Ingredients:
1 tbsp. butter
3 tbsp. sweet rice flour
1/2 cup any broth
1/2 cup milk (can use regular, soy, rice, almond, or whatever you have)
mushrooms, chopped and sauteed (I used about 1/2 pound)
salt and pepper to taste
Melt butter in a saucepan over med-low heat. Whisk in flour a little at a time until smooth, then remove from heat. Add broth and milk a little at a time, stirring to keep mixture smooth. Stir in mushrooms.
Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens. Add salt and pepper to taste.
Hi Joann,
ReplyDeleteI was wondering if you have tried to freeze this soup? I often use cream of mushroom soup in recipes (prior to Celiac diagnosis) and would love to have this on hand as a substitute.
Thanks!!
Hi,
ReplyDeleteActually I haven't tried freezing it, but you might be interested in the following blog post at Stephanie's site (Crockpot Lady) because she did a cream of mushroom soup in the Crockpot and froze it. There's a lot of discussion in the comments about whether or not freezing a cream soup will make it separate when thawed. I think it probably would separate.
Stephanie's Homemade Cream of Mushroom Soup
If you do try freezing this, please let me know what happens! :)
JoAnn