A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cream of Mushroom Soup (Low Carb Version)
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- #14013
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 ounces sliced fresh mushrooms
3 tablespoons butter
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/8 teaspoon white pepper
1/2 cup prepared chicken bouillon
1/2 cup prepared beef bouillon
1 cup heavy cream
2 teaspoons notStarch or cornstarch if you don't mind carbs
directions
Saute mushrooms in butter until done. Add sage, thyme and pepper. Mix well.
Put mushroom mixture, including juices, and all remaining ingredients except notStarch in your blender/food processor. Whirl around until mushrooms are chopped fine.
Put soup on the stove over med heat. Add notStarch and cook until hot and thick.
added by
recipetester
nutrition data
613 calories, 62 grams fat, 12 grams carbohydrates, 5 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 20, 2010
This soup was very yummy, but it didn't thicken for me. I called my mother for help, and she suggested that I should have whisked the cornstarch into a bit of cold water first, then into a bit of the hot liquid, then finally into the soup. She said this helps cook the cornstarch fully, which helps thicken it. Other note, I had used my food processor to slice my mushrooms (used fresh), and so they were already in small pieces and I didn't need to put the mixture in the blender/processor before heating. I just whisked the liquids together, stirred in the mushrooms, and kept whisking until all the cornstarch was blended in. Thanks for the recipe; I've never made homemade mushroom soup before but had a big bag of mushrooms given to me!