Cream of Mushroom Soup

5 cups sliced, fresh mushrooms *
1 stalk celery - chopped
1/2 cup chopped onion
3 tablespoons butter
1 1/2 cup chicken broth
1 cup cup heavy cream
Salt and pepper to taste (1/4 tsp each)
1/8 tsp. dried thyme
1 tbsp (more or less) of Xanathan Gum to thicken **
1 tbsp sherry (optional)

In a large heavy saucepan, sauté the mushrooms, broth, onion and thyme until tender, about 10 to 15 minutes.

To the above mushrooms & broth add the butter, thickening agent, salt, pepper, heavy cream.

Bring soup to a boil and cook until thickened. Adjust seasonings to taste and add sherry if desired.

Makes about 6 cups

NOTES:

Prep time: Approximately 20 minutes
Cook time: Approximately 30 minutes
Ready in: Approximately 50 minutes

This makes a very rich, tasty soup or sauce that would be nice over all kinds of things, like chicken, meatballs, fish, vegetables etc.

After adding the cream, make sure you simmer it long enough so that the cream is no longer white and takes on the light brownish color of the mushrooms.

* Vary the amount of mushrooms depending on your personal carb restriction. If you can afford the carbs, a few more mushrooms would be even better.

* * Use your normal LC thickening agent if neccessary.

I usually make double or triple this recipe. It's sooo good. My family won't eat canned mushroom soup anymore.