Keto Condensed Soup Alternative

When I went Keto I had not idea what was in store for me. This lifestyle opened my eyes to many hidden ingredients in the foods, condiments and ingredients I had grown to love and use every single day. I lovingly made meals for my three children and husband only to find out that the foods and ingredients I was giving them may have contributed to their allergies, hormonal imbalances and more.

I began to review and scrutinize food labels (as we all should) and began educating myself on our agriculture ecosystem from ground to plant to harvest to supermarkets to our plates. There was a life-cycle there touched in many stages by pesticides, herbicides and ultimately preservatives. 

One such area of scrutiny was the cream of mushroom soups that I had been using as my base for my pasta dishes, stews, casseroles and gravy. Not only did a small can yield 20 grams of Net Carbs (a BIG NO NO for Keto), but the second ingredient was inflammatory-causing vegetable oils (YUCK! Another BIG Keto NO). I wasn't going to give up my creamy-rich foods so I decided to ketofy a "Cream Of" soup recipe.

The result? A passable, very comparable "Cream Of" soup alternative that cooks the exact same way as a can of cream of mushroom will. Use it as you would normally — add it to a cup of chicken bone broth and have a great soup base; simply add protein and veggies. Or add it to a stew, in a crockpot or Instantpot, and achieve the creamy gravies of times past.

Now I always have a cup in the fridge to use when I can. Next thing I'll learn is canning so I can make several batches and can then for longer period use. If you're a canner, PM me. =) Hope this helps you get back your classic recipes and gives you hope that anything can be made keto. Keto-On!!

Ingredients:
1/2 cup heavy whipping cream
1 cup whole milk (or for less carbs, use all hwc)
3 teaspoons Xanthan Gum paste*
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Worcestershire sauce

Xanthan Paste:
1 teaspoon Xanthan Gum 
3 teaspoon coconut oil 

Directions:

1. Dissolve the xanthan gum in the coconut oil to make a paste. Set it aside.
2. In a saucepan, melt the butter over medium heat and add the paste. Whisk and cook it (like you would a normal flour rue) for a minute or two.
3. Add the milk, heavy cream, salt, seasoning and Worcestershire sauce. Stir to combine and simmer for a few minutes.
4. Beat the egg yolks in a separate bowl and temper the yolks with a small amount of the cream (not too much or you will cook your eggs LOL).
5. Add the tempered eggs to the pot and whisk vigorously until combined. 
6. Reduce the heat to low and simmer for 5 minutes until thickened. 
7. The soup will resemble condensed "cream of" soup. This batch makes about 1.5 cups. Use it normally as your other recipe directs.

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