Cream of Mushroom Soup - with Jan's modifications
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
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
- 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
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