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Cream of Mushroom and White Bean Soup



Wonderful, warm, and satisfying. This soup will please even the pickiest of eaters. My husband had his buddies over the other day and second servings were requested. This soup would make a perfect meal if paired with a nice salad.



2 regular packages of white mushrooms, diced
2 cans of navy beans, or great northern beans
5 cloves of garlic, minced
2 tbsp. gluten free flour
2 tbsp. butter
2 c. heavy cream
2 cans chicken broth
½ c. brandy
1 tsp. black pepper
salt to taste
goat cheese or sour cream



In a medium saucepan, over medium heat, melt the butter and then add the flour. Cook the mixture until it bubbles, darkens in color, and becomes smooth. Add the heavy cream and the pepper and stir until the mixture thickens, and again becomes smooth. Add the garlic, the bandy, the chicken broth, and the beans, and remove from the heat. Add the mushrooms to the mixture, by now it should be cooled considerably. Transfer the mixture from the saucepan in small batches to the blender to process until smooth. After all of the mixture has been well blended, return it to a saucepan and place it back on the stovetop over medium low heat. Cook the soup for about thirty minutes, stirring frequently. Salt to taste. Remove from the heat and cool a couple of minutes before serving. Top with soft goat cheese or a dollop of sour cream. Enjoy!



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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!