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.




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.


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