M, Milk-free; E, Egg-free; W, Wheat-free; P, Peanut-free; S, Soy-free; N, Nut-free
Cream of Mushroom Soup
M, E, W, P, S, N
1/4 cup onion, minced
1 tsp. celery, minced
dash of garlic salt
3 T. milk-free, soy-free margarine
4 oz. mushrooms, chopped
2 T. rice flour
1 cup chicken broth
3/4 tsp. salt
1 1/2 cups non-dairy creamer*
In medium saucepan, sauté onion, celery, and garlic salt in margarine until soft. Add mushrooms and brown. Blend in flour, stirring continuously over low heat until mixed. Add broth, salt, and non-dairy creamer. Bring to boil slowly and simmer 2 minutes. Stir continuously.
Note: Rice flour can be replaced with 2 T. barley or 2 T. wheat flour.
* Be sure it's milk-free.
--Submitted by: Robin C.
Alteration (to thicken and use as a base for casserole):
Use finely chopped celery instead of celery seed.
Add 2T. flour to1/4 cup chicken broth. Mixed to get all the lumps out, and stir into the soup at the final stage.