Ingredients:
• 4 cups portabella mushrooms, gills removed and cubed
• 2 cups white button mushrooms, cubed
• 1 clove garlic, minced
• 3 tbsp butter
• 1 tbsp dry onion
• Salt and pepper to taste
• 1 tbsp cooking sherry
• 1/2 tsp thyme
• 2/3 c Cream of Mix*
• 2 1/2 c water
*Cream of Mix:
• 1 c nonfat dry milk
• 3/4 c cornstarch
Directions:
*Cream of Mix: Combine and keep in an air-tight bag.
To make Gluten Free Mushroom Soup, heat butter in a large pot on the stove. Add mushrooms and garlic. Cook until mushrooms are tender. Place 3/4 of the mushroom mixture in a food processor and blend until a paste consistency (some small chunks will remain). In a separate bowl combine the dry onion, salt, pepper, sherry, thyme, “Cream of Mix” and water. Whisk all ingredients until smooth. Add mushroom puree and milk mixture to the pot with mushrooms. Bring to a boil over medium heat and simmer until thickened (2-3 minutes).
By: Sarah M.
