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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Creamy Mushroom Soup
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Ingredients:
- 16 oz fresh mushrooms, sliced
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cream
Preheat oven to 300°F
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.
Set aside a few mushrooms for garnish and put the rest
in the blender jar. Add the broth and blend until smooth.
In a heavy saucepan, heat the soup for about 5 minutes;
add the cream and cook and stir for an additional 5 minutes.
Do not allow it to boil!
Pour into soup cups or bowls, garnish with reserved
mushrooms and serve.
Makes 6 servings. 4.5 net grams of carbohydrate per serving.
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