Gluten-free Cream of Mushroom Soup. A household favorite in my home.
Melt butter and add mushrooms stir occasionally until mushrooms are tender you will know because the liquid from butter and mushrooms will be visible. Add white wine to the mushroom mixture and cook for 2 minutes. While mushrooms are cooking begin heating up chicken stock. Add potato flour to mushroom mix keep stirring and cook for an additional 2 minutes while stirring. Add chicken stock to mushrooms stirring until it is combined. Let cook for an additional 5 minutes on medium to low. Add half & half and cook for an additional 3 minutes stirring occasionally.
Use fresh mushrooms and up to 5 varieties will make the soup taste rustic. If you are looking for a good gluten-free mushroom soup for holiday cooking just thicken with an extra 1/2 cup of roux (potato flour and butter)
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|Serving Size: 1 (438g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 214 (70%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 65.1mg||20 %|
|Sodium 476.2mg||16 %|
|Potassium 394.3mg||10 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.1g|
|Protein 9.4g||13 %|
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Calories per serving: 305
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