Mary's Free of Everything Cream of Mushroom Soup
1 8 oz package mushrooms, cleaned & finely chopped
4 Tbsp butter/coconut oil/ghee/safe butter (I used Earth Balance shortening sticks)
4 cups chicken broth
1 can Coconut Milk (not light!) or whole milk
1 tsp salt
1/8 tsp pepper
4-5 Tbsp Tapioca Starch or Flour
Sautee mushrooms in the butter.
Add 3 c broth and coconut milk to the mushrooms.
In separate bowl, whip 1 cup broth with the flour/starch.
Slowly add starch mixture to pan, stirring.
Add salt & pepper to taste.
Heat until almost bubbling, then remove from heat.