GF DF Mushroom Soup

The base of many recipes and delicious simply by itself, a mushroom soup recipe is a must in any kitchen. I got the base for this recipe from Gluten Free Cooking School and just tweaked it a little.

*If you can't find any brown rice flour, it is very simple to make- just grind brown rice, a little at a time (less then a cup), in a blender until it has a flour like consistency.*

16 oz. Portabella mushrooms (or any mushroom with a hearty flavor)
1 tsp. olive oil
1-2 tsp chopped garlic
4 Tbsp. oil (olive/canola)
1/2 c. brown rice flour
3 1/2 c. chicken or vegetable stock (I prefer chicken)
squirt of lemon juice
white pepper to taste
a tiny pinch of nutmeg

1. In a medium sized pot sauté mushrooms and garlic over medium-low heat in 1 tsp. of olive oil. I, don't know about you but really don't like my fungi overcooked- so watch them carefully! To ensure succulent juiciness make sure to scoop them out of the pan the minute they start to release their juices. Scrape pot clean.

2. Pour in 4 Tbsp. of oil into the pot. Gradually add the flour to the oil while constantly whisking. If the flour looks a bit dry, add another dash of oil. It should look smooth.

3. Once you’ve added all of the flour, allow the roux to cook for about five minutes while continuing to whisk. Once it starts emitting an aromatic scent then it is ready for the next step.

4. Gradually begin to add the stock to the roux. Add a little bit at a time and whisk it in before you add any more. In the original recipe it then asks to add soy milk and oil but I found that this addition was unnecessary and simply increased the amount of chicken stock instead.

5. Bring the sauce to a simmer and let it cook for one minute. Add the pepper, lemon juice and nutmeg. Continue whisking since the sauce may continue to thicken. Add the sautéed mushrooms and garlic into the sauce, and voila! Tasty mushroom soup!

Left over soup can be frozen, but since I use mushroom soup quite often and don't want to go through the bother of defrosting it, I sometimes store it in an airtight container in the refrigerator.

(Yield: equivalent of about two cans of condensed soup)

Pictures to come. I make this so often it won't be long that I will be able to post some photographs.