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-   -   Garlic's Mushroom Soup for a crowd. (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/808681-garlics-mushroom-soup-crowd.html)

Garlic 07-25-2013 01:22 PM

Garlic's Mushroom Soup for a crowd.
24 - 30 ounces of chopped mushrooms ( I even use the stems as they soften enough for me )
1 stick of butter
1 small onion chopped
About 2 TBS xantham gum...... you might not use it all.

Melt 1 stick of butter in a pan. Add the mushrooms and onions and cook until the onions are soft. Stir in 1.5 TB of xantham gum, and make sure it is well incorporated.

1 Qt Chicken Broth
1 Qt Heavy cream

Add the liquids to the pan and stir well..... let simmer a few minutes and you should see the soup start to thicken.

1 TBS Salt
1 TBS crushed garlic or 2 cloves, whatever.... never to much garlic for me.
1 TBS black Pepper
1 TBS dried Thyme
1 Bay Leaf
1 pinch of cayenne..... not a tiny pinch, but a decent sized pinch.

Add the spices to the soup and let it simmer 4 - 5 minutes, and then pull out the bay leaf.

OPTIONAL: OK, this is something I just tried today, and I like it, but nobody but me has tried it yet..... After the simmer, I added 2 TBS of Philly Cream Cheese - The Garden Style........ mix in until dissolved.....

Let the soup cool, and put in a blender or use one of the blending sticks if you want to make the mushrooms finer.... I do, but I do not over process. At this point you basically have the final product.... but if the soup is too thin for you, take the remaining xantham gum, and mix it with a couple TBS of warm water, stir it up well, and add to soup.... Then just heat it all up again and you are good to go.

Just a note, IMO, xantham gum does thicken OK, but it does have a different end result than using flour. It really is more of like a liquid gummy texture. Still, the texture tradeoff is worth the saved carbs.

In my world, this makes 8 nice sized servings.

PS, of course, all spices are to taste, but these are the amounts I use.

Mistizoom 07-25-2013 07:03 PM

Sounds really good.

shelby'snana 07-26-2013 12:45 AM

yum....... :)

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