Now that we know that Seattle and Denver will be playing in the Super Bowl it’s time to start planning my SOUPER Super Bowl PARTY! This is my 6th annual and we always have some amazing soups! That’s because I have some amazing friends that are amazing cooks! We usually have about 1/2 dozen crock pots full of soup along with great soup-friendly sides on our Super Bowl Buffet! So in the days leading up to the party I thought I would share with you some of our favorites!
As I look out my window today it is freezing cold and for the first time this year we have SNOW in central Virginia! Only about 3″ but that shuts down all our schools so lots of moms are home today wondering what to make for dinner. Well if you have the ingredients here’s a great low-carb, healthy and yummy soup that is great as a side or made as your meal! Yes, it does have a bit of flour to help make the thickening roux but that’s not going to add much to the overall servings. If I am really concerned about the small amount of carbs I am just sure to take a couple of my all-natural supplements and I can eat it worry free.
Carol’s made-from-scratch cream of mushroom soup is always the hands-down favorite at our party and she has promised to make it again this year! WOOHOO!
To help you prepare your mushrooms I thought you would like this video. I used the entire mushroom (I used baby bellas), trimming the very end of the stem and cutting them into like-sized slices to cook, but you are welcome to use whatever parts you prefer.
- 1# Fresh Mushroom
- ½ cup Butter
- 1 tsp Lemon Juice
- 1 small Onion, slice thin
- ⅓ cup flour or thickening agent of your choice (ie. arrowroot flour)
- 3-1/2 cups Water
- 3 Chicken Bouillon Cubes OR 4 cups chicken broth
- 1 tsp Salt
- ¼ tsp Pepper
- 1 cup Heavy Whipping Cream
- Clean, trim and slice up mushrooms.
- Heat butter or margarine in a 4 quart saucepan over medium-high heat, add mushrooms and lemon juice and cook until tender.
- Reduce heat to medium-low and remove mushrooms to a waiting bowl.
- Add sliced onions to your pan and cook until tender and translucent.
- Stir in flour until blended, cook one minute stirring constantly.
- Gradually stir in water in which you have dissolved your chicken bouillon and cook, stirring constantly, until thickened.
- Return approximately ½ of your cooked mushrooms to your pan and puree with stick blender.
- Add remaining mushrooms to your soup base, season with salt and pepper and add your heavy whipping cream.
- Heat to just under boiling.
- Serve while hot.
What’s YOUR favorite soup recipe? I welcome you to share with your comment below!
Ciao for now!
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