Creamy Mushroom Soup

Serves 4
½ cup
onions, chopped fine
1 cup
mushrooms, chopped
1 teaspoon
sea salt
2 cups
rice milk
1 ½ cups
organic vegetable stock
¼ teaspoon
white pepper

 Classic French recipe with a gluten-free, allergen-friendly twist!

  1. Heat canola oil in heavy saucepot over medium heat.
  2. Add onions, mushrooms, and sea salt. Sweat the vegetables for 2 to 3 minutes or until onions become translucent.
  3. Add the gluten-free flour and stir. Cook for 3 minutes or until mixture begins to brown.
  4. Using a whisk, mix in 2 cups of rice milk and allow for soup to reach a soft boil.
  5. Add vegetable stock and white pepper.
  6. Cook for an additional 5 minutes and occasionally whisk.
  7. Serve warm and enjoy!

** Not the biggest fan of mushroom? Replace this ingredient with your favorite vegetable and enjoy.**  


Nutritional Information

Serving Size: 
1 Cup (272 g)
Total Fat: 
12 g
Saturated Fat: 
1 g
2 g
Total Carbohydrate: 
23 g
Dietary Fiber: 
1 g
0 mg
0 mg
820 mg
150 mg