Melt butter in a large soup pot over medium-high heat.
Add onions, mushrooms and thyme.
Cook 10 minutes, until mushroom pieces are lightly browned.
Process the mushroom onion mixture in food processor to obtain a course ground. Return mixture to soup pot.
Add Xanthan Gum into chicken broth. Mix well.
Add chicken broth and cream and shredded Havarti Dill.
Add salt and pepper to suit your taste buds.
Reduce heat; simmer 10 minutes.
Xanthan Gum is a plant-based thickening and stabilizing agent. It should be used sparingly. The heavy cream thickens the stock up some. I wanted it thicker so I could use the soup in a Green Bean Casserole. I wouldn't use more than 3/4 teaspoon for this reciped
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 172 (78%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||26 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 68.1mg||21 %|
|Sodium 58mg||2 %|
|Potassium 328.3mg||9 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.7g|
|Protein 8g||11 %|
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Calories per serving: 221
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