Cream of Shiitake Mushroom Soup

Adapted from:

1/2 lb. Hungry Bear Farm log cultivated shiitake mushrooms, chopped

1/2 stick butter

1 small spring onion chopped 

1-2 garlic scapes

2 tablespoons rice flour 

1/2 teaspoon Better Than Bullion Vegetable Base, dissolved in 2 of cups boiling water

1/2 cup heavy cream

1/2 teaspoon Hungry Bear Farm Garlic Salt

dash of ground pepper

fresh parsley

Sauté the onion in the butter for about two minutes (until the onions become translucent). Toss in the mushrooms, the scapes and the garlic salt. Continue to sauté until the mushrooms just begin to brown. Pour in the veggie broth made with the Better Than Bullion and bring to a simmer. As the mushroom and broth mixture simmer, slowly whisk in the rice flour. Remove from the heat stir in the cream. Top with chopped parsley and a dash of ground pepper. Serve immediately.