Ingredients:

8 ounces fresh mushrooms (sliced)

1/4 cup sweet onions (finely diced)

2 garlic cloves (minced)

3 tablespoons butter

4 tablespoons gluten-free sweet rice flour

1 cup low sodium gluten-free chicken broth

1 cup light cream (or whole milk)

1/2 teaspoon salt

1/4 teaspoon pepper

fresh basil (sliced)

Directions:

1. Sauté mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat for about 3 minutes. Sprinkle gluten-free sweet rice flour over vegetables and stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.

2. Gradually stir in gluten-free chicken broth and stir to blend. Add cream or milk and continue to cook over medium heat until soup thickens. Season with salt and pepper to taste. Sprinkle basil over the top, if using, and serve.

Bon Appetit!