Gluten Free Cream of Mushroom Soup

Post date: Mar 3, 2017 4:13:32 PM

1 cup of 2% evaporated milk

2 Tbsp. cornstarch

1 Tbsp. vegetable oil

1 tsp. onion powder

1/4 tsp. salt

1/8 tsp. white pepper

1 pinch sugar

3/4 cup fresh mushrooms, sliced

Directions:

Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth.

Add mushrooms and pulse 2-3 time until mushrooms are chopped.

Pour into a 2-quart Pyrex bowl and microwave on high for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again OR pour into a 2 quart saucepan and cook on medium high while whisking until desired thickness.