One of the most versatile soups, cream of mushroom soup is delicious by itself or in any number of casserole dishes. Its very easy to make. This recipe makes two servings.
Add to a medium skillet:
- 1 tablespoon olive oil
- 1 pound of diced mushrooms (I usually buy one package of mixed mushrooms and then a small package of baby bella so that it has some variety) [I put mine in the food processor and pulse until they’re diced]
- 1 tablespoon dry parsley
Cook until the mushrooms release their liquid and are soft, about 5 minutes. Add to the pan:
- 2 tablespoons brown rice flour
Mix into the mushrooms and cook over low heat for 2 minutes so that the flour starts to cook. Whisk in:
- 1 cup vegetable or mushroom stock
- 1/2 cups non-dairy milk of choice
Cook it for a few more minutes until it thickens. I then like to cook it a few more minutes so that the taste develops. Ready to eat or use in your favorite casserole.
