Gluten Free Condensed Cream of Mushroom Soup

The original recipe for this came from Once A Month Mom.  I changed a couple of little things, but not too much.

Ingredients:

2 Tbsp Olive Oil
1 tsp minced garlic (jarred), or 2 garlic cloves
1/2 a small onion, chopped
3/4 cup mushrooms, chopped
1/4 cup butter
1/4 cup Bob's Red Mill All Purpose Gluten Free Flour
1 cup milk
3/4 cup water (or broth)
1/4 tsp salt
1/4 tsp pepper

1. Saute garlic, onion and mushrooms in olive oil until tender.
2. In a small saucepan, melt butter over medium heat.  Whisk in flour and cook for 2 minutes.
3. Add milk and water to flour mixture.  Add in sauteed garlic, onion and mushrooms.
4. Add salt and pepper.
5. Bring to a boil.  Reduce heat and simmer until desired consistency is reached.

Variation:

Cream of Celery Soup:

Replace 3/4 cup mushrooms with 1/2 cup chopped celery.

Cream of Chicken Soup:

Replace 3/4 cup mushrooms with 1/2 cup cooked, diced chicken.

This recipe is thick.  It is equal to a regular can of condensed soup.  You can use it in place of canned soup in recipes.

I have used the cream of celery soup in a recipe, and it was wonderful.