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Cream of Mushroom & Spinach Soup
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1 stick butter
1 shallot, minced
1 clove garlic (or 1/2 tsp minced garlic)
1/2 tsp chicken soup base
16 oz sliced mushrooms
10 oz frozen chopped spinach, thawed and drained
1 can chicken broth
3 cups heavy cream
1 tsp salt
1 tsp black pepper
Saute minced shallot and garlic in melted butter. Add mushrooms and cook on low heat until mushrooms are soft. Add chicken soup base, then chicken broth. Stir well. Add spinach and heat until boils. Reduce heat, add heavy cream, salt and pepper.
Yield 8 servings
Calories: 434
Carbs: 6 grams (fiber 1 g)
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