Mushroom soup/mushroom recipes.

[Mistics]

I'm really, really willing to make some mushroom soup, but I have no idea how. I love button mushrooms, so I thought I could make some soup from them, but I don't know what else can I add since I'm on Induction? Help please? And also, any other easy mushroom recipes would be welcome! Thank you!

Bon appetit!

[momtomany1]

Re: Mushroom soup/mushroom recipes.

Cream of Mushroom Soup Recipe | Simply Recipes

everything in this recipe is induction legal, but you will have to eat small bowls or you will overdo the cream allowance. And it would be really small bowls... if you ate the regular serving that would be a half cup of cream right there!

(There is a substitute for cornstarch called 'NotStarch' to avoid the carbs in the cornstarch.'

Personally I love mushrooms too just sauteed in butter of stuffed in an omelet.

Stuffed mushroomshttp://southernfood.about.com/od/lowcarbrecipes/r/bl30507a.htm

a bunch more recipes

Low Carb + Mushroom Recipes at Epicurious.com

[not2late]

Re: Mushroom soup/mushroom recipes.

The way I do "cream of mushroom soup" is to sautee about a pound of mushrooms (button mushrooms or a combo of button mushrooms and some re-constituted dried porcini mushrooms), a 1/2 cup each of diced celery and onion. The veggies are sauteed until they are soft (don't allow the onion to brown.) Then I add a 50-50 mixture of water and chicken broth--enough to cover the veggies. Bring to a boil and simmer until the veggies are very, very, very soft. Toss everything into a blender and puree until smooth. Return the puree to pot, add water to thin it to the desired consistency. Return to a boil.

I add a tablespoon of heavy cream or sour cream, before serving (that way I can control the amount of cream I use and that way I can use the "mushroom soup" base for other things---like a gravy for roast beef or chicken, or as a moisturizing ingredient for meat loaf or meatballs.)

Using the vegetable puree eliminates the need for non-starch thickeners. IF you want some mushrooms floating in the soup. Reserve about 4 mushrooms from the initial pound. Chop or slice them and sautee. Add to the finished soup.

I do other creamy veggie soups in a similar way, substituting the mushroom with cauliflower (cream of cauliflower soup, which makes a good base for a New England-style clam or seafood chowder), broccoli, asparagus, etc.