Low Carb Bacon Mushroom Autumn Soup

We had this soup for supper tonight and my husband, who doesn't usually do low carb, loved it and wants me to make this again! Happiness!
 This recipe is an interesting one.  I've never made soup quite like it....but seriously, I have never had soup that tastes this good.

1/2 C heavy whipping cream
8 oz. Mushrooms
1 14 oz. can of chicken broth
1 clove garlic
1/2 C crumbled bacon (I use the crumbled bacon from Costco that comes in a bag from the salad section)
1 Cube Butter
1/4 tsp. pepper
1/4 tsp. salt
 Wash and slice the mushrooms and put them in a casserole dish along with the bacon, the cube of butter cut up into 4 or 5 pieces, the salt and pepper. Bake this in the over at 400 degrees for about 30 minutes or until everything is bubbly and brown.

Get out the blender! This is the important part. Take two thirds of the baked mushroom mixture, put it in the blender along with the chicken broth.  Blend away! This releases so much more of the mushroom flavor than just cutting the mushrooms into chunks.  After that is all blended, pour it into your sauce pan and add the cream.  Add the rest of the mushrooms and heat it through. I kept out a few of the mushroom and bacon pieces to use as a garnish on top.

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