Cream of Mushroom Soup
CarbsPerServing:44 total recipe
8 ounces mushroom -- white button, finely chopped
1/4 cup chopped onion -- finely chopped
2 stalks celery -- finely chopped
4 tablespoons butter
2 cups heavy cream
2 cans chicken stock
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper -- to taste
How to Prepare:
In a large saucepan, melt butter over medium heat. Add finely diced veggies and saute, stiring occasionally, for about 5 minutes or until they wilt.Add in the flour and stir well. Let cook, stiring, for about 1 minute, then pour in the chicken stock and cream, whisking constantly.Bring to a simmer and cook about 5 minutes, whisking occasionally. **This makes about 6 cups. If youâre going to use it strictly as a soup, cut the cream back to ¸ cup and increase the chicken stock by 1 can.
**You can also increase the flour to ¹ cup (an additional 11g carbs) to get a thicker soup OR use 1T guar gum in place of the flour. If you use the gum ödonât blend it in w/the cooked veggies. Mix with ¸ cup stock before adding.
(can be used in recipes calling for canned soup, too)
NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.