This delicious Creamy Mushroom Soup is so easy to make and fits right into your gluten free, low carb, Keto diet. Rich and delicious and so comforting especially on a cold day.
Ingredients
4 cups Mushrooms (sliced)
1/4 cup Butter
1 clove Garlic (crushed)
2 tablespoons Butter
2 tsp Onion Powder
1/2 cup Almond Flour
2 cup Chicken Broth or Stock
1 cup Heavy Whipping Cream
Instructions
On the stove top in a large pot cook the mushrooms and 1/4 cup butter on medium heat until browned.
Add the onion powder, crushed garlic and remaining 2 tablespoons of butter and cook for 1 minute, then add the almond flour and allow to cook for and additional 1-2 minutes to cook out the raw flour taste.
Stir in the heavy whipping cream and chicken broth alternatively a little at a time until it's all fully incorporated. Reduce the heat to low and cook for about 30-40 minutes to allow the soup to thicken a bit. Turn off burner and enjoy.
Calories 218, Fat 19 g, Carbs 3.3 g, Fiber 1.6 g, Protein 4.2 g, Net Carbs 1.7 g
Makes 6 Servings
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