Cream of Mushroom Soup
Ingredients
- 1/4 cup onion, minced
- 1 tsp. celery, minced
- dash of garlic salt
- 3 T. milk-free, soy-free margarine
- 4 oz. mushrooms, chopped
- 2 T. rice flour
- 1 cup chicken broth
- 3/4 tsp. salt
- 1 1/2 cups non-dairy creamer*
Instructions
In medium saucepan, sauté onion, celery, and garlic salt in margarine until soft. Add mushrooms and brown. Blend in flour, stirring continuously over low heat until mixed. Add broth, salt, and non-dairy creamer. Bring to boil slowly and simmer 2 minutes. Stir continuously.
Note: Rice flour can be replaced with 2 T. barley or 2 T. wheat flour.
* Be sure it's milk-free - like Silk Non-Dairy creamer
Free of:
Milk
Eggs
Wheat
Peanut
Soy
Nuts
Note: Rice flour can be replaced with 2 T. barley or 2 T. wheat flour.
* Be sure it's milk-free - like Silk Non-Dairy creamer
Free of:
Milk
Eggs
Wheat
Peanut
Soy
Nuts
Recipe Info
Views
770
Date
December 29, 2005
Categories
Food Allergy Recipes