Post by Loupy on Sept 30, 2015 20:58:29 GMT -7
CONDENSED CREAM OF MUSHROOM SOUP
From: Jennifer @ low-carb-news.blogspot.com/
This is a handy soup for recipes instead of the commercial varieties, which often have MSG in them. In recipes I typically leave the xanthan gum out as it can leave an undesirable mouth feel in some instances.
Please use the condensed version in recipes...i.e. don't thin it out with water first! I thought that was obvious, but some people actually questioned me on that one. If you buy a can of commercial canned mushroom or chicken soup....do you first thin it out before using in recipes? Nope. LOL Same with this recipe. Also if using in recipes, skip the xanthan gum.
Yield: 2 servings
Ingredients:
4 oz cream cheese (125 g)
1/2 cup heavy cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
2 tsp onion salt (10 mL), OR us NoSalt or Mrs Dash....to reduce sodium
1 tsp cornstarch, OR (5 mL)
Arrowroot powder
1/4 tsp xanthan gum (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp white pepper (0.5 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
3/4 cup canned mushrooms, drained (175 mL)
Instructions:
In food processor or blender, process cream cheese, heavy cream, water, olive oil, cornstarch, OR Arrowroot powder, xanthan gum, salt, white pepper and liquid sweetener until smooth.
Add mushrooms and process, just until finely chopped.
To serve: In saucepan, add water cup-for-cup for condensed cream of mushroom soup.
Heat until boiling.
Serve.
The 3/4 cup (175 mL) serving of soup is actually 1 1/2 cups (375 mL) when the equivalent amount of water is added.
Nutritional Information
3/4 cup (175 mL) per serving
441.2 calories
7.5 g protein
43.8 g fat
5.9 g carbs
From: Jennifer @ low-carb-news.blogspot.com/
This is a handy soup for recipes instead of the commercial varieties, which often have MSG in them. In recipes I typically leave the xanthan gum out as it can leave an undesirable mouth feel in some instances.
Please use the condensed version in recipes...i.e. don't thin it out with water first! I thought that was obvious, but some people actually questioned me on that one. If you buy a can of commercial canned mushroom or chicken soup....do you first thin it out before using in recipes? Nope. LOL Same with this recipe. Also if using in recipes, skip the xanthan gum.
Yield: 2 servings
Ingredients:
4 oz cream cheese (125 g)
1/2 cup heavy cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
2 tsp onion salt (10 mL), OR us NoSalt or Mrs Dash....to reduce sodium
1 tsp cornstarch, OR (5 mL)
Arrowroot powder
1/4 tsp xanthan gum (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp white pepper (0.5 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
3/4 cup canned mushrooms, drained (175 mL)
Instructions:
In food processor or blender, process cream cheese, heavy cream, water, olive oil, cornstarch, OR Arrowroot powder, xanthan gum, salt, white pepper and liquid sweetener until smooth.
Add mushrooms and process, just until finely chopped.
To serve: In saucepan, add water cup-for-cup for condensed cream of mushroom soup.
Heat until boiling.
Serve.
The 3/4 cup (175 mL) serving of soup is actually 1 1/2 cups (375 mL) when the equivalent amount of water is added.
Nutritional Information
3/4 cup (175 mL) per serving
441.2 calories
7.5 g protein
43.8 g fat
5.9 g carbs
