GF Cream of Mushroom Soup

By DaraD

Ingredients

• •1 1/2 cup white or portabella mushrooms, diced
• •1/4 cup butter or margarine
• •3 tablespoons sweet rice flour, or your favorite gluten-free thickener
• •2 cups white wine, chicken stock or vegetable stock
• •2 cups milk or cream
• •Salt and pepper, to taste

Details

Adapted from gluten.lovetoknow.com

Preparation

Step 1

Saute mushrooms in butter using a heavy-bottomed saucepan until softened and beginning to brown. Remove the mushrooms from the pan and gradually stir in rice flour. Cook mixture over medium heat until thick and slightly doughy, then add liquid a little at a time, stirring constantly. Continue stirring over medium heat until the mixture thickens, then return cooked mushrooms to the soup. Season with salt and pepper, and you're done!