8 ounces fresh mushrooms, sliced
1 stalk celery, minced
2 tablespoons onion, chopped, about 1 ounce
2 tablespoons butter
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon low carb ketchup
2 tablespoons dry red or white wine
1/4 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper, to taste
1/4 teaspoon xanthan gum*
*XANTHAN GUM
I buy mine at Kroger in their health food department. It's made by Bob's Red Mill. If you can't find it locally, you can get it from Netrition. Xanthan gum isn't cheap. A little bag will run about $10.00. However, it will most likely last you a couple years or even longer because you use such a small amount at a time. There are some similar products available, which I haven't tried but they work about the same. there is guar gum and a product called ThickenThin not/Starch which combines multiple gums. Although guar gum is a lot cheaper than xanthan gum, I've heard that it doesn't work well in cold liquids. You can get more information about ThickenThin not/Starch at Expert Foods.

1/2 teaspoon = 4g Carbohydrate; 4g Dietary Fiber; 0g Net Carbs

Directions

In a large skillet, sauté the mushrooms, celery and onion in the butter until soft. Add the broth and cream; bring to a boil. Let the liquid reduce slightly. Blend in the tomato paste or ketchup, wine, Worcestershire sauce and mustard. Season to taste with salt and pepper. Lightly and gradually sprinkle the xanthan gum over the surface and briskly whisk in; cook until the sauce thickens.

Nutritional Facts

Makes about 1 cup or about 4 servings
Do not freeze

Per Serving: 188 Calories; 17g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per Batch: 751 Calories; 70g Fat; 11g Protein; 18g Carbohydrate; 5g Dietary Fiber; 13g Net Carbs

Serving Size

1