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Low-Carb Cream of Mushroom Soup

By Jason Fung, MD

Low-Carb Cream of Mushroom Soup

This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle. Recipe from allrecipes.com
Prep Time 20 mins
Cook Time 56 mins
Total Time 1 hr 16 mins
Course Dinners + Mains, Light Meal
Cuisine American
Servings 6
Calories 442 kcal

Ingredients
  

  • 1/4 cup butter
  • 5 cups mushrooms fresh, coarsely chopped
  • 1/2 cup onion finely chopped
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dried thyme
  • 32 oz chicken broth
  • 2 cups heavy cream
  • 4 oz cream cheese
  • 2 tbsp sherry

Instructions
 

  • Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

Nutrition

Nutrition Facts
Low-Carb Cream of Mushroom Soup
Amount per Serving
Calories
442
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
27
g
169
%
Cholesterol
 
150
mg
50
%
Sodium
 
910
mg
40
%
Potassium
 
480
mg
14
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
6
g
12
%
Vitamin A
 
1656
IU
33
%
Vitamin C
 
14
mg
17
%
Calcium
 
87
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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