Who doesn’t enjoy a good ole fashioned bowl of Cream of Mushroom soup?
KETO CREAM OF MUSHROOM SOUP RECIPE
Ease of Preparation: Easy
Prep Time: 10 Minutes
Cooking Time: 60 Minutes
Total Time: 70 Minutes
5 Cups Baby Portobello Mushrooms (Diced)
2 Medium Shallots (Diced)
2 Cups Kettle & Fire Mushroom Chicken Bone Broth
2 & 1/2 Cups Heavy Whipping Cream
4 TBSP Grass-Fed Butter (Salted)
4oz Cream Cheese (Softened)
1/2 Teaspoon Pink Himalayan Salt
1/2 Teaspoon Black Peppercorns
4 Sprigs Fresh Thyme
Cream of Mushroom Soup Instructions:
Dice up your Shallots and Mushrooms into as small of chunks as you can manage, and set aside.
In a Large Pot melt down 4 TBSP of Grass-Fed Butter over Medium-High Heat.
Add in the Diced Shallots and Mushrooms and saute for about 10 minutes.
After the 10 minutes is up season with Pink Himalayan Salt, Black Pepper, and Fresh Thyme. Stir for about 1 minute to make fragrant.
Add in 2 Cups of Mushroom Chicken Bone Broth , 2 & 1/2 Cups of Heavy Whipping Cream, and the Cream Cheese then reduce heat to a simmer for about 45 minutes.
Note: If you wish for this soup to be thicker for some of your casseroles or other recipes later on (like a condensed canned soup consistency) feel free to add some Xanthan Gum to the soup near the end of the cooking process to thicken it up.