Ingredients
8 oz fresh mushrooms, sliced
¼ cup sweet onions, finely diced
2 cloves garlic, minced
3 tbsp butter
4 tbsp sweet rice flour, gluten-free
1 cup chicken broth, low sodium, gluten-free
1 cup light cream, (or whole milk)
salt and pepper, to taste
fresh basil, sliced, optional
Preparation
Sauté the mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat for about 3 minutes.
Sprinkle gluten-free sweet rice flour over the vegetables, then stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.
Gradually stir in the gluten-free chicken broth.
Add light cream or milk and continue cooking over medium heat until the soup thickens.
Season with salt and pepper to taste.
Sprinkle basil over the top and serve. Enjoy!
