Cream of Mushroom Soup (free of the top 8 allergens, and then some)

Someone asked for mushroom soup brands without msg in them, and I said I have a good cream of soup recipe. She asked for it, and I thought, hey, I'll try my hand at making a Cream of Mushroom soup. It worked out! This was my first try at making my own recipe for something like this, as I hate to waste food. My first inclination was to use Arrowroot Powder for the thickener, but I've read that it doesn't work when heated to higher temps, so that probably wasn't the best idea. I thought about using Coconut Flour, but that can be a little grainy sometimes, and I didn't want that consistency for my soup. Then I realized, I'd just bought Tapioca Starch! That's a thickener as well, and it should be stable at higher temps. It worked, and was amazingly delicous.

(There is a picture, but my card uploader thingymajig decided not to work. Pics when it's functional)

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.