Cream of Mushroom Soup (Gluten Free)

I just got an email from my from my friend Joan, the one that had been David school bus driver for many years. She was all excited about the Chicken Pot Pie recipe until she came to the part about the canned Cream of Mushroom Soup, which people on GF diets can't eat. I felt bad so I started Googling and found the following. So perhaps those who must eat Gluten Free maybe you can make this soup and incorporate it into the Chicken Pot Pie. I'll leave it to you to figure out how to do it.

Debbie

P.S. - Also I had forgotten, I had added some sauteed fresh mushrooms too, to the pot pie.

Cream of Mushroom Soup
revised from More from the Gluten Free Gourmet - pg.204

One can 10-ounce cut mushrooms (or approx 2 cups fresh cut mushrooms)
4 tablespoons sweet rice flour*
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (white preferred)
4 cups chicken broth*
1 teaspoon onion powder
1/2 teaspoon garlic powder
One 12-ounce can evaporated milk or non-dairy liquid
* these products available from El Peto

Drain the mushrooms, reserving liquid. Blend pieces in a blender. Pour the blended mushrooms into a large saucepan. Add the flour, salt and pepper. Slowly stir in the reserved liquid and the chicken broth. Add the onion and garlic powders. Cook for a short while and then add the evaporated milk. Cook over medium heat, stirring constantly, until thickened slightly to a thin cream soup texture. Serve warm.
Makes 6 servings.
Website it is from: http://www.elpeto.com/s-recipes.html

Hodgepodge reader Rita Bennett sends along the following: "I used about 2 lbs fresh mushrooms and upped the other ingredients and put it all into a crock pot for about 6 hours..How delicious!! Thanks for the recipe!!"