Ingredients Jump to Instructions ↓

  1. 16 oz 454g Fresh mushrooms - sliced

  2. 1 tablespoon 15ml Fresh lemon juice

  3. 1 Garlic clove - minced

  4. 2 tablespoons 30ml Butter

  5. 1 tablespoon 15ml Olive oil

  6. 2 cups 474ml Chicken broth

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  9. 1/2 cup 118ml Cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300 degrees.

  2. Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven-proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake for about 1 hour or until they are completely cooked and the juice is thick and dark.

  3. Set aside a few mushrooms for garnish and put the rest in the blender jar. Add the broth and blend until smooth.

  4. In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes. Do not allow it to boil!

  5. Pour into soup cups or bowls, garnish with reserved mushrooms and serve.

  6. This recipe yields 6 servings; 4.5 carb grams per serving.


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