SOUP: LOW CARB MUSHROOM SOUP (click here to print)

4 oz cream cheese (125 g)

¹/₂  cup heavy cream (125 mL)

2 tbsp water (30 mL)

1 tbsp olive oil (15 mL)

2 tsp onion salt (10 mL), OR us NoSalt or Mrs Dash....to reduce sodium

¹/₄ tsp xanthan gum (1 mL)

¹/₄ tsp salt (1 mL)

¹/₈ tsp white pepper (0.5 mL)

Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)

³/₄  cup canned mushrooms, drained (175 mL)

In food processor or blender, process cream cheese, heavy cream, water, olive oil,  xanthan gum, salt, white pepper and liquid sweetener until smooth.  Add mushrooms and process, just until finely chopped.

To serve:  In saucepan, add water cup-for-cup for condensed cream of mushroom soup.  Heat until boiling.  Serve.  The ³/₄ cup (175 mL) serving of soup is actually 1¹/₂  cups (375 mL) when the equivalent amount of water is added.  

Yield:  2 servings

³/₄  cup (175 mL) per serving

 5.9 carbs