Keto Mushroom Soup

Serves 6

Ingredients:
  • 1/4 cup unsalted butter
  • 2 pounds sliced fresh mushrooms
  • 1 pinch salt
  • 1 yellow onion, diced
  • 4 sprigs fresh thyme (tied)
  • 2 cloves garlic, peeled
  • 4 cups chicken stock
  • 1 1/2 cup heavy cream
  • 1 pinch salt and freshly ground black pepper to taste
Steps:
  • Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  • Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  • Use an immersion blender and puree on high speed until smooth and thick.
  • Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Note:

  • Recipe from allrecipes.com

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