Allergen Free Soup Base (Previously Called Gluten Free Mushroom

• 14 cup onion, chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 3 cups fresh mushrooms, sliced
• 3 tablespoons cornstarch
• 3 tablespoons rice flour
• 2 (14 1/2 ounce) cans chicken broth
• 1 cup evaporated milk
• 12 teaspoon salt
• 18 teaspoon pepper

1. In a large saucepan, saute onion in butter until tender.
2. Add mushrooms and saute until tender.
3. Combine flour and broth until smooth, stir into the mushroom mixture.
4. Bring to a boil; cook and stir for 2 minute or until thickened.
5. Reduce heat.
6. Stir in the cream, salt and pepper.
7. Simmer, uncovered, for 15 minutes, stirring often.

onion, butter, fresh mushrooms, cornstarch, rice flour, chicken broth, milk, salt, pepper

Taken from www.food.com/recipe/allergen-free-soup-base-previously-called-gluten-free-mushroom-210870 (may not work)