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.
Sounds really good.
|All times are GMT -7. The time now is 04:44 PM.|