Creamy Mushroom Soup
- 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
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.