Gluten-free "canned" Cream Of Mushroom Soup T-r-l

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 3 cups chopped portabella mushrooms or 3 cups cremini mushrooms
• 1 tablespoon butter
• 2 teaspoons sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried parsley
• 1/4 cup water
• 4 teaspoons tapioca flour
• 2 cups half-and-half

Recipe

• 1 makes approx 3 cups "condensed" mushroom soup which will work for most recipes calling for canned soup.
• 2 heat the butter on medium heat in a sauce pan.
• 3 add the mushrooms, and saute until cooked through.
• 4 add the sea salt, pepper, parsley.
• 5 cook and stir 1 minute more.
• 6 add the half and half.
• 7 allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.
• 8 cook and stir until thickened.