

Melt butter in saucepan. Stir in remaining ingredients and cook slowly for 15 minutes.

Stir in:
1 tablespoon rice flour

Add slowly, stirring:
2 cups liquid (chicken or turkey stock, milk or water)
Bring to the boiling point. Cook slowly for 20 minutes on very low heat or in a double boiler. Stir occassionally.

Season to taste with salt and pepper

Just before serving add:
1/2 cup milk or cream.
Heat but do not boil.
Serves 4 to 6.

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