Gluten Free Cream of Mushroom Soup

In a large saucepan, heat butter over medium-high heat. Add mushrooms, onion, and garlic to the pan. Saute them until mushrooms and onions are tender. In a medium mixing bowl, whisk 1 can broth and gluten free flour until smooth. Add broth mixture to the pan and stir until combined. Stir in remaining can of broth. Bring to a boil. Reduce heat to low and stir in heavy cream. Simmer uncovered for 10-15 minutes, stirring often. Continue to stir until thick. Remove pan from the heat and add salt and pepper to taste. Let soup cool for 10 minutes before serving. Store in refrigerator in airtight container for up to 3 days or freeze up to 3 months. Note: This soup is great for recipes like casseroles that call for cream of mushroom soup. If you’re using this soup in a casserole, omit 1 can of broth. (I used this in the Texas Hashbrown Casserole!)