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Spicy Chicken & Mushroom Soup (from 200 Low Carb Slow Cooker Recipes)
3 tbsp butter
1 leek thinly sliced (white only)
8 oz mushrooms
1 clove crushed garlic
2 tsp garam masala
1 tsp pepper
1/4 tsp cayenne
1/4 tsp ground nutmeg
1 quart chicken broth
12 oz boneless, skinless chicken breasts cut into thin strips
1/2 cup Carb Countdown dairy beverage
1/2 cup heavy cream
Melt the butter in a heavy skillet over medium heat. Saute the leek and mushrooms until they're soft. Stir in the garlic. Add the spices and saute for another minute or two. Transfer everything to the crock pot. Pour in the broth and add the chicken. Cover, set to LOW and cook for 6 to 7 hours.
When the time's up, scoop out about 2/3 of the solids into a blender or food processor and puree with a cup or two of liquid until smooth. Add the puree back into the crock pot. Stir in the Carb Countdown and heavy cream. Re-cover and let cook for another 1/2 hour. Add chooped cilantro for garnish, if desired.
OMGS, this was fabulous! Sort of an exotic cream of mushroom/chicken soup. I used cremini mushrooms and added about 4 oz of dried shitakes that I had sitting around. I also grated fresh nutmeg...trust me, it really made a difference. I bought a really SMOKING Garam Masala at Whole Foods, which just smells amazing. I substituted 1 cup Amontillado sherry (a dry sherry, not cream sherry) for 1 cup of the broth. And I didn't use Carb Countdown...I used equal parts Half-and-Half and water, which worked just fine. Just tasty and delicious.
Also, FWIW, I ate the last of the Corned Beef for lunch today reheated with a bit of butter and some Braggs liquid amino acids. It just got better by sitting a couple of days. :)
Sometime this weekend, I'm making Chicken with Black Bean Sauce. And for the Lucina's Day festivities, I'm making two kinds of stuffed dates -- one with homemade marzipan and the other from a Roman recipe, stuffed with nuts and pepper and baked in honey. Woo Hoo!
Ah, the simple pleasures...
3 tbsp butter
1 leek thinly sliced (white only)
8 oz mushrooms
1 clove crushed garlic
2 tsp garam masala
1 tsp pepper
1/4 tsp cayenne
1/4 tsp ground nutmeg
1 quart chicken broth
12 oz boneless, skinless chicken breasts cut into thin strips
1/2 cup Carb Countdown dairy beverage
1/2 cup heavy cream
Melt the butter in a heavy skillet over medium heat. Saute the leek and mushrooms until they're soft. Stir in the garlic. Add the spices and saute for another minute or two. Transfer everything to the crock pot. Pour in the broth and add the chicken. Cover, set to LOW and cook for 6 to 7 hours.
When the time's up, scoop out about 2/3 of the solids into a blender or food processor and puree with a cup or two of liquid until smooth. Add the puree back into the crock pot. Stir in the Carb Countdown and heavy cream. Re-cover and let cook for another 1/2 hour. Add chooped cilantro for garnish, if desired.
OMGS, this was fabulous! Sort of an exotic cream of mushroom/chicken soup. I used cremini mushrooms and added about 4 oz of dried shitakes that I had sitting around. I also grated fresh nutmeg...trust me, it really made a difference. I bought a really SMOKING Garam Masala at Whole Foods, which just smells amazing. I substituted 1 cup Amontillado sherry (a dry sherry, not cream sherry) for 1 cup of the broth. And I didn't use Carb Countdown...I used equal parts Half-and-Half and water, which worked just fine. Just tasty and delicious.
Also, FWIW, I ate the last of the Corned Beef for lunch today reheated with a bit of butter and some Braggs liquid amino acids. It just got better by sitting a couple of days. :)
Sometime this weekend, I'm making Chicken with Black Bean Sauce. And for the Lucina's Day festivities, I'm making two kinds of stuffed dates -- one with homemade marzipan and the other from a Roman recipe, stuffed with nuts and pepper and baked in honey. Woo Hoo!
Ah, the simple pleasures...
