Cream of Mushroom

Cream of Mushroom can sometimes be hard to find Gluten-Free. Progresso's Cream of Muschroom is Gluten-Free,but check the label to make sure they have not changed it. But Progresso can be expensive if not on sale. This recipe gives you a natural perservative free cream of mushroom. You can make a batch up and freeze it in an airtight container. Here is a recipe that is quick and easy:

BASE:
-1 cup of mushrooms, sliced.
- 2 tablespoons onion, chopped
- 2 Tablespoons unsalted butter
-2 Tablespoons of a Gluten Free glour mix (All purpose Gluten Free mix such as Kinnikinnick mix which is my favorite. Another GF all purpose mix is BOB MILL, Arrowhead Mills)
- 2 cups of Gluten Free beef stock. I like to use Swason chicken broth because it is a better taste.
- Salt and freshly ground pepper.
Add when going to eat:
-1/2 cup of cream (Can use fat free milk, 2% milk, whole milk)
- can add a teaspon of nutmeg.

Direction:
1. Melt butter over medium heat in a medium saucepan
2. add mushrooms, onions
3. cook for about 5 minutes or until tender
4. Blend in flour
5. add broth
6. Cook and stir until slightly thickened about three minutes.
7. (If you are freezer it wait to do the cream until you are going to eat it) Slowly add cream over low heat and adjust seasonings to taste with salt, pepper, and nutmeg.
Note: if you want to freeze it them make the recipe without the cream and them add it when you are going to eat it.

To freeze the base soup, just freeze the BASE from the heat to cool once it cooled then put in an airtight container. When ready to eat simply add the cream (milk) rewarm.

It is a little bit of work,but when you need it and don't have a can availble then this is a great recipe to use.