Sauté the ingredients for 5 minutes or until translucent and softened. Add the fresh mushrooms to the Soup Pot and let cook for 6 to 8 minutes. After the mushrooms have …
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Cream of mushroom is a popular soup and the condensed version found canned is a favorite casserole ingredient. To make the soup lower in carbs, I used guar gum as a thickener instead of flour. It worked well.
This creamless—but creamy—mushroom soup recipe showcases the savory flavor of fresh morel mushrooms. If you can't find fresh or dried morels, try other dried mushrooms, such as dried shitakes or creminis, but be sure to use at least one ounce dried mushrooms to keep the luscious flavor in this healthy soup. Serve with crusty garlic bread.
Nothing hits the spot like a big bowl of creamy mushroom soup, especially on those cold, rainy days. And this dried, wild mushroom soup is the ultimate winter warmer. The secret to this soup’s success? A splash of dry sherry and a medley of spices perfectly complement the rich mushroom taste.
Combine mushrooms, broth, onion and thyme in large saucepan. Cook about 10 to 15 minutes. Add butter. Sprinkle in guar gum and whisk until blended in. Add the salt, pepper, heavy cream, almond milk, and cooking wine. Stirring frequently, bring soup to a boil and cook until thickened. Adjust seasonings to taste.