Cooking

Cream of Mushroom Soup FP

 

 

Wahoo, I did it! I came up with this recipe that was a piece of cake, (sort of, until you see the video of me mixing in the glucomannan hahah).

 

Anyways, this recipe is low in fat and carbs because we use low fat chicken broth to saute the ingredients. It’s also dairy free and gluten free! I’ll make todays blog short because I am so excited about this recipe and I can’t wait to share it with you all. Joe, my husband even liked the recipe and he is super picky!

 

Here you go

 

Ingredients

2 quarts chicken broth

2 c cashew milk

1 t salt

1 t black pepper

4 cloves of garlic

juice of 1 lemon

1 onion

1 lbs mushrooms fresh or in can

 

Directions

Heat a large pot (like the kind you make soup in) on medium heat and add about 1/2 c chicken broth and saute onions until they are soft when you bite them. If you run out of broth before the onions or soft add more. Next add the garlic and saute for 1 minute and then add the salt, pepper, lemon juice and the mushrooms. Add more broth until you have about 1 quart left (4 cups). While wisking add the glucomannan. Don’t stop or you will get clumps. Another option is to add the broth to a blender and turn it on and while it is mixing add the glucomannan from the top. Add the remainder of the brother to the pot and bring to a simmer for about 5 minutes. Use this on top of your chicken or what ever you want to! It is so flavorful you will love it. Please leave a comment if you try this and let us know what you think about the recipe! Enjoy!

 

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