GOLDEN MUSHROOM SAUCE

8 ounces fresh mushrooms, sliced 1 stalk celery, minced 2 tablespoons onion, chopped, about 1 ounce 2 tablespoons butter 1 cup chicken broth 1/2 cup heavy cream 1 tablespoon low carb ketchup 2 tablespoons dry red or white wine 1/4 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard Salt and pepper, to taste 1/4 teaspoon xanthan gum In a large skillet, sauté the mushrooms, celery and onion in the butter until soft. Add the broth and cream; bring to a boil. Let the liquid reduce slightly. Blend in the tomato paste or ketchup, wine, Worcestershire sauce and mustard. Season to taste with salt and pepper. Lightly and gradually sprinkle the xanthan gum over the surface and briskly whisk in; cook until the sauce thickens. Makes about 1 cup or about 4 servings Do not freeze

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