Cream of Mushroom Soup - with Jan's modifications Ingredients 16 oz fresh mushrooms, sliced 1 tablespoon fresh lemon juice 1 clove garlic, minced 2 tablespoons butter 1 tablespoon olive oil 1 cup chicken broth (my homemade broth) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup heavy cream Directions 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. (Jan's Note: I had to increase the temp to 350 and cook longer.) 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. Net carbohydrate per serving = 4.5 gm Jan's Notes - I made this with half as much chicken broth; I had doubled the recipe but forgot to double the amount of broth; it made 8 servings - I used my chicken soup base which included my usual soup spices - I had to increase the temperature of the oven to 325°F towards the end to brown the mushrooms - It turned out quite good http://www.lowcarbluxury.com/recipes/recipe-soup16.html Back to Jan's Recipes

Cream of Mushroom Soup - Original Recipe 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 pepper 1/2 cup heavy cream Directions 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. Net carbohydrate per serving = 4.5 gm Jan's Notes - I made this with half as much chicken broth; I had doubled the recipe but forgot to double the amount of broth; it made 8 servings - I used my chicken soup base which included my usual soup spices - I had to increase the temperature of the oven to 325°F towards the end to brown the mushrooms - It turned out quite good http://www.lowcarbluxury.com/recipes/recipe-soup16.html Back to Jan's Recipes