Quick Gluten Free Cream of Mushroom Soup
1- 8oz. Can of Pieces and Stems Mushrooms ( blended slightly in food processor)
3 Tablespoons Salted butter ( or butter substitute)
1 Cup of Water or Milk ( I use water)
2 Tablespoons Corn Starch
1 Teaspoon Salt
Pour Mushroom pieces with liquid into medium sauce pan, turn heat on medium high and add butter. In small bowl mix water (or milk) with corn starch and whisk together until dissolved, and add to sauce pan along with salt. Stir and let mixture come to a bowl and cook for 1 minute. Remove from heat and let cool. Use in casseroles, or eat as soup with crackers.
Variations: Add ¼ teaspoon black pepper or garlic for a little kick.
To make a larger batch to freeze for later, just double or triple the recipe.