Low Carb Creamy Mushroom Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 144.4
- Total Fat: 13.9 g
- Cholesterol: 39.2 mg
- Sodium: 525.5 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.0 g
- Protein: 3.2 g
View full nutritional breakdown of Low Carb Creamy Mushroom Soup calories by ingredient
Introduction
This is a decadent, creamy, full flavor mushroom soup made with real ingredients. I found this when looking for low carb soups. Not for someone afraid of having fat in their diet. This is wonderful for those days when a bowl of soup is just what you want! This is a decadent, creamy, full flavor mushroom soup made with real ingredients. I found this when looking for low carb soups. Not for someone afraid of having fat in their diet. This is wonderful for those days when a bowl of soup is just what you want!Number of Servings: 6
Ingredients
-
16 oz. mushrooms, sliced
1 TBS fresh lemon juice
1 clove garlic, minced
2 TBS butter
1 TBS olive oil
2 cups chicken broth
1/2 tsp salt
1/4 tsp white or black pepper
1/2 cup cream (I use heavy whipping cream)
Directions
1- Preheat oven to 300F.
2- If you did not buy the mushrooms pre-sliced, wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake for about 1 hour or until they are completely cooked and the juice is thick and dark.
3- Set aside a few mushrooms for garnish and put the rest in the blender jar. Add the broth and blend until smooth (or leave a little chunky if you like it that way).
( OR, go ahead and place mushrooms and broth in a heavy saucepan and use a hand blender to blend until desired smoothness. )
In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes.
4- Keep a close eye on it and do not allow it to boil!
5- Pour into soup cups or bowls, garnish with reserved mushrooms and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user GLORIOUSHONOR.
2- If you did not buy the mushrooms pre-sliced, wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake for about 1 hour or until they are completely cooked and the juice is thick and dark.
3- Set aside a few mushrooms for garnish and put the rest in the blender jar. Add the broth and blend until smooth (or leave a little chunky if you like it that way).
( OR, go ahead and place mushrooms and broth in a heavy saucepan and use a hand blender to blend until desired smoothness. )
In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes.
4- Keep a close eye on it and do not allow it to boil!
5- Pour into soup cups or bowls, garnish with reserved mushrooms and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user GLORIOUSHONOR.
Member Ratings For This Recipe
-
MISSWISABUS
