I came up with a brilliant and monkey easy way of making gluten-free cream of mushroom soup this morning! Plus it tastes way better than that Cream of $#%# soup. Trader Joes sells relatively inexpensive dried porcini mushrooms.
Cream of Mushroom Soup
Soak four dried porcini mushrooms in boiling water for ten minutes. Strain; reserving liquid to make cream of mushroom soup. Chop mushrooms into small pieces set aside.
Melt three tablespoons butter in sauce pan. Add three tablespoons of flour and cook until it starts to brown. Whisking vigorously; add 1/2 cup reserved mushroom liquid and 1/2 cup of milk. Whisking frequently, bring to a slow boil and allow to soup to thicken. Add chopped mushroom pieces.
Use as directed in recipes!
Tracy
