Cream of Mushroom Soup Recipe - Low Carb & Healthy
Low carb recipe for Cream of Mushroom Soup which belongs to the Soups recipe category.
- 8 ounces (225 g) mushrooms, sliced
- cup (25 g) chopped onion
- 2 tablespoons (28 g) butter
- 1 quart (960 ml) chicken broth
- cup (120 ml) heavy cream
- cup (120 g) light sour cream
- Guar or xanthan (optional)
In a big, heavy skillet, saute the mushrooms and onion in the butter until the mushrooms soften and change color.
Transfer them to your slow cooker.
Add the broth.
Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.
When the time's up, scoop out the vegetables with a slotted spoon and put them in your blender or food processor.
Add enough broth to help them process easily and puree them finely.
Pour the pureed vegetables back into the slow cooker, scraping out every last bit with a rubber scraper.
Now stir in the heavy cream and sour cream and add salt and pepper to taste.
Thicken the sauce a bit with guar or xanthan if you think it needs it.
Each with 6 g protein, 5 g carbohydrate, 1 g dietary fiber, 4 usable carbs.