By Avera

  • 8 small mushrooms, chopped, 3 ounces

  • 1 stalk celery, chopped

  • 2 tablespoons onion, chopped, about 1 ounce

  • 2 tablespoons butter

  • 1/2 cup chicken broth

  • 3/4 cup heavy cream

  • Salt and pepper, to taste

  • Xanthan gum, optional * (health food store)

  1. In a medium skillet, sauté the mushrooms, celery and onion in the butter until soft. Add the broth and cream. Bring to a boil, then turn down the heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn't boil over. Season to taste.

  2. * If you have some xanthan gum on hand, you can very lightly sprinkle a little over the soup just as it starts to thicken and quickly stir it in, adding a little more if needed until the soup gets thick to your liking. You may need to let it stand a minute to let the xanthan gum start to work before adding more. I found that this addition helps to stabilize the soup. Another benefit of adding the thickener is that you won't have to reduce the broth and cream quite as much so you'll end up with more soup for no extra carbs.

Nutritional Facts

Makes about 1 cup
Do not freeze
Per batch
873 Calories
90g Fat
8g Protein
11g Carbohydrate
2g Dietary Fiber
9g Net Carbs


1 reply

apanda 2009-07-01 14:06:43 -0500 Report

Thanks for posting this recipe. I love cream of mushroom soup. Just finished a bowl a few minutes ago. :)
I am going to give this one a try. Thanks Avera