Keto Mushroom Soup
By Wendy Polisi
I am wild about mushrooms, and this Keto Mushroom Soup is such a treat. Rich and creamy, this is a soup that works great for a light meal, or you can make the "condensed" version to use it in casseroles. Either way, I think you will agree that it is downright delicious.
– ¼ cup butter – 12 ounces mushrooms sliced – ½ cup chopped onion – 1 teaspoon minced garlic – 1 tablespoon fresh thyme – 4 cups chicken bone broth or regular broth – 3 ounces cream cheese – Salt and pepper to taste – 1 cup heavy cream
Melt butter in a large saucepan
Add mushrooms, onions, garlic, and thyme. Cook until the mushrooms have released most of their liquid, about 7 minutes.
Add chicken broth and cream cheese to the pan, and cook until the cream cheese melts.
Season to taste with salt and pepper, and add heavy cream. Simmer for 15 minutes.
– For condensed soup, reduce the broth to ¾ of a cup and the heavy cream to ½ cup. – Add 2 teaspoons hot paprika.
– Add 1 teaspoon dried dill. – Add 2 tablespoons coconut aminos.