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