Cream Of Mushroom Chicken

Keto Cream of Mushroom Soup

Keto Cream Of Mushroom Soup

Ingredients

• 8 ounces (225 g) mushrooms, sliced
• 1/4 cup (25 g) chopped onion
• 2 tablespoons (28 g) butter
• 1 quart (960 ml) chicken broth
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (120 g) light sour cream guar or xanthan (optional)

Method

1. In a big, heavy skillet, saute the mushrooms and onion in the butter until the mushrooms soften and change color
2. Transfer them to your slow cooker
3. Add the broth
4. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours
5. When the times up, scoop out the vegetables with a slotted spoon and put them in your blender or food processor
6. Add enough broth to help them process easily and puree them finely
7. Pour the pureed vegetables back into the slow cooker, scraping out every last bit with a rubber scraper
8. Now stir in the heavy cream and sour cream and add salt and pepper to taste
9. Thicken the sauce a bit with guar or xanthan if you think it needs it
10. Serve immediately

Makes 5 servings

1. Each with 6 g protein, 5 g carbohydrate, 1 g dietary fiber, 4 usable carbs