This was a quick and delicious lunch today. My husband wasn’t home, so there is lots leftover, even after my eating 2 servings! What can I say? It was so good! Whipped up a quick batch of Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup in my blender. Used half for this recipe and saved half for perhaps a casserole binder this week. Dumped the rest of the ingredients in the pot and VOILA! Tasty lunch in just 30 minutes! This recipe is not suitable until Phase 2 of Atkins. Keto and Paleo followers can enjoy as well. Paleo people will need to omit the cream and up the broth or sub in coconut milk for the cream.
Our latest LOW CARBING AMONG FRIENDS, Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes! Included are a few tasty new creations of my friends George Stella and Jennifer Eloff. EARLY BIRD SECRET SALE!! For estimated October delivery on Vol. 9, order it or any of our cookbooks at https://amongfriends.us/Secret-SALE.php or at Amazon.
½ recipe Jen Eloff’s low-carb condensed mushroom soup
1 4-oz. can mushroom stems and pieces
4 large fresh mushrooms, chopped
¼ tsp. onion powder
Dash each salt and black pepper
2 Tbsp. quinoa seed
½ c. heavy cream
1½ c. chicken broth bone broth (chicken broth will do)
DIRECTIONS: Using your blender or food processor, make Jennifer’s condensed soup per that recipe’s instructions (it’s buried in her casserole recipe). Spoon up half of it into a medium soup pot for my recipe here. Store the rest in your refrigerator for another use. If your family is large, you could double all other ingredients listed above and use the entire batch of her soup for a huge pot of this soup. That will make 10 servings total!
After placing half the condensed soup mixture into a 4-qt. saucepan, add the can of mushroom pieces and chopped fresh mushrooms and stir to mix it well. Add in the salt, pepper and onion powder and stir. Next add the heavy cream and blend until it appears smooth. Add in the bone broth (or stock) next and stir again. Bring mixture to a boil over medium-high heat. Add in the quinoa seed and reduce heat to medium/med-low until you achieve a gentle simmer. Cook for about 20 minutes stirring occasionally to avoid scorching on the bottom of the pan. When quinoa is softened and beginning to burst open it is ready. Garnish with a sprinkle of parsley if desired.
VARIATION: I had 1 slice of leftover cooked bacon I crumbled into mine and it was a nice flavor layer for this soup. So you might want to add 4 slices bacon, chopped and pre-browned to the ingredient list. 🙂
NUTRITIONAL INFO: Makes 5 large bowls, each contains:
203 cals, 16.8g fat, 6.74g carb, 1.2g fiber, 5.54g NET CARBS, 4.88g protein, 249 mg sodium