{"id":3221,"date":"2014-10-03T00:28:40","date_gmt":"2014-10-03T05:28:40","guid":{"rendered":"http:\/\/blossomsandposies.com\/blog\/?p=3221"},"modified":"2014-10-03T01:13:34","modified_gmt":"2014-10-03T06:13:34","slug":"cream-of-mushroom-soup-thm-s","status":"publish","type":"post","link":"https:\/\/blossomsandposies.com\/blog\/cream-of-mushroom-soup-thm-s\/","title":{"rendered":"Cream of Mushroom Soup {THM-S}"},"content":{"rendered":"

\"Cream<\/a><\/p>\n

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<\/em> 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!”<\/p>\n

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!<\/p>\n

One result of using glucommanan and heavy cream is that a moderately sized bowl of this soup is extremely filling.<\/p>\n

\"Cream<\/a><\/p>\n

 <\/p>\n

\t\n
Cream of Mushroom Soup {THM-S}<\/div>\n
<\/div>\n
Recipe Type<\/span>: Trim Healthy Mama S<\/span><\/div>\n
Cuisine: Soup<\/span><\/div>\n
Author: Blossoms and Posies<\/span><\/div>\n
Prep time: