2 pounds fresh mushrooms, cleaned and finely chopped
3 cups finely chopped onion
2 cups finely chopped celery
1/2 cup butter
1 1/4 cups potato flour
1 teaspoon salt
1 teaspoon black pepper
6 cups chicken broth (gluten free)
6 cups milk

In large saucepan, sauté mushrooms, onion and celery in butter until tender. Stir in potato flour, salt and pepper. Remove from heat and add 2 cups broth; stir until smooth. Return to heat and gradually add remaining broth and milk, stirring constantly. Cook until slightly thickened, stirring to prevent scorching. Do not boil. Allow to cool for several hours if freezing for later use. Freeze in two-cup quantities as substitute for can of condensed cream of mushroom soup in casseroles and other dishes. Soup will be thin and lumpy after thawing, but it can be whisked to make smooth. It will thicken during baking.

Servings: 12. Serving size: 1 cup. Per serving: 257 calories, 9.6 g protein, 11.6 g fat, 29 g carbohydrates, 3.8 g dietary fiber, 624 mg sodium, 10.6 g sugars, 32 mg cholesterol

Janette Fowler, Deaf Smith Electric Cooperative

Cook’s Tip: This can be made dairy free by substituting margarine for butter and broth for milk.