BEEFY-MUSHROOM SOUP
2 pounds ground beef
1 small onion, chopped
1 clove garlic, minced
16 ounces fresh mushrooms, sliced
15 ounces canned pumpkin
14 ounce can beef broth plus water to make 2 cups
2 cups chicken broth
1 teaspoon beef bouillon granules
1/2 cup heavy cream
1/2 cup dry white wine or water
1-2 teaspoons salt, or to taste
1/4 teaspoon pepper
In a 6-8 quart pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. Add the pumpkin to the ground beef mixture; blend well then add the beef and chicken broths and the bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine; simmer 10-15 minutes longer. Adjust the seasoning, if needed.
Makes about eight 1-cup servings
Per Cup: 302 Calories; 19g Fat; 23g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
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