Tasty Low carb Soups and Stews

[big brown horse]

I am tired of making the same soups over and over, I need ideas! This one sounds so yummy!! Just add a nice green salad full of fresh veggies and you are in business! (This would even please someone not counting carbs.)

Dutch Sour Cream and Mushroom Soup
6 servings

Ingredients:
1/2 pound mushrooms -- sliced
1 medium onion -- sliced
1 clove garlic -- minced
1/2 teaspoon dried tarragon
1/4 teaspoon nutmeg
3 tablespoons butter
2 tablespoons arrowroot
28 1/4 ounces beef broth
1/2 cup cream
2 cups water
1 teaspoon lemon juice
dash hot pepper sauce (Tobasco etc.)
Salt & pepper to taste
1 cup sour cream




Preparation Method:

1
In a dutch oven or soup pot, add the butter and saut the mushrooms, onion, garlic, tarragon and nutmeg until the veggies are tender.
2
Gradually add the broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream.
3
In a small separate bowl, add arrowroot to a small amount of water -- just enough to make a thin paste. Add to soup, and cook and stir until smooth. Stir in cream and water; add lemon juice, hot pepper sauce and salt and pepper. Heat through but do not boil, as the cream may curdle.
Carbs:

6 carbs per serving.

 

[big brown horse]

Cauliflower and Leek Bisque (Play on potato and leek soup)

2 small cauliflower heads (cut into small chuncks)
2 leeks, diced (I use only the white area of leek)
4 tablespoons celery, diced
4 tablespoons butter
6 cups chicken broth
1 cup heavy cream
1 lb. bacon (diced and cooked crisp - drained on towl)
Salt & Pepper to taste
2 tablespoons fresh parsley (optional)


Directions
In a stockpot saute leeks and celery in the butter until tender.
Add chopped cauliflower and a dash of salt & pepper
Add broth.
Bring to a boil.
Turn down heat to low, cover and simmer until cauliflower is very tender. (about 30 minutes).
Use a blender and add 1/2 the batch plus 1/2 cup heavy cream and blend then pour that half into a soup terrine (Sp?) then blend the next half batch with rest of heavy cream and add to terrine.
Then add the diced crisped bacon for extra flavoring!

 

[Wifezilla]

Spicy Butternut Soup
http://www.examiner.com/x-798-Denver-Low-Carb-Examiner~y2010m1d1-RECIPE-Spicy-Butternut-Soup

Beefy Mushroom Soup
http://www.examiner.com/x-798-Denver-Low-Carb-Examiner~y2009m3d20-LindaSues-Beefy-Mushroom-Soup

Low carb chicken and egg drop soup
http://www.examiner.com/x-798-Denver-Low-Carb-Examiner~y2009m1d8-Low-Carb-Chicken--Egg-Drop-Soup

Low carb tropical seafood chowder
http://www.examiner.com/x-798-Denve...10d8-Recipe-Low-Carb-Tropical-Seafood-Chowder

 

[big brown horse]

Cauliflower and Leek Bisque (Play on potato and leek soup)

2 small cauliflower heads (cut into small chuncks)
2 leeks, diced (I use only the white area of leek)
4 tablespoons celery, diced
4 tablespoons butter
6 cups chicken broth
1 cup heavy cream
1 lb. bacon (diced and cooked crisp - drained on towl)
Salt & Pepper to taste
2 tablespoons fresh parsley (optional)


Directions
In a stockpot saute leeks and celery in the butter until tender.
Add chopped cauliflower and a dash of salt & pepper
Add broth.
Bring to a boil.
Turn down heat to low, cover and simmer until cauliflower is very tender. (about 30 minutes).
Use a blender and add 1/2 the batch plus 1/2 cup heavy cream and blend then pour that half into a soup terrine (Sp?) then blend the next half batch with rest of heavy cream and add to terrine.
Then add the diced crisped bacon for extra flavoring!

Ok, made this tonight. I added some garlic and fresh chives and topped it with cheddar and sour cream. YUM!!!