Creamy Mushroom Soup
5.2g
Net Carbs
4.8g
Protein
19.8g
Fat
1.0g
Fiber
211
Calories
Cooking tip: Tough week ahead? Make this soup in advance, freeze it in a container, and then reheat in a pot over the stovetop with a splash of water.
Ingredients:
- 4 tablespoons chopped Shallots
- 1 teaspoon leaf Dried Thyme Leaves
- 22 fluid ounces Tap Water
- 1 cup Heavy Cream
- 2 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 2 tablespoons Extra Virgin Olive Oil
- 20 ounces Mushroom Pieces and Stems
- 1 tablespoon Fresh Lemon Juice
Directions:
- Heat oil in a large soup pot over medium-high heat. Add shallots, sliced mushrooms and thyme. Cook 10 minutes, until mushrooms are lightly browned.
- Add chicken broth, bring to a simmer, reduce heat and continue to simmer 10 minutes.
- Remove from heat; add cream. Purée in batches in a blender. Return soup to pot; add salt and pepper to taste. Stir in lemon juice before serving. Each serving is about 1 cup.
Note: recipe was tested and edited August 2023
