Cream of Mushroom for One

I'm the only one in my house that even likes Cream of Mushroom soup. I used to make a pot of it to share with a friend but she has moved away. So now I just make it for me. It was really easy to convert this recipe to gluten free. I think it actually tastes better. Sometimes when I used wheat flour, it had a grainy mouth feel to it. The new and improved recipe is made with tapioca flour and is smooth as silk. I might just have to double the batch next time. I make mine with white button mushrooms, garlic, onion, chicken stock and heavy cream. I like to see larger pieces of garlic in this soup but also like loads of flavor so I crush it a bit by laying the flat of the knife blade against the slices and hitting it really quick with the heel of my hand. You can also use the handle of the knife if you're not sure you want to hit the blade with your hand. The recipe adjusts as needed for your diet. I like the flavor from the butter but it's good with straight olive oil too. Once upon a time I used to use all butter. I prefer almond or coconut milk over soy when it comes to making it lactose free or dairy free. Vegans can add whatever milk or stock that they choose. Adding a cashew cream will make it a little thicker. I prefer mine to be a little thin but I'm including amounts for a thicker soup as well. Spoons at the ready.........

Gluten Free Cream of Mushroom Soup for One
Serves one

1-2 garlic cloves; thinly sliced and slightly crushed
1/2 small onion, minced
4-5 white button mushrooms, sliced very thin
1 teaspoon butter
1 teaspoon olive oil
1 Tablespoon tapioca flour (for thin soup) 2 Tablespoons (for thicker soup)
1/2 cup organic stock (I used chicken)
1/4 cup heavy cream
Salt and Pepper to taste