Cream of Mushroom or Chicken Soup -- Low Carb & Wheat/Grain-Free

Below is my recipe for Cream of Mushroom OR Cream of Chicken Soup (depending on your preference). I created it last September for one of my casseroles. It is a delicious soup to eat as is or to use in place of canned cream of mushroom soup (or chicken) in recipes like the classic Green Bean Casserole many of us are use to making. It is wheat free and grain free and very simple to make. If you are going to use it to make Green Bean Casserole, you don't need to add the additional milk to the green bean casserole recipe...you can use it as is. The recipe and a couple photos are attached below. Enjoy!

Cream of Mushroom or Chicken Soup (Wheat/Grain-free)
(Makes approximately 1-1/2 cups of cream of chicken/mushroom soup)

Ingredients:

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

Directions:


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!

     

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