Homemade Cream of Mushroom Soup

Made my own gluten free cream of mushroom soup yesterday. Can’t STAND the canned crap soup. This recipe is SO good I can eat it straight from the pot! Even the kids LOVE it. SO SO good!
You can use regular all-purpose wheat flour if you’d like. But you can just as well use all-purpose GF flour, too. Thickens just as well and doesn’t affect the taste at *all*.
I’ll make a batch or two of this and measure out 10oz portions (10oz= 1 can) and freeze them in baggies for future recipes.

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Cream of Mushroom Soup

8 oz mushrooms, thinly sliced
2 C. boiling water
3 chicken bouillon cubes *or* (5) 3/4t chicken soup base
2 T finely chopped onion
1/4 C butter
3 T flour (reg all-purpose *or* GF)
3 C. milk
1 t salt
Pepper, to taste
In a large saucepan, combine mushrooms, boiling water, bouillon (or base), and onion. Bring to a boil, cover and simmer for 20min.
Melt butter in another saucepan. Blend in flour, salt, and pepper. Gradually add milk. Cook and stir until thickened. Add sauce to mushrooms, stir well.
Enjoy!

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