Low Carb Cream of Mushroom Soup

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.