Cremini Mushroom Soup

Cremini Mushrom Soup

Serves 4

1 1/4 1-1/4tsp tsp (6 mL) pepper
2 2tsp tsp (10 mL) vegetable oil
12 12oz ozcremini (340 g)mushroommushrooms, sliced
1 1/4 1-1/4cups cups(300 mL) beef stock,

1 1large oniononions, chopped
4 4cloves garlic, minced
3/4 3/4tsp tsp (4 mL) dried thyme

2 tablespoons rice flour
1 1/2 1-1/2tsp tsp (7 mL) balsamic vinegar or red wine vinegar
2 2tbsp tbsp(25 mL) butter

1 can evaporated milk

Heat skillet to medium heat, add onion, garlic and thyme; cook, stirring occasionally, for about 5 minutes or until softened. Add mushrooms; cook, stirring, for about 8 minutes or until lightly browned. Sprinkle mixture with the rice flour and stir until well mixed. Pour in stock mixture, and balsamic vinegar; bring to boil, stirring to scrape up brown bits from bottom of pan. Simmer for about 5 minutes or until slightly thickened, stir in milk. Remove from heat; stir in butter until melted. Serve hot.