Cream of Mushroom Soup

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Cream of Mushroom Soup
Mushroom Soup.jpg


Cream of Mushroom Soup [1] [2] this is great on it's own as a soup or over a casserole.


  • 1/4 pound fresh mushrooms, chopped
  • 1/4 cup diced onion
  • 1/2 cup sliced celery
  • 2 cups water or stock
  • 2 cups cream or nondairy substitute
  • 2 tbsp butter
  • 2 tbsp sweet rice flour
  • salt & pepper to taste


  1. In a pan simmer the stock and vegetables together for ~20 min.
  2. Remove vegetables and let cool for ~5 min.
  3. Blend/process vegetables then add back to stock.
  4. In another pan melt butter.
  5. Add sweet rice flour to melted butter by stirring.
  6. Include the cream with the stock by stirring it in.
  7. Then add to the stock to the butter/flour mixture by slowly pouring one into the other (which ever has the larger pot).
  8. Bring to boil, constantly stirring.
  9. Season to taste before serving.


  1. Berriedale-Johnson, Michelle (1998). The Everyday Wheat-Free & Gluten-Free Cookbook. Key Porter Books Limited. pp. 13. ISBN 1-55263-131-1. 
  2. Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 143. ISBN 0-8050-1210-9.