FRESH MUSHROOM SOUP
4 cups low sodium chicken broth(for more flavor use your own homemade broth)
2/3 cup heavy whipping cream
2 tbs. butter
1 cup chopped onion
2 cloves garlic, minced
4 ounces mushrooms, finely chopped
4 ounces mushrooms, sliced
xanthan gum (1 tsp)
1 tbs. dry sherry(or white wine)
1/2 tsp. grated lemon
1 1/2 tbs. finely chopped fresh parsley(use dried in a pinch)
2 tsp. fresh lemon juice
In a small bowl, combine broth and (cream). Set aside. Heat butter in large saucepan over medium heat. Add onion, garlic and both sliced and chopped mushrooms. Cover and cook 8 to 10 minutes. Uncover and cook on high, allowing moisture to evaporate. Stir in xanthan gum thicener. With a whisk, blend chicken broth mixture with mushroom mixture. Bring to a boil. Add sherry, lemon rind, parsley and lemon juice. Stir well. Serve hot. 4 servings; 1 cup each
Carbs: 8 grams
*taken from American Heart Association Cookbook*
4 cups low sodium chicken broth(for more flavor use your own homemade broth)
2/3 cup heavy whipping cream
2 tbs. butter
1 cup chopped onion
2 cloves garlic, minced
4 ounces mushrooms, finely chopped
4 ounces mushrooms, sliced
xanthan gum (1 tsp)
1 tbs. dry sherry(or white wine)
1/2 tsp. grated lemon
1 1/2 tbs. finely chopped fresh parsley(use dried in a pinch)
2 tsp. fresh lemon juice
In a small bowl, combine broth and (cream). Set aside. Heat butter in large saucepan over medium heat. Add onion, garlic and both sliced and chopped mushrooms. Cover and cook 8 to 10 minutes. Uncover and cook on high, allowing moisture to evaporate. Stir in xanthan gum thicener. With a whisk, blend chicken broth mixture with mushroom mixture. Bring to a boil. Add sherry, lemon rind, parsley and lemon juice. Stir well. Serve hot. 4 servings; 1 cup each
Carbs: 8 grams
*taken from American Heart Association Cookbook*
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