Am I crazy for thinking my kids will want to try this velvety cream of mushroom soup? Maybe, but I’m gonna try. Homemade cream of mushroom tastes so different than the canned stuff, plus my version is low carb which means no added flour or cornstartch.
Ingredients
1 1/2 pound of white mushrooms
1 shallot-chopped
2 cloves of garlic minced
2 tablespoons of grated ginger
1 tablespoon of extra virgin olive oil
2 teaspoons of salt
1 teaspoon pepper
1 cup of broth- I used beef broth- but use what you have or prefer
1/2 cup of heavy cream
Directions
Heat oil in a large pot, add shallots and sauté on medium heat for 2 minutes. Allow onions to get soft but not burn. Stir in garlic, and ginger.
Add mushrooms, salt and pepper. Stir and continue to cook until juices evaporate
Add broth and reduce heat
Cover and simmer for 10 minutes
In batches, blend the soup until smooth using your blender or immersion blender
Transfer pureed mushrooms to pot and add heavy cream
Simmer for another 3 minutes on low heat.
Season with salt and pepper and herbs like thyme, or parsley.
