Marvelous Mushroom Soup

So time to share another of my favorite recipes. This was given to me by a coworker, broken down and tweaked to a gluten-free recipe here is what I have to show for the work!

Marvelous Mushroom Soup

6 tbsp Butter divided
2 pkg fresh mushrooms chopped - blends can vary  (I mix portobello, shitake, oyster and white mushrooms depending on what I have in fridge)
1/2 onion chopped
1 stalk celery chopped
1 clove minced garlic (optional)
3 cubes boullion
3 cups water (can sub 3 cups mushroom, beef or vegetable broth for boullion and water)
3 cups milk
8 tbsp gluten-free flour
Salt and pepper to taste

Melt 2 tbsp butter in a saucepan and add chopped veggies. Saute uncovered for 5 mins.

Dissolve boulloin cubes in water (or add 3 cups preferred broth) and add to sauce pan. Simmer uncovered 10 mins.

In a pot melt remaining butter on medium high heat.

Once melted add flour all at once while whisking to make roux. When butter flour mix starts to thin and bubble, reduce heat to low and cut back on whisking.

Cook until you smell a toasty aroma, then cook 2 more minutes stirring occasionally.

Once the roux is finished, add milk, salt and pepper to the pot. Cook until thickened and then add mushroom mixture from the saucepan.