Low Carb Cream of Shiitake Mushroom Soup

From: Karen Elizabeth

On Nov 28, 2008

Very quick and simple, I made this for DHs lunches (I don't care for mushrooms) and he loved it! I had a slight problem in that I didn't have a computer handy and didn't know how much a quart was! Couldn't find it in any of my books! However, a phonecall to ex-DH sorted that out (he is a chef), and I expect it made his day to have me calling for advice :roll: I think I might have used a little too much butter, as my soup was just a tad greasy, but, DH loved it! Thanks, Sharon!

From: Daniel'sWife

On Nov 19, 2007

Oh, wow! Delicious, interesting, unique, and SO easy! My husband loves Asian inspired cuisine, so this was right up his alley. He added Nori Kumi flakes to his bowl (seaweed with black sesame seeds) and said this would be great with asian dumplings (potstickers). I thought it was great just the way it was! I subbed one fresh, minced garlic clove for the onion, since I'm allergic, and did not include the chives for the same reason. Otherwise, followed the recipe to a T. Actually, I used less butter ... a total of 4 tablespoons.

From: HotMama168

On Apr 13, 2007

This is so tasty. I only put half cup of the cream, but it was still nice and creamy. I esp love the sesame seeds bec they're so rich in calcium and perfect for breastfeeding moms like me! Thanks for sharing, Sharon! P.S. My mom came over for dinner and I was pretty scared bec she is a tough food critic... She loved it!!

From: bluemoon downunder

On Jan 2, 2009

A great soup which we really enjoyed with crusty ciabatta rolls. I added some garlic and thyme and reduced the amount of stock as I prefer my soups thicker. I also used less butter (about half) which you can certainly get away with if you're using non-stick pans, and low-fat cream which is perfectly creamy enough for us. Delicious soup either warm or cold: we tried it both ways on two different days and were hard-pressed to decide which we preferred! Thanks for sharing another super recipe, Sharon!