Cream of Mushroom Soup

GFCFSF

1 8oz package fresh mushrooms, chopped
1/4 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
2 1/2 cups unsweetened hemp milk (room temperature)
2 teaspoons worcestershire sauce
2 tablespoons sweet rice flour
salt and pepper to taste

Place olive oil in large skillet. Add mushrooms, onion and garlic. Saute over medium-high heat until tender.

Add hemp milk, worcestershire sauce and flour. Whisk well to remove lumps. Reduce heat and simmer to thicken.

Makes about 2 1/2 cups of soup.

Taken from Chrissy @ Spectrumhope.blogspot.com