Allergen Free Soup Base Previously Called Gluten Free Mushroom Recipe

Ingredients for Allergen Free Soup Base Previously Called Gluten Free Mushroom

• 1 medium onion, chopped
• 2 tablespoons butter
• Fresh Mushrooms
• Cornstarch
• Rice Flour
• Chicken Broth
• Evaporated Milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make Allergen Free Soup Base Previously Called Gluten Free Mushroom

1. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
2. Add 8 ounces of mushrooms, sliced, and sauté until tender, about 5-7 minutes.
3. In a small bowl, whisk together 2 tablespoons of all-purpose gluten-free flour (or your favorite blend) and 4 cups of low-sodium chicken broth until completely smooth. Pour into the saucepan with the mushrooms and onions.
4. Bring the mixture to a boil, stirring constantly.
5. Reduce heat to low and simmer for 2 minutes, or until the soup has thickened slightly, stirring frequently.
6. Stir in 1 cup of heavy cream (or coconut cream for a vegan option), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
7. Simmer uncovered for 15 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasonings as needed.
8. Serve hot and enjoy! Garnish with fresh parsley or chives, if desired.