A flavorful gluten free soup!

Ingredients

• 3 cups Portobello mushrooms, cleaned and chopped
• 1 T dry sherry or red wine
• ½ tsp nutmeg
• 2 T olive oil
• 2 T butter
• 3 T gluten-free flour
• 3 1/2 cups gluten-free chicken broth
• 1 clove of garlic, minced
• 1/2 cup whipping cream (or dairy-free alternative)
• 1 cup milk (or dairy-free alternative)
• 2 tsp onion GF powder
• 1 tsp salt

Directions

Melt 1 T butter in saucepan and sauté chopped mushrooms until tender. Add nutmeg and sherry or wine; set aside. In a stockpot, on medium heat, melt 1 T butter and heat olive oil. Whisk in flour to form a paste. Add garlic and continue to whisk for another minute. Add chicken broth, continuing to whisk until mixture is smooth and creamy. Add mushrooms, cream, milk and seasonings; combine well. Cool slightly. Put mixture into blender or food processor and pulse in small batches until soup is a desired consistency. Serve warm, or cool completely and freeze.