Keto Cream of Mushroom Soup - brdshw

This creamy condensed mushroom soup is rich and flavorful, made with sautéed baby bell mushrooms, onions, and garlic blended to a smooth consistency. Perfect as a base for other recipes or enjoyed on its own, it's simmered to perfection with a touch of heavy cream and chicken bouillon. A versatile and delicious addition to any meal!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter over medium heat in a large skillet.

Step 2

Add the sliced baby bell mushrooms and sauté for about 5-6 minutes until tender and juices are released.

Step 3

Add the chopped onions and minced garlic to the skillet with the mushrooms and sauté for about 2-3 minutes until the onions become translucent and the garlic is fragrant.

Step 4

Add the ground chicken bouillon cubes, heavy cream, and water to the skillet. Stir well to combine.

Step 5

Sprinkle in the xanthan gum, stirring continuously to avoid clumping.

Step 6

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally, until the soup thickens and reduces to a condensed consistency.

Step 7

Allow the soup to cool slightly.

Step 8

Use an immersion blender to blend all the vegetables together until the soup reaches your desired thickness.

Step 9

If the soup needs to be thicker, return it to the heat and boil for a longer period, stirring occasionally until the desired consistency is achieved.

Step 10

Use the condensed mushroom soup as a base for other recipes or enjoy it as is. Serve hot.