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    You are in: Home / Recipes / Allergen Free Soup Base (Previously Called Gluten Free Mushroom Recipe
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    Allergen Free Soup Base (Previously Called Gluten Free Mushroom

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    kwlabear's Note:

    Re-done to be gluten free. I realized how versatile this can be. Not only is this gluten free, it's also soy free. Just make sure you read the contents on the chicken broth. You can also leave out the mushrooms and make cream of chicken soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, sauté onion in butter until tender.
    2. 2
      Add mushrooms and sauté until tender.
    3. 3
      Combine flour and broth until smooth, stir into the mushroom mixture.
    4. 4
      Bring to a boil; cook and stir for 2 minute or until thickened.
    5. 5
      Reduce heat.
    6. 6
      Stir in the cream, salt and pepper.
    7. 7
      Simmer, uncovered, for 15 minutes, stirring often.

    Ratings & Reviews:

    • on March 19, 2008

      55

      This is great! I have missed being able to do easy cassaroles since I found out I'm gluten intolerant. This is the perfect solution. The only thing I did different was use potato starch instead of cornstarch (I'm also allergic to corn). Thanks for a great alternative!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2008

      45

      I have been missing out on a lot of yummy casseroles because of my celiac disease. No more thanks to this delicious and easy soup. I didn't have rice flour so I used Bob's Red Mill All Purpose Gluten Free Baking Flour instead. I made the soup ahead of time and had it on hand when I put my casserole together. The recipe makes enough for at least two if not three casseroles. Excellent!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2007

      45

      This was totally fantastic! Used it for stroganoff. The change I made was to use soy milk instead of evaporated milk.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Allergen Free Soup Base (Previously Called Gluten Free Mushroom

    Serving Size: 1 (245 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 157.3
     
    Calories from Fat 72
    45%
    Total Fat 8.0 g
    12%
    Saturated Fat 4.6 g
    23%
    Cholesterol 22.3 mg
    7%
    Sodium 729.0 mg
    30%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.2 g
    5%
    Protein 7.2 g
    14%

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