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 caloriescarbohydrate: 7.8 gcholesterol: 153.5 mgfat: 44.2 gfiber: 0.9 gprotein: 5.9 gsaturatedFat: 27.3 gservingSize: -sodium: 1082.6 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Cream of Mushroom Soup
Directions
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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.