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Servings:
Serves 4
3 tablespoons
Canola Oil, Organic (Expired)
½ cup
onions, chopped fine
1 cup
mushrooms, chopped
1 teaspoon
sea salt
4 tablespoons
2 cups
rice milk
1 ½ cups
organic vegetable stock
¼ teaspoon
white pepper
Classic French recipe with a gluten-free, allergen-friendly twist!
- Heat canola oil in heavy saucepot over medium heat.
- Add onions, mushrooms, and sea salt. Sweat the vegetables for 2 to 3 minutes or until onions become translucent.
- Add the gluten-free flour and stir. Cook for 3 minutes or until mixture begins to brown.
- Using a whisk, mix in 2 cups of rice milk and allow for soup to reach a soft boil.
- Add vegetable stock and white pepper.
- Cook for an additional 5 minutes and occasionally whisk.
- Serve warm and enjoy!
** Not the biggest fan of mushroom? Replace this ingredient with your favorite vegetable and enjoy.**
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Nutritional Information
Serving Size:
1 Cup (272 g)
Calories:
200
Total Fat:
12 g
Saturated Fat:
1 g
Protein:
2 g
Total Carbohydrate:
23 g
Dietary Fiber:
1 g
Cholesterol:
0 mg
Iron:
0 mg
Sodium:
820 mg
Calcium:
150 mg
