Gluten-Free "Canned" Cream Of Mushroom Soup T-R-L - cooking recipe

Ingredients

3 cups chopped portabella mushrooms or 3 cups cremini mushrooms
1 tablespoon butter
2 teaspoons sea salt
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/4 cup water
4 teaspoons tapioca flour
2 cups half-and-half

Preparation

MAKES APPROX 3 CUPS \"CONDENSED\" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.
Heat the butter on medium heat in a sauce pan.
Add the mushrooms, and saute until cooked through.
Add the sea salt, pepper, parsley.
Cook and stir 1 minute more.
Add the half and half.
Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.
Cook and stir until thickened.