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Discussion Starter · #1 ·
4 tbsp. butter
8 oz. fresh mushrooms, chopped (save a few for sliced if you like for variety)
3 or 4 scallions, thinly sliced (tops too, please)
2 or 3 cloves garlic, minced
1 tsp. chicken bouillon
3 cups heavy cream
white pepper to taste

Melt butter in saucepan; add mushrooms, scallions & garlic. Sauté until mushrooms begin to wilt.

Add bouillon - stir to mix well; add cream & heat over medium heat until it begins to thicken. Add pepper if needed.

Serve & garnish with additional sliced scallions & bacon bits if desired.

(we had this for supper tonight & I'm using it in the green bean casserole tomorrow. Wish me luck! ;))
 

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oh that sounds yummy...I do love me some mushrooms
 

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Yes, a whole new soup world has opened up. All the soups I used to thicken/cream w/ potatoes because cream was off my low-fat menu - will be a different winter indeed.

Love mushroom soup and this looks all kinds of delicious!
 

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Discussion Starter · #6 ·
I've got some leeks, so may try them this way! Sounds great, Shanny!
Leeks will be especially yummy because they stand up to cooking much better than scallions.
I haven't gotten deeply into seasoning this because I just made it up yesterday, but spices & herbs will pop it up too - especially fresh herbs - thyme, parsley, etc.
 
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