Beefy Mushroom Soup

Ingredients:

2 pounds ground beef

1 small onion, chopped, 2 1/2 ounces

1 clove garlic, minced

16 ounces fresh mushrooms, sliced

15 ounces canned pumpkin *

14 ounce can beef broth or 2 cups homemade beef broth

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

Directions:

In a 6-8 quart pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. If using canned broth, add water to make 2 cups. Add the pumpkin to the ground beef mixture; blend well then add the broth and bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine or water; simmer 10-15 minutes longer. Adjust the seasoning, if needed.

Makes about 8 cups or eight 1-cup servings

Per Cup: 302 Calories; 19g Fat; 23g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

Recipe credit goes to: Linda's Low Carb Recipe