Condensed Cream of Mushroom Soup
Source of Recipe
Dottie @ Low Carb Friends
Recipe Introduction
Level 1 ~ Pro/Fat
My notes are in (..) and at the end. You would use this soup like you would Campbell's Cream of Mushroom Soup.
List of Ingredients
1 cup chopped mushrooms
1 celery rib (I omitted this)
1/4 small onion (I omitted this and used some onion powder)
2 Tbsp butter
1/2 cup broth (I used chicken broth)
3/4 c heavy cream
pepper (my addition)
not/Starch, optional (you could try guar gum, starting with a mere 1/4 teaspoon and whisk briskly so it doesn't clump)
Recipe
Sauté mushrooms (& other vegetabless) in butter until soft and mushrooms are reduced; then add broth and reduce liquid by half (I forgot to reduce it, but added the cream immediately). Add cream; bring to boil, let it thicken and boil down somewhat. You can add ThickenThin Not/Starch if needed, to thicken it further.
I don't know the yield of the original recipe, but I got 1-1/4 cups. Next time, I would let the mixture boil down further and use less not/Starch--I used a lot of it, and the result had a noticeable vegetable gum taste. I intend to boil it down more next time.
_ _ _ _ _ _ _
* Deb’s notes: When I make this recipe to use as a sauce in the crock pot - I double the recipe, as we like a lot of sauce. For use in the crock pot, I won’t bother “thickening” the soup, it doesn’t make a difference in the end result, as it remains runny (yet delicious).
I add a Knorr vegetable cube - if you do add this, do not add any salt to this soup, it was too salty. I add pepper also.
This was delicious! I served it with one of the mashed cauliflower dishes.
* Thicken Thin - Not Starch website:
http://www.expertfoods.com/ThickenThin/notStarch.php
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