NOTE

Growing up, I really had no appetite for cream broth soups. And I still don’t, except it became one of my favorite comfort food go-to’s during a time period when I was serving at an upscale dining restaurant in Madison.

Modifications

That being said, while I love butter, I still usually choose to replace cow cream with coconut cream or a different alternative.

Bacon is optional, and recommended for those who consume it. If not, a great alternative might be to add some marinated shiitake mushrooms on top at the end.

In order to make this recipe Gluten Free, I replace the wheat flour with Bob’s Redmill’s GF Flour Blend or tapioca starch.

Ancho chili powder is excellent, and when I don’t have it on my shelf, I use smoked paprika.

As a tribute to the restaurant I worked at, I love to top this soup with a 3 or 5 year older cheddar cheese (Hook’s for the win).

Finally, I prefer mushroom broth in this soup over chicken broth.

I know this is a lot of modifications, and at this point, it’s worth considering writing up a separate recipe.