The recipe is based on the food sensitivity elimination diet we are doing, and uses up the safe chicken base created from the Crock Pot Chicken recipe. If you don't start with the chicken, it might be difficult to find an elimination-diet-friendly chicken broth or stock, so you may need to wait until you have finished the diet first.
2 cups chicken broth (from crock pot chicken recipe)
4-6 cups fresh mushrooms, half chopped very fine, the other half sliced into bite-size pieces.
1/4 cup finely diced onions
1/2 cup full-fat coconut milk (use whole milk if dairy allowed)
In a medium pot, cook mushrooms in a tablespoon either of skimmed fat from the cooled chicken drippings or olive oil, until water is mostly evaporated
Add onions and cook until starting to brown
Add chicken broth and cook for 10 minutes
Remove from heat, let sit 5 minutes, then whisk in milk
If casein is allowed, top with a light shredding of Parmesan cheese.