It hasn’t been the coldest of winters here in Scotland, but soup is always a welcome winter warmer. This mushroom soup is full of flavour and low-carbohydrate.
You can make it a main meal by adding in some protein – top with a poached egg, for example, or add in some chopped chicken breast, poaching it in the soup for 10 minutes. Crispy fried bacon crumbled up into ‘croutons’ is another idea.
Low-Carb Mushroom Soup
- 1kg mushrooms, quartered
- 2tbsp butter or olive oil
- 1 large onion, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, crushed
- 100ml white wine
- 300ml fresh chicken stock
- 300ml water
- Salt and pepper
Melt the butter or heat the olive oil in a large saucepan and add the onions and celery. Fry for five minutes until softened and then add the mushrooms. Mix well to combine and fry for another 10 minutes. Add the garlic and white wine, cook off the wine and add the chicken stock and water.
Bring to the boil and then turn down to a simmer. Cook for 15 minutes and then puree with a hand blender. Season to taste. It’s nice topped with chopped parsley and a swirl of double cream.
You can also make this in the slow cooker – throw all the ingredients into the slow cooker (no need to bother browning the veg), turn the setting to high and leave for three hours before liquidising.
Carbs per serving: 14g, with 4 g of fibre.