Creamy Mushroom Soup

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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