Low-Carb Cream of Mushroom Soup recipe

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Ingredients

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 (32 ounce) carton chicken broth
2 cups heavy whipping cream
1 (4 ounce) package cream cheese
2 tablespoons sherry

Nutrition Info

442.9 calories
carbohydrate: 7.8 g
cholesterol: 153.5 mg
fat: 44.2 g
fiber: 0.9 g
protein: 5.9 g
saturatedFat: 27.3 g
servingSize: -
sodium: 1082.6 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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 and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

Recipe Yield

6 servings

Recipe Note

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.

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