This Keto Cream of Mushroom Soup is pure comfort food, and also works as a substitute for canned soup in many recipes. When eating it as a meal, I like to drizzle it with a touch of garlic oil and serve it with a chaffle or other keto-friendly bread.
Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Servings: 6
Calories: 281kcal
Ingredients:
¼ cup butter
12 ounces mushrooms sliced
½ cup chopped onion
1 teaspoon minced garlic
1 tablespoon fresh thyme
4 cups chicken bone broth or regular broth
3 ounces cream cheese
Salt and pepper to taste
1 cup heavy cream
Instructions:
Stove Top:
-Melt butter in a large saucepan
-Add mushrooms, onions, garlic, and thyme.
-Cook until the mushrooms have released most of their liquid, about 7 minutes.
-Add chicken broth and cream cheese to the pan, and cook until the cream cheese melts.
-Season to taste with salt and pepper, and add heavy cream. Simmer for 15 minutes.
Instant Pot:
-Set your Instant Pot to low saute and add butter. When the butter melts add the mushrooms, onions, garlic, and thyme. Cook for 6 minutes. Season to taste with salt and pepper.
-Add the chicken broth and place the lid on your Instant Pot. Set pressure to high and the timer to 4 minutes.
-Allow the pressure to release naturally for 10 minutes, and then do a quick release.
-Set the Instant Pot to sauté, and add the cream cheese. Cook, stirring often, until the cream cheese melts.
-Turn to warm and stir in cream.
Nutrition:
Calories: 281kcal | Carbohydrates: 6g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 705mg | Potassium: 382mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1065IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 1mg