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.
Ingredients
- butter: 0.25 cup
- fresh mushrooms: 5 cups (coarsely chopped)
- onion: 0.5 cup (finely chopped)
- clove garlic: 1 piece (minced)
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- thyme: 0.25 tsp (dried)
- carton chicken broth: 1 piece (32 ounce)
- heavy whipping cream: 2 cups
- cream cheese: 1 pack (4 ounce pack)
- sherry: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
