Mushroom Base

2 cup Mushrooms chopped fine
1 cup Chicken Broth
1 Can Coconut Milk (13.66 oz can)
1/4 cup, chopped Onions
2 stalks Celery finely chopped
4 tbsp Butter
1 tsp Xanthan Gum (optional)

In a medium skillet, sauté 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 2 cup
Do not freeze

* If you have some xanthan gum on hand, you can very lightly sprinkle a little over the soup just as it starts to thicken and quickly stir it in, adding a little more if needed until the soup gets thick to your liking. You may need to let it stand a minute to let the xanthan gum start to work before adding more. I found that this addition helps to stabilize the soup. Another benefit of adding the thickener is that you won't have to reduce the broth and cream quite as much so you'll end up with more soup for no extra carbs.

Serving Size: 5

Number of Servings: 5

Recipe submitted by SparkPeople user SIMCYN.