I dislike canned soup because of all the random ingredients in the soup, so I found a way to duplicate one of Campbell’s, and this recipe is Gluten Free. this yields about the equivalent as one can of soup.
1/4C Onion or 1 large Shallot, minced
1/2 C Mushrooms, minced (any type will work though I prefer baby Bella)
2 1/2 T GF All Purpose Flour*
Scant tsp. Salt
Pepper to taste
1/2 C Vegetable Broth (can use chicken)**
1/2 C Milk
1/4tsp. Dried Parsley
1/4tsp. Dried Thyme
-In medium pot, over medium low heat, melt butter. Once butter is melted add onions, sprinkle salt. Cook for about 4 minutes. Add in mushrooms. Cook 3 minutes.
-Sprinkle flour, allow to cook without much stirring about 2 minutes. Stir and add broth and milk. Stir well to ensure flour dissolves.
-Add in thyme, parsley and pepper. Cook 3-5 minutes or until mixture thickens.
*To make with regular AP Flour, amount is the same.
**Use the good broth, don’t use powder or dissolvable cubes…please.