Holiday Tasting Party Recipes

RECIPE NAME: GLUTEN & SOY FREE SOUP BASE*

INGREDIENTS:
1/4 cup onion, chopped
2 Tbl. butter or margarine
3-4 cups fresh mushrooms, sliced
3 Tbl. cornstarch
3 Tbl. rice flour
32 ounce (1 quart) cans chicken broth*
1 cup evaporated milk
1/2 tsp. salt
1/8 tsp. pepper

HOW TO MAKE THIS:
In a large saucepan, sauté onion in butter until tender.
Add mushrooms and sauté until tender.
Combine cornstarch, flour and broth until smooth, stir into the mushroom mixture.
Bring to a boil, stirring often; cook and stir continuously for 2 minutes or until thickened.
Reduce heat.
Stir in the evaporated milk, salt and pepper.
Simmer, uncovered, for 15 minutes, stirring often.

*Read labels of products to make sure no Gluten, Wheat or Soy products have been added. I prefer the organic chicken broth as it usually does not have any additives including bouillon flavoring which includes wheat products.

Variations:
Leave out the mushrooms and make creamy chicken soup.
Add cooked chicken and rice.
Use as a mushroom sauce over meat.
Add a fresh vegetable – cut asparagus is my favorite.
This variation list could go on and on………..

Preparation/Cook Time Total: 30 minutes to 1 hour

MY NAME: Ronda Bewley