For years I was the only person who liked mushrooms in our family, so I rarely purchased them. About a year ago, Abbie decided to try to expand her palate in the mushroom realm, so I happily began to cook them more often. I am still the only one who really likes mushrooms, but everyone else (except for the youngest) is willing to eat them. Even my husband said, “You know, I’m really not a mushroom fan, but this soup is delicious!”
Most creamed soups are thickened with either potatoes or flour (usually using a roux.) Potatoes and wheat are both pretty much off the Trim Healthy Mama plan, so in order to make THM Cream of Mushroom soup I had to find another solution for thickening. A little bit of glucomannon did the trick!
One result of using glucommanan and heavy cream is that a moderately sized bowl of this soup is extremely filling.
- 1 lb mushrooms, cleaned and sliced
- ½ cup onion, chopped
- 3 cloves garlic, crushed or minced
- 3 Tablespoons butter
- 2 cups chicken broth (on plan)
- ½ cup heavy cream
- ¼ teaspoon pepper
- ¼ teaspoon salt
- (optional ¼ teaspoon glucomannan)
- Saute mushrooms and onions in butter over medium heat.
- When the mushrooms are almost done, add garlic and stir well.
- Add chicken broth, pepper and salt to the pot and bring to a boil.
- Remove from heat and stir in cream.
- Soup will be quite thin – it is delicious this way. If you prefer it thicker you can use an immersion blender to blend a bit, or put half the soup in a blender, then mix it back into the pot. You can also add ¼ t glucomannan to thicken the soup – be sure to stir it vigorously to activate the glucomannan.