Easy and gluten free
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| Not the best picture, but it gives you an idea of what you're doing! |
Ingredients:
4 TB butter
8 ounces mushrooms(fresh are best but can use canned)
1 tsp salt
1 medium sweet onion, chopped up
1/4 cup gluten free flour, I use a blend of brown rice, amaranth, millet, and teff- but any all purpose
gluten free flour blend will work
1/4 tsp white pepper(I tend to omit this)
2 cans(10-3/4 ounce each) chicken broth
1/8 tsp ground nutmeg
1 cup heavy cream(heavy whipping cream)
can top with chopped parsley but I rarely do
Melt butter in large pan and saute mushrooms and onion until golden. Sprinkle with salt, cook until onion is tender. Add flour and cook stirring constantly until smooth(approximately 2 minutes). Slowly add chicken broth while still continuing to stir. Simmer stirring often until thickened. Add nutmeg and pepper. Season to taste. Add heavy cream and bring to a simmer, do not boil. Ladle out what you need for recipe and save the rest. Freezes well.
Im not a big fan of mushrooms but this recipe sounds yummy.
ReplyDeleteYummy! I love mushroom and this reciped rocks, just tried it :D I do my own version of mushroom cream / soup, but I usually don't use chicken broth or heavy cream. This one is delicious!
ReplyDeleteThis sounds so wonderful!! I absolutely love mushrooms and cream of mushroom soup. With fall here and winter approaching, this would be a good soup.
ReplyDeleteMy husband will really like this. He loves mushrooms. Me? Not so much, but I still cook with them for him. Thank you.
ReplyDeleteI didn't realize cream of mushroom soup could be "homemade". It's so easy to use the canned stuff though I know it's loaded with sodium and stuff we don't need. This recipe sounds delish.
ReplyDeleteThis recipe looks very tasty. Thanks for sharing!
ReplyDelete