CREAM OF MUSHROOM SOUP

Ingredients

• 4 cups (1 L) chicken broth
• 2 tbsp salted butter
• 3 cups finely chopped assorted mushrooms
• 1/4 cup finely chopped onion
• 1/8 tsp salt
• 1/8 tsp freshly ground pepper
• 2 tbsp rice flour
• 1 tsp tarragon, crumbled
• 1/2 cup whipping cream

Directions

1. Heat broth to simmering; keep warm.
2. Melt butter in a Dutch oven over medium heat. Add mushrooms, onion, salt and pepper. Cook, stirring frequently, for 5 – 7 minutes or until liquid is evaporated.
3. Add rice flour and cook, stirring, for 1 minute.
4. Stir in hot broth, 1/2 cup at a time, stirring constantly after each addition. Add tarragon.
5. Bring to a boil, stirring frequently. Reduce heat and simmer, stirring frequently, until slightly thickened, about 20 minutes. Remove from heat.
6. Stir in cream. Serve immediately.