Recipe Vortex

1 cup chopped mushrooms I like to finely chop the mushrooms with my food processor.

2 tbsp butter Dairy-free and Vegan use Smart Balance Butter.

1/2 tsp minced garlic

1 tsp onion powder

1/2 tsp salt

1/8 tsp ground pepper

pinch nutmeg (optional, but so good!)

6 tbsp gluten-free all-purpose flour I like Pillsbury gluten-free.

2 cups gluten-free chicken broth Vegan use gluten-free vegetable broth.

1 cup milk Dairy-free and Vegan use unsweetened milk.

Chop the mushrooms to your liking. I personally like mine finely chopped and I use my food processor.

In a large saucepan, heat butter (or dairy-free butter) over medium-high heat; saute mushrooms, and minced garlic until tender.

Sprinkle gluten-free flour and onion powder over mushrooms and stir to coat the mushrooms.

Stir in the gluten-free chicken broth, salt, pepper, and nutmeg (optional, but so good!). Stir the mixture until the flour dissolves. Bring the soup to a boil and stir it until thickened (about 2 minutes).

Reduce the heat to low/simmer and stir in the milk (or dairy-free milk). Simmer, uncovered for about 10-15 minutes. Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it.

To make a garnish for your soup if you are planning on serving it, sautee mushrooms in a small pan with olive oil or butter until golden brown.

Store in an air-tight container for later use or you can freeze it. Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when filling it. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.