This is literally the best Cream of Mushroom Soup I’ve ever had... low carb or not!
I have used this recipe before for a quick Stroganoff and will try it this holiday for Green Bean casserole.
Low Carb Cream of Mushroom Soup
2-3 TB butter
2 1/2+ cups coarsely chopped fresh Bella mushrooms
1/4 cup finely chopped onion
1/2 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
¼ teaspoon dried thyme
2 cups chicken broth*
1 cup heavy whipping cream
2 1/2 ozs cream cheese
1. Melt butter in a large, heavy saucepan over medium heat.
2. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes.
3. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute.
4. Stir in chicken broth, heavy cream, and cream cheese.
5. Reduce heat to a low simmer
6. Cook, stirring almost constantly, until flavors are well incorporated, about 25 minutes.
*I made fresh chicken broth by boiling leg quarters with some chicken bouillon and a little seasoning. Makes a big difference in the soup.
Notes
5 net carbs per serving.
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