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Cream of Mushroom Soup
CarbsPerServing:44 total recipe
Effort:Easy
Ingredients:
8
1
2
2
2
2
1
1
ounces mushroom -- white button, finely chopped
/4 cup chopped onion -- finely chopped
stalks celery -- finely chopped4 tablespoons butter
cups heavy cream
cans chicken stock
tablespoons flour
teaspoon salt
/2 teaspoon pepper -- to taste
How to Prepare:
In a large saucepan, melt butter over medium heat. Add finely diced
veggies and saute, stiring occasionally, for about 5 minutes or
until they wilt.
Add in the flour and stir well. Let cook, stiring, for about 1
minute, then pour in the chicken stock and cream, whisking
constantly.
Bring to a simmer and cook about 5 minutes, whisking occasionally.
*
soup, cut the cream back to ¸ cup and increase the chicken stock by
*This makes about 6 cups. If youâre going to use it strictly as a
1
*
can.
*You can also increase the flour to ¹ cup (an additional 11g carbs)
to get a thicker soup OR use 1T guar gum in place of the flour. If
you use the gum ödonât blend it in w/the cooked veggies. Mix with ¸
cup stock before adding.
(
can be used in recipes calling for canned soup, too)
Easy Chicken Noodle Soup
CarbsPerServing:12 total excluding shiratake
noodles
Effort:Easy
Ingredients:
2
1
2
5
1
1
tablespoons butter
/4 onion
stalks celery
baby carrots
4 1/2 ounces chicken broth -- 1 can
0 ounces canned chicken -- 1 can
Salt and Pepper to taste1 teaspoon Wylers Shaker Instant Bouilion
Chicken Garlic and Herb flavor
or
1
1
chicken bouillon cube
/2 package shiratake noodles
How to Prepare:
Chop onion,celery and carrots. Brown them in the butter for a few
min. Add the broth, chicken, noodles and seasoning. Bring to boil
and then turn down and simmer for a few min. I can get 4 or 5 good
size servings.
You can add green bean,zucchini as well.
Ground Beef Soup
CarbsPerServing:78 total
Effort:Easy
Ingredients:
1
1
1
8
2
1
2
1
pound ground beef
cup diced onion
diced green bell pepper
cups beef stock
cups diced carrots -- i used 1 cup
cup diced celery
cups chopped tomatoes
/4 cup minced fresh parsley1 package broccoli, frozen -- cut into
florets
or 1 head cut into floretswith stalks
peeled and diced
1
1
freshly ground black pepper to taste
teaspoon dried oregano
teaspoon dried thyme
How to Prepare:
In large non-stick skillet, sautŽ ground beef over medium heat. Add
onions,
garlic and bell pepper and continue sautŽing until meat is tender and
vegetables have softened, about 5 minutes. Drain fat from pan and
set meat
mixture aside.
In large soup pot or Dutch oven, heat beef stock over medium-high
heat until
boiling. Add carrots and celery and cook until almost tender, about 5
minutes. Add tomatoes, broccoli, parsley, seasonings and reserved meat
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