Mushroom soup?

[gummybear]

I do alot of cooking with mushroom soup, especially as a sauce over beef and venison. I did not realize how many carbs was in a can, like 30 grams per can. Anyway, was just wondering if there was something else I could use in place of it? Thanks. :q:

[Kristine]

Isn't it annoying how every food company insists on adding way too much flour and sugar to everything? :mad:

Fortunately, making your own cream soup is pretty easy. :thup: Boil up some chicken broth with a little onion and celery, plus the mushrooms. Once it's cooked the way you like it, add heavy cream (but don't reboil - just reheat). It won't be as thick as the canned stuff, but it still makes a tasty soup. If you're going for sauce, it could probably be thickened more with guar gum, or a product called Thicknthin that you can get at health stores - but I've never tried either of them.

Works for cream of chicken, cauliflower, broccoli, tomato... many variations. :yum:

Hope that helps! :)

[gummybear]

Thank you, I will have to try that, it sound very easy to do. :)

[Rosebud]

If all you want is a mushroom sauce, I just fry some mushrooms in oil, maybe add some chopped onion, maybe not, then add some heavy cream, either sour or ordinary. Simmer until the cream is lovely and thick, and voila, mushroom sauce! Quick and VERY easy.

:rose:Rosebud:rose:

[gummybear]

Rosebud,

Thanks for the info, I will try your recipe too. :)

[chinatown]

If you put in some black pepper --is that how they make Steak Diane sauce? What else is in it?

[chinatown]

By the way I love mushrooms -the big wide ones- fried in butter. Are mushys full of carbs?

[Cinderella]

Holy Cow...now I'm HUNGRY! :eek:
I'm gonna make me some mushroom stuff for supper tonight! :D


cin

[mizholly]

Greetings all!

Hey Chinatown ... to the best of my knowledge, mushrooms are God's little gifts to us low carbers. Officially (according to Netzer's Food Counts) they contain approximately 1.2 effective carbs per 1/2c. The carb count varies slightly by variety. You might consider getting a copy of that book, I find it indispensible when I'm "creating" in the kitchen.

Here's a quick idea:

Cook the mushrooms in butter and olive oil, add a bit of garlic (either powder or fresh) and a dash of salt. Cook the mushrooms till soft. Whirl through the blender for sauce or leave whole for a side dish. Add a dash of marsala wine, deglaze the pan and add a bit of cream. Heat through (be careful not to boil or the cream will curdle ... ick.) Ta DA!!! These are sinful (she said modestly)

Enjoy, stay well and Happy Holidays to all!

Holly :roll: