Tuesday, November 30, 2010

Gluten Free Cream of Mushroom

This is a substitute for canned cream of mushroom soup in recipes.

1 cup milk
1 cup coarse chopped mushrooms
2 TBS butter
2 TBS cornstarch
1 cube gf chicken bouillon
1 tsp. parsley (dried, or 1 TBS fresh)
1/2 tsp. salt (can use less)
1/8 tsp. ground pepper

Stir cornstarch into milk to dissolve. In sauce pan, melt butter over medium high heat and add mushrooms. Saute a couple of minutes until mushrooms soften. Stir milk, then add to mushrooms with the rest of the ingredients. Whisk or stir while heating, until mixture thickens. Remove from heat. Use in recipes calling for a can of cream of mushroom soup. Can add bits of chicken/vegetables with or without mushrooms to substitute for other soups. Can also be used plain, eliminating mushrooms.

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