“I've made this with and without the Madeira and it's good both ways. It's low in carbs but very filling for lunch if you add a salad. Takes a little bit of work to prepare since you have to roast the mushrooms but it's worth it. And quite honestly, I don't think it's that good as leftovers. I prefer it right off the stove. From "The Low Carb Cookbook" by Fran McCullough.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 300 degrees F.
  2. Wipe mushrooms clean with a damp cloth and slice thin.
  3. Spread them out in a shallow ovenproof dish in a double layer.
  4. Add the lemon joice, garlic, butter and oil and lightly season with salt and pepper.
  5. Bake for about an hour or until they are completely cooked and the juice is dark and thick.
  6. Set aside a few mushrooms for garnish if you desire.
  7. Put the remaining mushrooms in a blender or food processor, add the broth and blend smooth.
  8. In a heavy saucepan, heat the broth mixture for about 5 minutes.
  9. Add the cream and cook for 5 more minutes but don't let it boil.
  10. Put a tablespoon of Madeira in the bottom of each soup cup and add hot soup.
  11. Garnish with chives and reserved mushrooms.

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