Gluten Free Cream of Mushroom Soup

• 1 Tablespoon Olive Oil
• 2 pounds Button Mushrooms, Diced
• 6 Tablespoons Butter
• 6 Tablespoons Sweet Rice Flour
• 2 cups Milk
• Salt And Pepper, to taste

1. On medium high heat.
2. saute the olive oil and mushrooms (you can add a dash of salt and pepper to enhance the taste).
3. Cook until mushrooms become tender and start giving off liquid.
4. Remove from heat and set aside.
5. In a medium saucepan, heat and melt butter over medium heat.
6. Lower heat to low/medium then whisk in flour (remove from heat and keep whisking if mixture starts to thicken too quickly).
7. Once butter and flour are thoroughly incorporated, slowly increase heat to medium and keep whisking until roux becomes a nice golden brown.
8. Stir in milk slowly and keep stirring until soup base reaches desired thickness.
9. Stir in mushrooms and add salt and pepper to taste.

olive oil, button mushrooms, butter, sweet rice flour, milk, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-cream-of-mushroom-soup/ (may not work)