Friday, May 21, 2010
Gluten Free Cream of Mushroom Soup
I love Cream of Mushroom Soup! When I decided to go gluten free to support my Spouse I didn't realize the amount of things that had gluten in them. I cannot go without cream of mushroom soup not one day longer, so, tonight we had cream of mushroom soup.
This is my first try at cream of mushroom soup and it's a keeper!
24 ounces of diced white mushrooms
2 tablespoons of olive oil
1/4 teaspoon dried rosemary (crushed)
1/4 teaspoon dried thyme (crushed)
1/4 teaspoon celery salt
4 cloves garlic crushed and chopped
1 small sweet vidalia onion
1/4 cup sweet rice flour
1 can Swanson vegetable broth (14 ounces)
2 cups half & half
8 tablespoons of unsalted butter (1 stick)
1 teaspoon salt
In a large saucepan put in the olive oil, and the dried spices. Give it time to warm and for the spices to flavor the oil. Add the stick of unsalted butter and let it melt in. Add the mushrooms, the onion and the garlic. Squirt with the juices of half a lemon.
Allow to reduce down until the onions are soft and the mushrooms are browned and soft.
Add the can of Swanson's vegetable broth and bring to a boil. I left 4 of the mushrooms whole for something different.
Add 2 cups of Half & Half cream and 1/4 cup sweet rice flour and stir until thickened.
Serves 4-6 people.
This was delightful! I loved it and Shawn gave it good reviews (even though he doesn't care for mushroom soup altogether).
This will definitely make it into my favorites! My mind is racing with recipes and casseroles that include mushroom soup.