1/2 - 1 cup chopped mushrooms (depending on how much you like)
3 Tablespoon sweet rice flour*
3 Tablespoon extra light virgin olive oil
3/4 cup chicken broth
1/4 cup hemp milk
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 tespoon dried basil
Salt and Pepper to taste
Saute the mushrooms in the 1 tablespoon of oil. Set aside.
Heat the 3 tbsp olive oil over medium heat and add the sweet rice flour. Stir the flour until it has abosrbed the oil. Cook for 1 minute. Add the chicken broth a little at a time, constantly stirring and adding a little more chicken broth until all of it is added. (*Note that at first the flour absorbs the broth and forms a ball. However, as you keep adding liquid it will expand and loosen up.) After all the chicken broth has been added, slowly add the milk. The mixture will be thick. Stir in the mushrooms, onion powder, thyme, basil, and salt and pepper. Let in cool and store in an airtight container. Refrigerate for up to four days.
- If you are going to use the cream of mushroom in the crockpot, I like to increase the flour to 5 tablespoons.
- For cream of celery- add celery instead of mushrooms. For cream of chicken- you can add small pieces of finely chopped chicken.
- I have also tried using Better Batter Flour in the place of sweet rice flour and it worked out fine.
Note about roux: I have included a link from one of my favorite gluten free websites. It has a video that is extremely helpful in showing you how to make a roux. It lets you see what your flour should look like as you add the liquid.