Cream of Mushroom Soup-Cream of Chicken Soup

Cream of Mushroom Soup
8 small mushrooms
1 stalk celery, chopped
2 tablespoons onion, chopped
2 tablespoons butter
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
Xanthan gum, optional

In a medium skillet, saute the mushrooms, celery and onion in the butter until soft. Add the broth and cream. Bring to a boil, then turn down the heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn't boil over. Season to taste. Makes about 1 cup * If you have some xanthan gum on hand, you can very lightly sprinkle a little over the soup.

Cream of Chicken Soup
1/4 cup butter
1 small onion, diced, 2 1/2 ounces
2 stalks celery, diced, 4 ounces
1 small carrot, diced, 2 ounces
1/2 cup plus 1 tablespoon lc flour
2 cups chicken broth, preferably homemade
1 cup heavy cream
2 cups diced, cooked chicken
Salt and pepper, to taste
3 tablespoons fresh parsley, chopped


In a large pot, sauté the onion, celery and carrots in the butter until very tender, about 10 minutes. Stir in the flour and mix until no dry flour remains. Stir in the broth and the cream; bring to a boil, stirring constantly until thickened. Add the chicken, seasonings, parsley.

Makes about 6 servings