oil for frying
1 cup chopped onion
2 TB chopped garlic
6 large Portabello mushrooms, coarsely chopped
2 large Portabello mushrooms, finely chopped
6 cups vegetable broth
1 1/2 tsp thyme
3/4 cup GF flour
3/4 cup oil
1 1/2 tsp salt
1 1/2 tsp pepper
1 TB parsley
3 cups Ripple
1. In medium pot, saute onion & garlic in oil. Add 6 chopped mushrooms, broth, & thyme; simmer until mushrooms are soft, about 10 minutes.
2. In another larger pot, heat 3/4 cup oil. Saute 2 mushrooms until softened. Stir in flour until a paste is formed. Stir in Ripple.
3. Puree onion mixture in batches & add to Ripple mixture with salt, pepper, & parsley. Heat through & serve.
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