Cream of Mushroom or Chicken Soup (Wheat/Grain-free)
(Makes approximately 1-1/2 cups of cream of chicken/mushroom soup)
2 tablespoons unsalted butter
8 oz mushrooms, diced (or 1/2 to 2/3 cup finely minced cooked chicken for cream of chicken)
1/4 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon xanthum gum (slightly more if you want thicker soup)
3/4 cup chicken stock
3/4 cup half-n-half or heavy cream
Dash tamari sauce, optional
Melt butter in a medium saucepan over medium heat. Stir in mushrooms, salt and pepper. Cook until mushrooms have released their moisture, about 8-10 minutes. Stir in chicken stock and half-n-half or cream and when the mixture is hot, sprinkle xanthum gum across the surface, whisking until well blended into the soup. Simmer uncovered until soup is thick and reduced, about 10-15 minutes, stirring frequently. When the soup is the thickness you desire, remove from heat. Stir in optional dash of tamari. The soup can be eaten as is or used as a substitution for canned creamed soups. If you want it thicker, more like the condensed canned soups, add a tiny more xanthum gum while simmering.
*Note: Can be used as is without diluting in recipes calling for cream of mushroom or chicken soup. To make thicker for using in casseroles, add 1 to 2 ounces brick style cream cheese to pan after the moisture is cooked out of mushrooms, and whisk until cream cheese is softened and melted before adding chicken stock and cream; whisk vigorously to blend. Then, when soup is hot, add xanthum gum per instructions above.
**Additional Note: In the photo above, I added about 1/4 cup finely diced chicken breast to my cream of mushroom soup as it was simmering (so I actually made cream of mushroom/chicken soup). You could easily substitute any other item such as small cooked broccoli florets to make cream of broccoli, etc. or make any type of "cream of whatever" soup. The possibilities are endless. Hope this helps you recreate some of your old favorites!