Wednesday, February 29, 2012

Cream of Mushroom (dairy and gluten-free)


  • 5 cups sliced fresh mushrooms
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 cup chopped onion
  • 1/4 teaspoon dried thyme
  • 3 tablespoons dairy-free butter (such as Earth Balance)
  • 3 tablespoons brown rice flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup rice milk (for creamier soup use powdered rice milk and double the powder to water ratio)
  • 1 red potato, diced
  • 2-3 medium carrots, chopped
  • 1 stalk of celery, sliced
  • 1/4 cup uncooked brown rice


In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, rice milk and mushroom puree. Stirring constantly, bring soup to a boil. Add potato, carrots, celery and rice. Simmer 30 minutes or till potatoes and rice are tender. Adjust seasoning. 

  • Enjoy!

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