LOW-CARB CREAM OF MUSHROOM SOUP
This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle.
Provided by Karen Quinn
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h16m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 7.8 g, Cholesterol 153.5 mg, Fat 44.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 27.3 g, Sodium 1082.6 mg, Sugar 2.5 g
LOW CARB CREAM OF SHIITAKE MUSHROOM SOUP
This recipe is adapted from Dr. Atkin's New Diet Cookbook. Mushrooms in a creamy broth, comfort food at it's finest!
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Saute the mushrooms and onions in half of the butter for 5 minutes over medium heat.
- Mix the beef and chicken stock; add mushrooms and onions. Add toasted sesame seeds and remaining butter; heat, stirring, until butter melts. Add salt. Cook over low heat for 10 minutes. Cool slightly. Stir in heavy cream. Do not allow to boil.
- Serve warm or cold, garnished with chives. Add pepper as desired. Enjoy!
Nutrition Facts : Calories 238.8, Fat 21.5, SaturatedFat 12, Cholesterol 59.9, Sodium 587.2, Carbohydrate 7.3, Fiber 1.3, Sugar 2.3, Protein 5.4
CREAMY SHIITAKE MUSHROOM SOUP
This is a creamy soup with a little Asian flavor thrown in. It has a nice warm flavor to it. It's a quickly made soup, perfect to cook when you're on your lunch break and want something warming. If you wish, you can serve it with rice added. But I like it just fine without any. Please feel free to adjust the amount of any of the ingredients to suite your taste.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
- Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
- In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
- Cook on low for one minute more and then serve with freshly cracked pepper on top.
Nutrition Facts : Calories 72.6, Fat 5.1, SaturatedFat 1.9, Cholesterol 8.3, Sodium 836.3, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 2.3
LOW CARB HUNGARIAN MUSHROOM SOUP
Although this recipe is easy to make, it has a great, complex taste-and it's low carb too. My family loves it, and I hope you do too.
Provided by Janis Eschbach
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter over medium heat, using a large pot.
- Add onions and saute for 5 minutes.
- Add mushrooms and saute for 5 more minutes.
- Stir in the chicken broth, paprika, soy sauce and dill weed.
- Reduce to low, cover and simmer 15 minutes.
- Pour heavy cream into soup and blend well.
- Simmer, covered, for 10 more minutes.
- Stir in salt, pepper, lemon juice and sour cream.
- Heat through for 4 or 5 minutes.
- Serve garnished with fresh parsley.
Nutrition Facts : Calories 286.2, Fat 25.8, SaturatedFat 15.7, Cholesterol 81.3, Sodium 904, Carbohydrate 10.2, Fiber 2.1, Sugar 4.7, Protein 6.2
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