Description
A comforting and creamy keto-friendly mushroom soup that’s low in carbs.
Ingredients
Scale
- 8 oz mushrooms, sliced
- 4 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 oz cream cheese
- 1/4 tsp xanthan gum (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add mushrooms and cook until softened and browned, about 8-10 minutes.
- Pour in chicken broth and bring to a simmer.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream and cream cheese until melted and smooth.
- If desired, whisk xanthan gum with 1 tablespoon of water and stir into the soup to thicken.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a smoother soup, use an immersion blender to blend the soup before adding the cream and cream cheese.
- You can use any type of mushrooms you like for this soup.
- Adjust the amount of xanthan gum depending on your desired thickness.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg