Carbs Per Serving: 44 total recipe
8 ounces mushroom — white button, finely chopped
1/4 cup chopped onion — finely chopped
2 stalks celery — finely chopped
4 tablespoons butter
2 cups heavy cream
2 cans chicken stock
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper — to taste
How to Prepare:
In a large saucepan, melt butter over medium heat. Add finely diced veggies and saute, stirring occasionally, for about 5 minutes or until they wilt.
Add in the flour and stir well. Let cook, stirring, for about 1 minute, then pour in the chicken stock and cream, whisking constantly.
Bring to a simmer and cook about 5 minutes, whisking occasionally.
**This makes about 6 cups. If you’re going to use it strictly as a soup, cut the cream back to ¸1 cup and increase the chicken stock by 1 can.
**You can also increase the flour to ¹ cup (an additional 11g carbs) to get a thicker soup OR use 1T guar gum in place of the flour. If you use the gum don’t blend it in w/the cooked veggies. Mix with ¸
cup stock before adding.
(can be used in recipes calling for canned soup, too)