blah blah blah, soup!

i like soup.  soup tastes good.  we had soup for dinner.  here is my recipe for cream of mushroom soup.  cook time + prep time: 0.75 hours, yields six servings, 4.16 carbs per serving.  this was surprising to me.  i had no idea portobellos were sooo fracking high in carbs.  every website says something different.  it makes me want to cry cause i had seconds before i looked it up and we pretty much have this soup like once a week.  le sigh.

ingredients:

24 oz portobello mushrooms - chopped
3 celery stalk - chopped
0.25 onion - chopped
3 cloves garlic - minced
2 cups cream
1 tsp beef base
0.5 tsp red pepper
1 tsp salt
2 tsp montreal seasoning
2 tsp italian seasoning.
2 tbsp olive oil
2 cup water

• in a large stockpot, over medium heat, cook onion and garlic in olive oil until transparent.  add celery and stir.  add mushrooms to the top, top with all seasonings and cover pot with lid to let mushrooms sweat for about five minutes
• stir mushrooms and add beef base, cream, and water.   stir soup occasionally.  soup is done when broth is thickened to your desired consistency.

see?  super crazy easy and super crazy yum.  but not as low carb as one might hope.  stupid mushrooms and their stupid secrets.