This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle. Original recipe yields 6 servings
¼ cup butter
5 cups coarsely chopped fresh mushrooms
½ cup finely chopped onion
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme
1 500ml carton chicken broth
2 cups heavy whipping cream
100grams cream cheese
Melt butter in a large, heavy saucepan over medium heat.
Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes.
Add salt, pepper, and thyme; cook and stir until combined, about 1 minute.
Stir in chicken broth, heavy cream, and cream cheese.
Reduce heat to a low simmer. Cook, stirring constantly, until flavours are well incorporated, about 45 minutes.
Serve with low crab bread and a sprinkling of grated Parmesan Cheese .
Per Serving: 443 calories; 44.2 g total fat; 153 mg cholesterol; 1083 mg sodium. 7.8 g carbohydrates; 5.9 g protein