DOTTIE'S CREAM OF MUSHROOM SOUP FOR RECIPES

DOTTIE'S CREAM OF MUSHROOM SOUP FOR RECIPES image

Provided by @MakeItYours

Number Of Ingredients 1

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8 small mushrooms, chopped, 3 ounces1 stalk celery, chopped2 tablespoons onion, chopped, about 1 ounce2 tablespoons butter1/2 cup chicken broth3/4 cup heavy creamSalt and pepper, to tasteXanthan gum, optional *

Steps:

In a medium skillet, sauté the mushrooms, celery and onion in the butter until soft. Add the broth and cream. Bring to a boil, then turn down the heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn't boil over. Season to taste.
Makes about 1 cup
Do not freeze
If you have some xanthan gum on hand, you can very lightly sprinkle a little over the soup just as it starts to thicken and quickly stir it in, adding a little more if needed until the soup gets thick to your liking. You may need to let it stand a minute to let the xanthan gum start to work before adding more. I found that this addition helps to stabilize the soup. Another benefit of adding the thickener is that you won't have to reduce the broth and cream quite as much so you'll end up with more soup for no extra carbs.
Per batch: 873 Calories; 90g Fat; 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs
This makes a very rich, tasty sauce that would be nice over all kinds of things, like chicken, meatballs, fish, vegetables etc. After adding the cream, make sure you simmer it long enough so that the cream is no longer white and takes on the light brownish color of the mushrooms. If you can afford the carbs, a few more mushrooms would be even better.