Begin by melting the butter in a medium sized soup pot over medium heat. Once melted, add the onions and cook for a few minutes until they begin to soften, stirring often. Add the mushrooms and a pinch of salt and freshly ground pepper. You can use white but I prefer crimini because they have a fuller flavor. Continue cooking until the veggies are soft and golden. Add the almond flour and allow to cook for 2 or 3 minutes, stirring into the veggies. Add the tomato paste and a splash of the broth to loosen things up a bit. Turn the heat down to low and stir the tomato paste into the mixture until well combined and caramelized. Add the broth and stir. Let the soup cook on the lowest setting for 15 minutes, stirring every few minutes to be sure nothing is sticking to the bottom of the pot. The soup should begin to thicken up nicely. Whisk in the xanthan gum and cook and additional 5 to 10 minutes until the soup has thickened to almost a condensed consistency. Turn off the heat.Using a hand blender, blend the soup until it is fully pureed. This will thicken the soup even further. Place in jars and allow to cool before putting it in the fridge to sit overnight. This made me 2 jars of soup. Here are some ideas for how to use it in your recipes:Make a ragu with ground beef or pork: Simply brown up the meat with some onions and add a cup of the soup along with a 1/2 cup of crushed tomatoes and your favorite spices. Sear some pork chops and top them with some soup and bake in the oven until the pork chops are cooked to your liking.Add a jar to a pot with some cream or milk and diced rotisserie chicken and simmer for a mushroom chicken soup.Substitute it for regular condensed mushroom soup in a green bean casserole for a side dish that is rocking with umami. Anything that calls for the regular mushroom soup and be replaced by this gorgeous golden mushroom fabulousness. It has way more flavor and is sure to be a big hit with your loved ones!The soup will be fine for about 5 days in the fridge.Enjoy!