Allergen Free Soup Base (Previously Called Gluten Free Mushroom
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1⁄4 cup onion, chopped
- 2 tablespoons butter or 2 tablespoons margarine
- 3 cups fresh mushrooms, sliced
- 3 tablespoons cornstarch
- 3 tablespoons rice flour
- 2 (14 1/2 ounce) cans chicken broth
- 1 cup evaporated milk
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- In a large saucepan, sauté onion in butter until tender.
- Add mushrooms and sauté until tender.
- Combine flour and broth until smooth, stir into the mushroom mixture.
- Bring to a boil; cook and stir for 2 minute or until thickened.
- Reduce heat.
- Stir in the cream, salt and pepper.
- Simmer, uncovered, for 15 minutes, stirring often.
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Reviews
-
I have been missing out on a lot of yummy casseroles because of my celiac disease. No more thanks to this delicious and easy soup. I didn't have rice flour so I used Bob's Red Mill All Purpose Gluten Free Baking Flour instead. I made the soup ahead of time and had it on hand when I put my casserole together. The recipe makes enough for at least two if not three casseroles. Excellent!
Tweaks
RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>