Creamy Chicken and Mushroom Soup

Ingredients

2 tablespoons salted butter, ghee, or oil of choice 

½ yellow onion, diced

8 ounces mushrooms, diced 

2 teaspoons minced garlic 

2 tablespoons gluten-free flour blend or arrowroot powder (see note below) 

3 cups chicken broth 

½ cup heavy cream or coconut cream 

2 tablespoons spicy brown mustard 

1 tablespoon fresh lemon juice (about ½ small lemon)

1 tablespoon chopped fresh thyme 

½ teaspoon coarse sea salt 

¼ teaspoon ground black pepper 

3 cups shredded, cooked chicken 

1. Melt the butter in a soup pot over medium heat, then add the onion, mushrooms, and garlic. Cook, stirring occasionally, for 4 to 5 minutes, until the onion and mushrooms are slightly browned. 

2. Sprinkle the flour blend into the pot and whisk until it has been absorbed into the mushroom mixture. Pour in the broth 1 cup at a time, whisking constantly to smooth out any lumps. 

note: If using arrowroot powder, complete Step 1, then add all of the chicken broth to the pot, cover, and bring to a boil over medium-high heat. Meanwhile, whisk together the arrowroot powder and ¼ cup water, then stir the slurry into the boiling broth. Simmer for 1 to 2 minutes, until thickened, then reduce the heat to medium and proceed to Step 3.

3. To the pot, add the cream, mustard, lemon juice, thyme, salt, pepper, and chicken. Give the soup a stir and cook for about 5 minutes, until the chicken is warmed through, then serve.

Shopping List

FRESH PRODUCE 

Baby bella (aka cremini) mushrooms, 8 ounces (8 ounces whole) 

Garlic, minced 2 teaspoons

½ yellow onion

1 T Thyme, 9 sprigs 

MEAT/DAIRY 

2 T Butter, salted, 

Chicken 3 cups shredded 

LIQUID

Chicken broth--3 cups 

Extra-virgin olive oil, 1 tablespoon plus 2 teaspoons 

Spicy brown mustard, 2 tablespoons 

1/2 C Heavy cream, 6 fluid ounces

Lemon juice--1 Tablespoons

DRY GOODS

Gluten-free flour blend, 2 tablespoons 

SEASONINGS

sea salt 1/2 teaspoon

pepper 1/4 teaspoon