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-   -   Cream of Mushroom Soup (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/743400-cream-mushroom-soup.html)

nekkidfish 10-28-2011 11:58 PM

Cream of Mushroom Soup
 
While Mom was here, we went to a local diner, and she ordered their cream of mushroom soup. It was soooooo creamy and delish! :love:

Of course, they don't share their recipes. They have a lady that makes all of their soups each morning. :notwrthy:

Anyhoo, does anyone have a good, real creamy rich recipe they'd like to share?

HUGz! Jules

Nigel 10-29-2011 09:55 AM

I found this one on here. I haven't made it, but I'm sure others have.

DOTTIE'S CREAM OF MUSHROOM SOUP

8 small mushrooms, chopped, 3 ounces
1 stalk celery, chopped
2 tablespoons onion, chopped, about 1 ounce
2 tablespoons butter
1/2 cup chicken broth
3/4 cup heavy cream
Salt & pepper, to taste
Xanthan gum, optional*

In a medium skillet, sauté the mushrooms, celery and onion in the butter until soft. Add the broth; bring to a boil. Let liquid reduce by half, then stir in the cream. Bring back to a boil. Turn down heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn't boil over. Season to taste.

Makes about 1 cup

nekkidfish 10-29-2011 12:18 PM

Thanks NIgel.

HUGz! Jules

Barbo 10-29-2011 04:11 PM

Mushroom Soup
Tricia’s Recipe:

Large package baby ‘Bella mushrooms (CostCo)
24 oz.
1 large onion, chopped
Sauté in lots of butter
Add:
1-quart chicken broth
Cook on simmer for 15 –20 minutes
Immersion blender until smooth (I use Vita Mixer now)
Add:
1 tsp. salt or to taste
¼ tsp. cayenne pepper
Lemon juice (this is to cut the sweetness of onion/mushroom)
This is the thickest soup. I add cream to the VitaMixer until
it's just right. Taste for seasonings.

Variation:
Cream of soup just add some cream

nekkidfish 10-29-2011 04:18 PM

That one looks good too ... with lots of cream! ;)

HUGz! Jules

Tilly 10-29-2011 05:19 PM

These sound so good, especially this time of year, but does anyone have a carb count on both of them?

makrida 10-29-2011 05:23 PM

Market St Cafe in Celebration Florida do the best mushroom soup ever !

Soobee 10-30-2011 05:56 AM

Here are 3 more recipes I have in my files from Cleo, Linda Sue, and Birgit.
Cream of Mushroom Bacon Soup Cleo
4 cups heavy white cream
4 cups organic chicken broth
1 cup shredded Parmesan cheese
6 cups sliced mushrooms
1 cup chopped, cooked bacon
1 Tbsp. dried parsley
1 tsp. salt
1 tsp. pepper
½ tsp. thyme
½ cup chopped red bell pepper
1 bunch green onions, chopped (about 1 cup)
2 Tbsp. butter
4 cloves garlic
Heat skillet with butter until bubbly. Add garlic to pan and cook until fragrant, about a minute. Remove from heat. Add all ingredients to a 6-quart crock pot. Cook for 4 to 6 hours on low until soup is slightly thicker and frothy. Make sure not to overcook or cook at too high a head or the cream will separate. Keep it low and not too slow.
Beefy Mushroom Soup Linda
2 pounds ground beef
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
16 ounces fresh mushrooms, sliced
15 ounces canned pumpkin *
14 ounce can beef broth or 2 cups homemade beef broth
2 cups chicken broth
1 teaspoon beef bouillon granules
1/2 cup heavy cream
1/2 cup dry white wine or water
1-2 teaspoons salt, or to taste
1/4 teaspoon pepper
In a 6-8 quart pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. If using canned broth, add water to make 2 cups. Add the pumpkin to the ground beef mixture; blend well then add the broth and bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine or water; simmer 10-15 minutes longer. Adjust the seasoning, if needed.
Condensed Cream of Mushroom Soup Birgit
2 tbs. of unsalted butter
1/4 cup of finely minced onion
1/4 cup of finely minced celery
1 (6.5 ounce) can of sliced mushrooms, drained, and finely minced
1 teaspoon of salt
1.5 - 2 tsp. of guar gum (made into a slurry with some stock
3 cups of chicken broth
1 cup half and half or heavy cream with water
Melt the butter in a large skillet and saute the onion and celery over medium heat until tender but not browned. Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes. Add the stock and let it come to a boil. Slowly add the gum slurry/paste and whisk constantly until it thickens. Add the half and half and let it warm through. The recipe makes about a quart, or roughly enough to equal about 4 cans.

Tilly 10-30-2011 02:19 PM

Birgit, if you see this or anyone else? Do you think the condensed recipe can be frozen? That is a LOT of condensed cream of mushroom soup. I would love to be able to freeze it in 4 cup containers. thank you

whipper75229 10-30-2011 05:02 PM

Linda Sue has a few on her site:
Welcome to Genaw.com

nekkidfish 10-30-2011 06:51 PM

I'm soooo stoopid! I bought a ton of mushrooms today to make a big pot ... not thinking about it being a cream based soup that won't freeze well. :o

Now, can I freeze the extra mushrooms?

HUGz! Jules

buttoni 10-30-2011 07:11 PM

I have used Dottie's Mushroom Soup for Recipes version on Linda's site for some time and am quite fond of it. I've have actually had pretty good luck freezing it, too. The cream does separate during freezing, but it always smooths out for me when defrosted and reheated in recipes with meat and veggies. I wouldn't freeze it if I planned on eating it just as a soup, however.

Tilly 10-31-2011 03:10 AM

I wonder if it could be made without the heavy cream, freeze, then after thawing add it in? This is last thing added and it is only heated with the soup, not cooked in.

RVcook 10-31-2011 10:26 AM

Lightly cooked, sliced (or chopped) mushrooms can be frozen successfully. I buy them when on sale, clean, slice and saute until all the water is evaporated. Place them on a cookie sheet and freeze until solid. Bang off the cookie sheet, measure out desirable portions and package for long term storage (I use by foodsaver to seal in bags). They keep wonderfully this way!

Tilly: I definitely think that making the soup 'base' and adding the cream later would work. If Birgit's recipe makes about 4 cans, I would divide the base into 4 portions for the freezer and then just add 1/4 cup of cream or milk to the defrosted product.

rosethorns 10-31-2011 11:56 AM

I make everthing up to the cream. I then freeze it and add cream when I'm going to eat it.


I don't think Linda's Beefy mushroom gets enough Yahoo time. I make her soup a lot and freeze it. It's the best Beefy Mushroom I've ever tasted. I'm a soup lover. :)

Sometimes I change it up and put sausage in with beef. If you haven't tried it , give it a go . YUMMY!!!!

buttoni 10-31-2011 04:46 PM

That's a good idea holding out the cream and adding that after defrosting. I'll have to try that on my next batch.

Phos4us 11-04-2011 09:58 AM

I'm a bit late to this thread, but yes, you can either freeze the mushrooms, lightly cooked, or make the soup up to the cream and freeze, then add the cream after defrosting.

Having said that however, I have frozen cream based soups before, especially when they aren't all that chunky and it has worked just fine. If there is any separation, a quick whizz in the blender has solved that problem. The guar gum seems to be fairly good at pulling it all back together cohesively again!

debkeversole 01-01-2012 01:22 PM

subscribing :hiya:

Tilly 01-01-2012 01:37 PM

Quote:

Originally Posted by RVcook (Post 15136961)
Lightly cooked, sliced (or chopped) mushrooms can be frozen successfully. I buy them when on sale, clean, slice and saute until all the water is evaporated. Place them on a cookie sheet and freeze until solid. Bang off the cookie sheet, measure out desirable portions and package for long term storage (I use by foodsaver to seal in bags). They keep wonderfully this way!

Tilly: I definitely think that making the soup 'base' and adding the cream later would work. If Birgit's recipe makes about 4 cans, I would divide the base into 4 portions for the freezer and then just add 1/4 cup of cream or milk to the defrosted product.

I never knew that. I thought mushrooms could not be frozen. Wow, I will have to try this sometime. I also never knew they went on sale.

RVcook 01-01-2012 02:21 PM

Quote:

Originally Posted by Tilly (Post 15287976)
I never knew that. I thought mushrooms could not be frozen. Wow, I will have to try this sometime. I also never knew they went on sale.

Raw mushrooms do not freeze well...think little rubber slices... But, cooked mushrooms freeze great.

Fresh mushrooms don't go on sale that often, but every once in a while they do and that is the time to stock up!

Tilly 01-01-2012 04:18 PM

Quote:

Originally Posted by RVcook (Post 15288092)
Raw mushrooms do not freeze well...think little rubber slices... But, cooked mushrooms freeze great.

Fresh mushrooms don't go on sale that often, but every once in a while they do and that is the time to stock up!

Thanks for the tips. I will keep an eye out on the sales inserts for mushrooms, now.

tracker1 03-10-2013 04:15 PM

Freezing it...
 
I know this is an old thread, but going with a paleo approach, I'm trying to cut back on dairy as well as carbs... I still do cream in my mushroom soup, but much more broth and mushrooms than most.

Half an onion diced.
About 2# of mushrooms, half sliced, half diced, mixed variety, usually half button half other.
2QT beef broth
1.5 cup water

Bring to a simmer and let role for about an hour...
Stir in 1qt heavy cream

stir in pinches of glucomannan powder to thicken to desired consistency.

If you want to freeze it, I'd mix in the gluc. first, and freeze without the cream.

Strawberry 03-10-2013 09:08 PM

I have frozen cream based soups without any problems.

webcrystal 10-23-2014 09:58 AM

I know this is an old thread but has anyone made the beef one by linda that has the pumpkin in it? just curious as to how that would taste?

Jakelilydad 10-24-2014 10:24 AM

Last year for New Year's Eve, I made the following Cooks Illustrated recipe for Cream Of Mushroom Soup. Seriously good, although I am not sure of the carb count.

Creamy Mushroom Soup

Makes 8 cups, serving 6 to 8

To make sure that the soup has a fine, velvety texture, puree it hot off the stove, but do not fill the blender jar more than halfway, as the hot liquid may cause the lid to pop off the jar.

ingredients
•6 tablespoons unsalted butter
•6 large shallots , minced (about 3/4 cup)
•2 small cloves garlic , minced (about 1 1/2 teaspoons)
•1/2 teaspoon ground nutmeg , freshly grated
•2 pounds white button mushrooms , wiped clean and sliced 1/4 inch thick
•3 1/2 cups chicken stock or canned low-sodium chicken broth
•4 cups hot water
•1/2 ounce dried porcini mushrooms , rinsed well
•1/3 cup dry sherry or Madeira
•1 cup heavy cream
•2 teaspoons lemon juice from 1 lemon
•Table salt and ground black pepper
Sauteed Wild Mushroom Garnish (optional):
• 2 tablespoons unsalted butter
• 8 ounces shiitake mushrooms or chanterelle, oyster, or cremini mushrooms, stems trimmed and discarded, mushrooms wiped clean and sliced thin
• Table salt and ground black pepper

directions

1. Melt butter in large, heavy-bottomed Dutch oven over medium-low heat; when foaming subsides, add shallots and saute, stirring frequently, until softened, about 4 minutes. Stir in garlic and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium; add sliced mushrooms and stir to coat with butter. Cook, stirring occasionally, until mushrooms release liquid, about 7 minutes. Reduce heat to medium-low, cover pot, and cook, stirring occasionally, until softened and mushrooms have released all liquid, about 20 minutes. Add chicken stock, water, and porcini mushrooms; cover and bring to simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer.

2. Pour soup into a large bowl. Rinse and dry Dutch oven. Puree soup in batches in blender until smooth, filling blender jar only halfway for each batch. Return soup to Dutch oven; stir in Madeira and cream and bring to simmer over low heat. Add lemon juice, season to taste with salt and pepper, and serve with sauteed mushroom garnish, if desired. (Can be cooled to room temperature and refrigerated up to 4 days.) If making ahead, add cream at serving time.

Sauteed Wild Mushroom Garnish (optional):
Heat butter in medium skillet over low heat; when foam subsides, add mushrooms and sprinkle with salt and pepper. Cover and cook, stirring occasionally, until mushrooms release their liquid, about 10 minutes for shiitakes and chanterelles, about 5 minutes for oysters, and about 9 minutes for cremini. Uncover and continue to cook, stirring occasionally, until liquid released by mushrooms has evaporated and mushrooms are browned, about 2 minutes for shiitakes, about 3 minutes for chanterelles, and about 2 minutes for oysters and cremini. Sprinkle a portion of mushrooms over individual bowls of soup and serve.

buttoni 10-27-2014 08:56 PM

Jennifer Eloff has a no-cook Condensed Cream of Mushroom Soup that I have used in casserole recipes as a binder so many times now. And it's so easy to whip up, too! You just dump the ingredients into a food processor and whirrr to blend. It's DELICIOUS! I don't think she'd mind me sharing it here:


CONDENSED CREAM OF mushroom SOUP

This is a handy soup for recipes instead of the commercial varieties, which often have MSG in them. In recipes I typically leave the xanthan gum out as it can leave an undesirable mouth feel in some instances.

NOTE: Please use the condensed version in recipes...i.e. don't thin it out with water first! I thought that was obvious, but some people actually questioned me on that one. If you buy a can of commercial canned mushroom or chicken soup....do you first thin it out before using in recipes? Nope. LOL Same with this recipe. Also if using in recipes, skip the xanthan gum.

4 oz cream cheese (125 g)
1/2 cup heavy cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
2 tsp onion salt (10 mL), OR us NoSalt or Mrs Dash....to reduce sodium
1 tsp cornstarch, OR (5 mL)
Arrowroot powder
1/4 tsp xanthan gum (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp white pepper (0.5 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
3/4 cup canned mushrooms, drained (175 mL)

In food processor or blender, process cream cheese, heavy cream, water, olive oil, cornstarch, OR Arrowroot powder, xanthan gum, salt, white pepper and liquid sweetener until smooth. Add mushrooms and process, just until finely chopped.

To serve as soup: In saucepan, add water cup-for-cup for condensed cream of mushroom soup. Heat until boiling. Serve. The 3/4 cup (175 mL) serving of soup is actually 11/2 cups (375 mL) when the equivalent amount of water is added.


Yield: 2 servings

3/4 cup (175 mL) per serving

441.2 calories
7.5 g protein
43.8 g fat
5.9 g carbs


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