Low Carb Soup - Cream of mushroom soup

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Soup is water used to cook meat, vegetables and other ingredients in stock o. Many soups are great low-carb meals. Traditionally there are two kinds of soups, soups and thick.

Other thickeners can be used are, dependent on the type of soup you. If you have a soup of vegetables such as cauliflower soup, you can use pureed vegetables to thicken soup. In some egg soup, eggs and cream as usedThickeners. If you need a replacement for starch, you can save by using a vegetable gum such as xanthan, the foods that you can buy online or in health. There are also commercial products produced and marketed as a substitute for strength. A lot of people use in their sauces and soups is ThickenThin.

Cream of mushroom soup

Mushrooms are low in carbohydrates and are a perfect ingredient in low-carb soups, salads, soups, omelets or other Corti.

1 pound/500 grams of mushrooms
1 tablespoon lemon juice
1-2 cloves garlic
3 tablespoons butter
2 cups chicken broth
Salt and pepper
1 / 2 cup heavy cream
Parmesan

Clean the mushrooms and cut into thin slices. Spread mushrooms on a baking sheet. Lemon juice, garlic, salt and pepper. Cook until mushrooms are fully cooked and the juice is dark. Place mushrooms in a food processor. Heat 's> Soup in a saucepan with the cream. Add shredded Parmesan cheese in the soup before serving.