Hello, lovelies! I have been a very naughty girl… months and months have gone by without posting. Well, no more, sort of. The naughtiness will continue, but the posting is definitely to become frequent once again. Today´s will be a quickie, though. Not my usual blow by blow, since I had no idea this would be so good, so I only took a final picture. It´s very easy to make anyway, you´ll see.
Without further ado, I brag* that I made this deliciousness for lunch:
*This is a brag in the Mama Gena sense, not a self centered call for external attention, but rather a grateful celebration of good things present and an irresistible invitation to share in the joy.
What is this bowl of heaven, you ask? Well, no more and no less than a Low carb smokey, creamy Miracle Mushroom Soup. Yay! It´s just the perfect thing for the cold days many regions of the States have been getting, but it is not overly rich that it can´t be enjoyed here in the milder tropics. Basically, I am claiming it is perfect, haha!
Just a clarification: It´s Low Carb, not Low Cal. This is a teensy bit indulgent with the fats. Many a gluten free, prediabletic or diabetic person will feel invited to loosen up a little in that respect while keeping the low carb discipline. as for myself, I´ve been personally undergoing some lifestyle transformations, I call it my Butterfly Maiden journey. It´s gone from trying a gluten free diet, which wasn´t enough for me, to cutting sugars and now stepping into the unknown waters of a full on low carb plan from the Metabolism Miracle. I´ve just recently started Phase 1, yet I am compelled to say already my energy level is already soaring higher than in months and I do find the plan easy enough to follow and -most importantly- full of delicious options. If you or a loved one live with diabetes or metabolic issues, consider giving this a try.
As any self loving foodie would, I am now trying all kinds of Low carb variations of old favorites, as well as new and exciting possibilites.
This deliciousness is a soup a bit on the creamy side, but it is not a thick cream of mushroom and it´s very far from a chowder-like consistency. As long as the expectations are clear, you will be very happy with the outcome. In our list of ingredients, you´ll notice that there is no flour for a roux or corn starch for a slurry. The creaminess comes mostly from the cream cheese, so the reduction is key in giving it a deeper flavor and a more substantial body.
About the smokey part, I used homemade chicken stock from wood roasted chicken bones and leftovers, so the soup is fragrant and inviting with the scent of woodfire. If you just have plain stock, the results will still be delicious but not smokey. An alternative could be adding some smoked bacon to the sautéed mushrooms. I know Liquid Smoke and Hickory flavored condiments can be got in the States, but we hardly see them around here in CR and I´m not really a fan of seasonings that have MSG and sugars and syrups in them. Your call, really.
For added scrumptiousness, I decided to top the soup with a poached egg. For extra protein, and also because I am infatuated with some delicious poached eggs I had for brunch in NYC alongside five amazing women. This is a culinary shoutout to them. Why not, right? Haha! And for all darlings that need not worry about carb content, I am sure adding some potatoes in would go divinely, or just indulging in some cheesy, garlicky croutons alongside. Much love, flavour and wellbeing, Enjoy!
Miracle Mushroom Soup
What you´ll need:
2 tablespoons butter
1 finely chopped onion
2 chopped garlic cloves
2 cups chopped celery (optional but highly recommended for texture)
2 pounds sliced mushrooms (I used fresh white button, porcini or Portobello would do well, too)
8 cups chicken broth
1 8 oz package cream cheese, softened
1 cup half and half
A few sprigs of fresh thyme
Salt and pepper to taste
Set the broth to simmer on low in a large enough soup pot.
Melt the butter in a large sauté pan over medium heat, add the onion and garlic until crystallized, then add in the celery and as soon as everything starts caramelizing, throw in the mushrooms, season with salt and pepper and cook until almost done. Add in the cream cheese and stir, until the heat of the mushrooms has melted it and everything looks like a creamy mushroom sauce.
Pour the creamy mushroom concoction into the simmering broth, add the half and half and check the taste. It should be very tasty but a bit low on salt. Stir well, put in the thyme sprigs and let simmer for about 20 to 30 minutes to reduce a bit. Remove the thyme sprigs, check the salt, season more if needed and serve hot with a poached egg on top. Yummy!