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Mushroom Soup Recipe

HEART HEALTHY 
DIABETES FRIENDLY 
GLUTEN-FREE 
LOW CALORIE
PREP 10 minutes COOK 8 hours
PER SERVING Calories: 158 Saturated Fat: 4g Trans Fat: 0g Carbohydrates: 14g Fiber: 2g Sodium: 203mg Protein: 7g


Dried wild mushrooms add a complex umami flavor to this soup. You can usually find them in the bulk spice section or international food aisle of most markets. Shiitake mushrooms are also a good choice if you cannot find wild mushrooms.
1 ounce dried wild mushrooms 8 ounces cremini mushrooms, washed and quartered 2 cups low-sodium chicken broth 2 tablespoons dry sherry (optional) 1 onion, halved, cut into thin half circles 2 garlic cloves, minced 1 teaspoon fresh thyme ½ teaspoon minced fresh rosemary ⅛ teaspoon sea salt ¼ cup heavy cream 1. Put the wild mushrooms, cremini mushrooms, broth, sherry (if using), onion, garlic, thyme, rosemary, and salt in the slow cooker and stir to combine. 2. Cover and cook on low for 8 hours. 3. Stir in the heavy cream just before serving.

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1 comments:

Recipe Heaven said...

Looks Tasty :)

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