Creamy Mushroom Soup

16 oz. Fresh mushrooms, sliced
1 tablespoon fresh lemon juice
1 clove garlic, minced
2 tablespoons butter
1 tablespoon olive oil
2 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
½ cup cream

Preheat oven to 300°F

Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake for about 1 hour or until they are completely cooked and the juice is thick and dark.

Set aside a few mushrooms for garnish and put the rest in the blender jar. Add the broth and blend until smooth. In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes.

Do not allow it to boil!

Pour into soup cups or bowls, garnish with reserved mushrooms and serve.

Makes 6 servings.   4.5 net grams of carbohydrate per serving

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