Ingredients

4 – 5 cups mushrooms
1 1/2 cups vegetable broth
1/2 cup chopped
1/8 teaspoon dried thyme
3 tablespoon butter
3 tablespoon rice flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup lactose free milk
1 tablespoon sherry wine

Cooking Instructions

1. Dice Mushrooms
2. In saucepan, cook mushrooms, broth and thyme until mushrooms are tender.
3. Using emulsion blender, blend mixture leaving some chunks of mushrooms
4. In saucepan, melt the butter, and whisk the flour until smooth.
5. Add flour mixture to mushroom pot add salt and pepper, and milk. Stirring consistently, bring to a boil and cook until thickened.
6. Ladle to Rubbermaid containers and freeze.
 
 
 "Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)