Low Carb Mushroom Soup

This week I sort of struggled as to what to make for you. I came up with a low carb mushroom soup. I love the flavor but I found it quite runny and usually mushroom soup is creamier. So I must say we put our soup in a cup and drank it. You have 2 options with this soup; you can eat it with the mushroom pieces in it our you can puree the soup. I prefer it pureed I found the flavor is more enjoyable. This is a very easy and quick recipe to make and I think you will thoroughly enjoy it.

You can use any kind of mushrooms: I have used shiitake, procini and portobello mushrooms in this recipe, they are all delicious!

8 oz white mushrooms

8 oz mini bellas mushrooms

1/4 tsp salt

3 gloves minced garlic

3 Tablespoons butter

1/3 cup sherry

6 cups chicken broth

1/2 teaspoon thyme

1 1/4 cup heavy cream

1/2 teaspoon guar gum

In a skillet cook mushrooms and garlic in butter until all the liquid has evaporated

Stir in sherry, cook for 2 minutes

Add chicken broth and dried thyme, bring to a boil: reduce heat, simmer cover for 20 minutes.

Sprinkle in the guar gum whisk to prevent lumps

Stir in the heavy cream.

Let cool and place in food processor to puree or serve without processing.

Servings: 7 cups

Yield: 4. 7 net carbs

Stay healthy and live well
Gayle