I have really been experimenting a lot with food since I’ve been eating a low carb diet. So today, I thought it would be fun to share with you how I made a yummy pot of low carb cream of mushroom soup for dinner a few days ago.
My boyfriend came home with 16 oz. of mushrooms and I was worried that they would go bad if we didn’t eat them quickly enough. So I decided to make a big pot of mushroom soup.
I love mushroom soup, but the canned soups always have lots of added crap that we don’t need. And I used to make homemade soup for my kids over the years, so I decided, “What the heck”.
Here is what I did.
In a large skillet, I sauteed one large onion chopped up and all of the mushrooms (pre-sliced) with about 2 tablespoons of butter (grass fed).
Once the onions were translucent, I added 4 cups of chicken broth. Then I brought it to a boil.
Once my broth came to a boil, I turned down to low and added 2 cups of heavy whipping cream and a 1/2 cup of sour cream.
Then I added a bit of pepper, soy sauce, and garlic powder until it tasted the way I liked it.
The next thing I did was take it off the heat and break up the mushrooms a bit with my smart stick hand blender. This helped to make the soup a tiny bit thicker.
The soup turned out really good. It tasted wonderful. I do wish it was a bit thicker.
I am also excited to try out some of the recipes in the 200 Low-Carb, High-Fat Recipes book that I received on Monday. I have been reading it and bookmarked several that I want to try out.
Who knew low-carb, high fat could be so much fun!
Do you have a favorite low carb recipe? I would love to hear about it.