Low Carb Soup Cream of Mushroom Soup

In order to make soup, you need to cook meat and vegetables in water or stock. Many soups make great low-carb meals. There are traditionally two types of thick and clear soups. Read more now on Soulcybin

You can use different thickening agents depending on the type soup that you’re making. You can thicken a vegetable-based soup like cauliflower soup by using pureed vegetables. Some soups are thickened with egg yolks or cream. You can replace starch with xanthan or other vegetable gums. Commercial products are available as an alternative to starch. ThickenThin is a product that many people use to thicken sauces and soups.

Cream of mushroom soup

Low carbohydrate mushrooms are a great addition to soups, salads, stews, omelets, and other low carb dishes.

500 grams/1 pound of mushrooms

Lemon juice, 1 tablespoon

2 cloves of garlic

Butter 3 tablespoons

Chicken broth, 2 cups

Salt and pepper

Half a cup of cream

Parmesan cheese

Cut the mushrooms into thin slices after cleaning. Spread the mushrooms on a baking sheet. Add the lemon juice, garlic minced, salt, and pepper. Bake the mushrooms in the oven for about 15 minutes or until they are fully cooked and their juice has darkened. Blend the mushrooms. In a saucepan, heat the soup with cream. Add Parmesan cheese before serving.

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