Creamy Mushroom Soup

Creamy Mushroom Soup
Creamy Mushroom Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 16

    ounces fresh mushrooms sliced

  • 1

    tablespoon fresh lemon juice

  • 1

    garlic clove minced

  • 2

    tablespoons butter

  • 1

    tablespoon olive oil

  • 2

    cups chicken broth

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1/2

    cup cream

Directions

Preheat oven to 300 degrees. Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven-proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake for about 1 hour or until they are completely cooked and the juice is thick and dark. Set aside a few mushrooms for garnish and put the rest in the blender jar. Add the broth and blend until smooth. In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes. Do not allow it to boil! Pour into soup cups or bowls, garnish with reserved mushrooms and serve. This recipe yields 6 servings; 4.5 carb grams per serving.

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